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Butterburgers

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Submitted by phatty

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

These are not diet food. Eight tablespoons of butter go into these burgers: three melted into the patty mixture, five more melting in the pan as the patties cook. The buns get dipped cut-side down into those buttery pan drippings and broiled until toasted. Every element is soaked in butter, and the result is absurdly rich and savory.

Cottage cheese mixed into the ground beef is the unexpected move here. It adds moisture and a subtle tanginess that keeps the patties juicy even when cooked through. You won’t taste cottage cheese in the finished burger, but you’ll notice the texture is more tender and less dense than a straight beef patty. Dry mustard and Worcestershire sauce round out the seasoning, and a tablespoon of chopped green onion adds a fresh bite.

The key technique: cook in all that melted butter and flip only once. That single flip lets a proper crust form on each side. Then those butter-soaked drippings become the toasting medium for the buns under the broiler, building one more layer of flavor.

Chef Tips

  • Mix the cottage cheese and egg into the beef gently. Overworking ground beef makes tough burgers
  • Get the butter foaming hot before adding the patties. You want a sear, not a simmer
  • Flip only once. Resist the urge to press down on the patties or you’ll squeeze out all that buttery juice
  • Dip the buns quickly in the drippings. Too long and they soak through and fall apart

Variations

  • Cheese-stuffed: Press a cube of cheddar or American cheese into the center of each patty before cooking for a juicy lucy effect
  • Herb butter: Mix fresh chopped chives and parsley into the cooking butter for an herbed butterburger
  • Smash style: Press the patties thin on the hot buttery pan for crispy, lacy edges

Ingredients

1 453.6
½ 118
CUP ML COTTAGE CHEESE *
1 1
LARGE EACH EGG
¾ 3.8
TEASPOON ML DRY MUSTARD
3 45
TABLESPOONS ML BUTTER
melted
1 5
TEASPOON ML SALT
1 5
TEASPOON ML MONOSODIUM GLUTAMATE *
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
5 75
TABLESPOONS ML BUTTER
melted
1 5
TEASPOON ML WORCESTERSHIRE SAUCE

Directions

In a bowl mix the cottage cheese, egg, seasonings and green onion.

Add the 3 tablespoons melted butter.

Beat to mix. Add the ground beef and mix well.

Make into 4 patties.

Melt the 5 tablespoons butter in a hot frying pan.

Cook the burgers to your liking, turning only once.

Cut 4 hamburger buns in half.

Dip cut sides into pan drippigs and place under broiler until lightly toasted.

Place meat between bun halves and garnish with pickle fans.

These have a good beefy flavor enhanced by the goodness of butter.

When you want flavor use butter.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 451 72% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 866mg 36%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 61g
Vitamin A 15% Vitamin C 1%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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