Butter-Basted Burger Recipe
- 1 pound ground beef chuck
- 1 pound ground sirloin
- Salt and freshly ground black pepper
- ½ of a stick of butter (4 tablespoons)
Heat a cast-iron griddle over high heat. When hot, add the butter then place the burgers in the melted butter. Cook for about 45 seconds to a minute, basting with the butter. Then flip, and continue basting for another 45 seconds to a minute and remove from heat (it will have crazy good flavor).
Continue on with the burger adventure...
Brown Butter–Basted Steak
How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
- Quick Glance
- 25 M
- 1 H, 45 M
- Makes 12 buns
Ingredients US Metric
- 3/4 to 1 cup lukewarm water
- 2 tablespoons unsalted butter, cold, cut into pieces
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup granulated sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- 3 tablespoons butter, melted, plus more for the baking sheet
Mix and knead all of the dough ingredients except for the melted butter by hand, mixer, or bread machine until a soft, smooth dough forms.
Cover the dough and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
Gently deflate the dough and divide it into 12 pieces.
Shape each piece into a round ball, then flatten it to a squat round blob about 2 1/2 inches (8 cm) across. (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch (20-cm) log. Using a serrated knife, slice the log into 12 pieces. Gently tug the edges of each piece underneath the ball of dough to form a squat ball.)
Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
Preheat the oven to 375°F (190°C).
Brush the buns with about half the melted butter and bake until golden, 12 to 18 minutes.
As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely. Proceed as desired. Originally published August 9, 2012.
If you’d like sesame or poppy seeds sprinkled atop your buns, brush the buns with the egg wash (see Variation above) rather than the melted butter prior to baking as it’ll make the seeds adhere. Sprinkle the buns with the seeds and bake as instructed. (When you separate the egg, feel free to add the extra egg yolk to the dough for slightly richer results.)
Leite’s Culinaria reader and food blogger Sarah of The Cook’s Life has tweaked this recipe into loaf form. According to her, “We call it bun bread around here.” Well, we call it brilliant around here. Sarah says to follow the recipe through the first rise. Shape the whole batch of dough into 1 loaf and bake it in a 9-by-5-inch loaf pan for about 30 minutes at 350°F, or until it is browned, sounds hollow when tapped, and tests 190°F to 200°F in the middle. You may need to tent the top with foil if it starts to get too brown. And she mentions that if you don’t like sweet bread, you can reduce the sugar to 2 tablespoons or even 1 tablespoon with no other changes to the recipe. [Editor’s Note: Sarah makes a few other tweaks to the recipe, substituting white whole-wheat flour for some of the all-purpose. You can read about her changes in her comment below the recipe. We haven’t tested this variation yet, but we’re literally preheating our ovens now…]
We all know that one-size-fits-all cliché is a bunch of baloney. Take hamburger buns. Sometimes you need something that’ll accommodate a brontosaurus-sized burger. Sometimes you need something that’ll suit wee sliders. And sometimes you need something that’s perfectly in between. We understand. So do the folks at King Arthur Flour, who suggest that, for slightly larger buns, you divide the dough into 8 pieces instead of 12 and bake the buns for 15 to 18 minutes. And for those wee slider buns—about 3 inches in diameter–divvy the dough into 24 pieces and bake for 12 to 15 minutes.
Brushing the buns with melted butter, as instructed in the recipe above, will give your burger buns a soft, light golden crust. To instead give your buns a shinier, darker crust, brush them with an egg white wash made of 1 large egg white beaten with 1/4 cup cold water before baking. There is no need to also brush the buns after baking as you do with the butter
Orange and black pepper butter can, of course, be used to baste a turkey instead of chicken. You could even smear it over chicken fillets and pan-fry them.
Besides this Orange and Black Pepper, my all-time favourite has to be one by Jamie Oliver - Thyme, Cumin and Orange.
You can do so much with flavoured butter depending on what flavour you're after.
To liven up Brussels sprouts this Chestnut, Bacon and Sage Flavoured Butter is truly delicious.
Use about 80g of unsalted butter for a chicken or for a turkey, use 125g
1 large orange - zest only
Sea salt and black pepper
Mix the butter together with the zest of an orange along with a pinch of salt and a good pinch or two of black pepper.
Rub the chicken all over with the butter, drizzle a little olive oil, this stops the butter burning.
Pop in a couple of slices of orange, cover very loosely with foil and pop into the oven to cook as usual.
Baste the chicken a couple of times during cooking and remove the foil about half an hour before the end to brown up the skin.
Pop in a couple of slices of orange, cover the chicken very loosely with foil, and then into a roasting pan.
Mary Berry's beef burger with beetroot and carrot slaw recipe
Ingredients for Mary Berry's beef burger
- 500g lean minced beef
- 50g fresh white breadcrumbs
- 1 small onion, finely chopped
- 1 tbsp chopped marjoram
- 3 tbsp chopped parsley
- 2 tsp Dijon mustard
- 1 tbsp sun-dried tomato paste
- 1 egg yolk
- 2 tbsp oil, for frying
- Salt and freshly ground black pepper
Ingredients for Mary Berry's beetroot and carrot slaw
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp hot horseradish sauce
- A squeeze of lemon juice
- 1 tsp sugar
- 1 large carrot, peeled and grated
- 150g raw beetroot, peeled and grated
- 2 celery sticks, very finely chopped
- 2 spring onions, chopped
- 3 tbsp chopped parsley
Ingredients for Mary Berry's burger bun
- 6 burger buns
- 1 Little Gem lettuce, shredded
- 2 large beefsteak tomatoes, sliced
- 6 large sweet dill cucumbers, sliced
Mary recommends grating the coleslaw ingredients onto a plate to prevent staining a chopping board
Instructions for Mary Berry's burger recipe
To make the slaw, combine the mayonnaise, mustard and horseradish sauce with the lemon juice and sugar in a bowl and season to taste. Tip in the carrot, beetroot, celery, spring onions and parsley and stir until coated in the sauce. Set aside.
To make the burgers, place all the ingredients (except the oil) in a large bowl, season and mix with your hands until combined. Shape into six fairly flat burgers &ndash about 1cm thick and 9cm in diameter is ideal. Chill in the fridge until needed.
Heat the oil in a large frying pan until piping hot, then fry the burgers over a high heat for 3&ndash4 minutes on each side until browned and just cooked through.
Slice the buns in half and toast the flat side in a preheated griddle pan or grill. Top the flat side with lettuce, tomato, the burger and cucumber, plus your chosen sauces. Place the other half of each bun on top and serve with the slaw on the side.
Buffalo Chicken Burgers
Buffalo Chicken Burgers incorporate all the goodness of buffalo wings&mdashjuicy chicken, tangy hot sauce, blue cheese dip&mdashinto a delicious burger.
stalks celery, thinly sliced
olive oil, plus more for frying
small onion, finely chopped
cloves garlic, finely chopped
- In a large bowl, toss celery and red onion with parsley. Gently toss with olive oil, red wine vinegar, lemon zest and salt and pepper to taste. Fold in blue cheese. Set aside for serving.
- In a bowl, stir together the mayonnaise, lemon juice, hot sauce, honey and cayenne until smooth. Refrigerate until needed.
- Heat butter and oil in small skillet on medium-high. When butter is almost melted, add onion and 1/2 teaspoon salt and sauté 3 minutes. Stir in garlic and cook 1 minute. Remove from heat and stir in hot sauce, thyme, red pepper and 1/2 teaspoon black pepper. Transfer to a large bowl and let cool to room temperature.
- Add ground chicken to cooled onion mixture and, using slightly damp hands, gently combine (don&rsquot overwork). Form mixture into 4 burgers 1/2 inch larger in diameter than buns. Use thumb to dimple center of each patty to help it retain its flat middle.
- Heat oil in a large nonstick skillet on medium-high. Cook burgers until browned, about 3 minutes. Carefully flip and cook until browned and cooked through (165°F), about 3 minutes more.
- Spread spicy mayo on each bottom bun and top with burgers and slaw. Add top buns.
NUTRITIONAL INFORMATION (per serving): Without slaw, about 620 calories, 35.5 g fat (8.5 g saturated), 32 g protein, 1,145 mg sodium, 45 g carbohydrates, 3 g fiber
Black Bean Burger
Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they're mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.
Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)
Grill the buns on a griddle with a little butter until golden. Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Top with lettuce and tomato, then pop on the lids!
My husband and I celebrated our wedding anniversary yesterday, and I&rsquod say as marriages go, ours is pretty darn good. We have four kids, work pretty hard, and spend most of our time together, which is just fine with us since we really like each other and all that.
Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. I can&rsquot really explain it. It must be a throwback to my vegetarian days. I don&rsquot know&hellipI just love them. And I&rsquoll never, ever forget the time, very early in our marriage, that Marlboro Man and I went out to eat and I ordered&mdashgasp&mdasha veggie burger from the menu. The look on his face&mdashI&rsquoll never, ever forget it. From where he stood, he didn&rsquot even know burgers without meat existed. In his experience, a burger was meat, much like air was oxygen or rain was water. It sent shockwaves through his being, and it shook our foundation to the core.
Over the years, I&rsquove tried to help my beloved cattle rancher husband understand my position: That my love of meatless burgers has no hidden meaning. It doesn&rsquot mean I don&rsquot also love big, beefy burgers. It doesn&rsquot mean I&rsquom going to start making the family drink shots of wheat grass juice every morning. I just like the taste of weird, mushy concoctions meant to resemble hamburger patties. Call me wacky!
But I also love meatless burgers.
And I know in my heart that those two things can coexist.
On the show I used this homemade black bean recipe, but it&rsquos much easier just to crack open a couple of cans of seasoned black beans. Honestly, either one works great! So if you have a last-minute hankering for black bean burgers, you don&rsquot have to wait four hundred years while you cook a batch from scratch.
Now, I drain the black beans&hellipbut I don&rsquot rinse them. I want to have a little bit of that natural bean liquid to work with.
&ldquoI want to have a little bit of that natural bean liquid to work with.&rdquo
When I was sixteen and wearing Guess jeans and Cyndi Lauper neon fingerless gloves, I never would have believed that I would ever utter&mdashlet alone type&mdashthe aforementioned sentence.
- 2 cups walnut halves
- 8 ounces portobello mushrooms, gills removed, roughly chopped
- 3 ounces chilled vegan butter, cubed
- 2 cups cooked freekeh, bulgur, brown rice, or other grain
- ½ cup uncooked regular rolled oats
- 2 tablespoons grated red beet (grated using a Microplane grater)
- 2 tablespoons vegan mayonnaise
- 1 tablespoon soy sauce
- 2 ½ teaspoons kosher salt
- 2 teaspoons black pepper
- 4 garlic cloves, grated using a Microplane grater
- 10 hamburger buns
Process walnuts in a food processor until finely ground. Place ground walnuts in a bowl. Process portobellos in a food processor until chopped. Add butter process just until combined. Add mushroom mixture, freekeh, oats, beet, mayonnaise, soy sauce, salt, pepper, and garlic to ground walnuts mix thoroughly to combine. Chill 1 hour.
Shape mixture into 10 (1/2-inch- thick) patties. Heat a grill pan over high. Coat with cooking spray. Cook patties until heated through and lightly charred, about 3 minutes per side. Remove from pan, and serve on buns with your favorite burger toppings.
The Ultimate Burger
Mitch Mandel and Thomas MacDonald
Here, we start with ground brisket, which is relatively lean but packed with perfect burger flavor. (The butcher at your local market should be happy to grind up a hunk for you.) Combine that with the great beef and some peppery arugula for a first-class burger experience. If you must add cheese, a bit of crumbled blue goes well here atop this ultimate burger.