This post is sponsored by Twist’d Q (huge thanks to the brands that support Hey Grill, Hey!!) All opinions, recipes, and images are my own.
These Steakhouse Butter Burgers are the juiciest grilled patties I’ve ever had. The coarse ground chuck is infused with salted butter (you heard me) before being shaped into monster 8 oz patties, seasoned with Twist’d Q’s Bent Burger seasoning, and grilled to glorious meat perfection. There are a lot of things that make a burger awesome, but my top priorities are good meat, good seasoning, and a good fire, so those are going to be the main focus of this post. You deserve to be the backyard BBQ Burger Master, so read on, expand your grilling skill set, and start thinking of who you’re inviting over for your next cook-out.
First up- let’s chat meat. Not all ground beef is made equal. If you’re buying ground beef from the supermarket and it’s in one of those heavily printed plastic tubes, well… there’s a reason they don’t leave that stuff in see-through packaging. It is typically very finely ground to break up any of the less desirable gristle and extra fat from the cow is mixed in to make it whatever fat ratio is on the label. Skip that stuff. Also skip the pre-ground burger meat on the shelves. It’s usually scrap meat from several different cuts of whatever the butcher had remaining that day. Use it for sloppy joes, soups, or tacos, but pass on it for burgers. If you want a true steakhouse burger experience, you’re going to want a coarse grind of whole beef muscle with the appropriate ratio of beef to fat. My first choice for burgers is always chuck. This cut comes from the shoulder of the cow and is already perfect for burgers at around 80% beef and 20% fat. We all know that fat is flavor when it comes to beef, so I even went a step further and crafted these butter burgers with a little something extra in the form of an additional 10% of salted butter (hence the name butter burgers). Chuck has a great beef flavor on its’ own and a perfect texture when fresh ground, so the added touch of the salted butter just helped enhance what was already there. Almost all grocery store butchers are willing to fresh grind for you, and they do it for free, so don’t be afraid to ask!
Second priority- seasoning! Throwing an epic burger bash requires more than your standard salt and pepper. To make my butter burgers memorable, I used Twist’d Q’s Bent Burger seasoning. It has large granules of salt, pepper, dehydrated onion and garlic, as well as a slew of other spices that give it a true steakhouse feel. This steakhouse butter burger eats like a prime cut, I tell ya! If you want to get your hands on some, check out their site (they have a store locator) and print a $1.00 off coupon to save you some green. I did a post about their Wicked Bourbon seasoning earlier this summer and shared that amazing recipe HERE if you want to check it out, so I basically jumped at the chance to work with them again!
Finally- it’s flame time for the butter burgers! The secret to cooking the perfect thick patty is taking your time. I prefer grilling over charcoal when I make burgers because it adds that extra special flame-kissed flavor that I love, but this method can be adapted to any type of grill. The important thing is to set your grill up for two zone cooking. That means you’ve got one side of your grill going high and hot while the other side is cool without the direct heat (this is called your indirect side). You want to start your burgers over the indirect side of the grill and cook them at a lower temperature (my grill was around 275 degrees F on the cooler side) with the lid closed. Flip your burgers every 4-5 minutes until they are cooked within 20 degrees of your target temperature. The FDA recommends 165 degrees F for ground beef so take your burgers up to 145 degrees F. Now it’s time to lock in all of those juices and deliver the perfect crust, so move your burgers to the flame factory side of your grill. You’ll only have them over here for a couple of minutes total before topping with cheese and finishing with the lid closed until they hit the perfect temperature.
Just like that, you have become the neighborhood grillmaster with glorious backyard BBQ cred. A good burger isn’t difficult, it just requires a few simple techniques and the right combo of flavors. I hope you’re ready to tackle your next cookout with confidence!