An Easy Trick to Nailing Perfect Memorial Day Burger Patties

Butter Burger Recipe (feeds 6)

• 2 lbs ground beef
• ½ stick unsalted butter (frozen)

mixture dried herbs

Low sodium Worcestershire Sauce

Salt and pepper

1. 2. Plop the meat into a mixing bowl. To paraphrase Emeril, where I get my meat from, it don’t come seasoned. For two pounds of meat I added one tablespoon of salt, then half a tablespoon of black pepper. In my cabinet I grabbed a bunch of dried spices that may or may not have been in there for years. I added half a tablespoon each of garlic powder, onion powder, thyme, oregano, and basil. Dried spices are ideal here because they aren’t going to burn or be raw in your finished product.
2. 5. Get cooking. Firing up a grill or using a pan on the stove actually isn’t all that different, in that you basically want the burger over really high heat for about 4 minutes per side, so that you get a crusty exterior with a medium rare interior. The best advice I can impart is once you set the burger down, YOU DO NOT TOUCH IT EXCEPT TO FLIP IT OVER. DO NOT PRESS ON IT WITH YOUR SPATULA AND SQUEEZE ALL OF THE WONDERFUL JUICES OUT OF IT YOU HORRIBLE SAVAGE. LEAVE YOUR MEAT ALONE.
3. 6. How you dress your burger is up to you. I’m good with cheese, ketchup and mustard, lettuce, tomato, and a slice of red onion. But I won’t judge you. Just EAT!