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Butter Burger at

I have made burgers with butter added before, see the post for Moist Burgers. I do it because She Who Must Be Obeyed buys lean ground beef and it just dries out too much when the beef is cooked well as is required for safe food practices when using hamburger.

The way it works is, She Who Must Be Obeyed asks for burgers. I do in the kitchen to make them. If she isn’t around to see me, I add butter. So, sh! Don’t tell her.

I took 500 grams (1 pound) of hamburger and divided it into 4 balls.

I mixed 5 ml (1 teaspoon) of Louisiana Grills Hickory Seasoning into 25 ml (2 tablespoons) cold butter. You can use any spice mix you like. Some good ones, Italian, Greek, Cajun, Steak Spice, and barbecue rub.

I divided the butter into quarters and pressed them into discs.

Butter Burger16-1

I took a ball of the hamburger and divided it in two. I pressed one half flat, placed the disk of butter on it and put the second half on top and pressed it into a patty.

I repeated this with the remaining balls of hamburger.

Butter Burger16-2

I have tried cooking burgers on my pellet smoker. They are very good but I have to admit I still like burgers on my trusty old Weber Genesis propane grill. It just gives it a nice char and good texture.

I preheated the grill to high and cooked the burgers about 4 minutes a side, shaking some seasoning on each side.

Butter Burger16-3

I made sure the internal temperature was over 155 F and took then off the grill.

Butter Burger16-4

We served them on rolls with coleslaw.

Butter Burger at

The Verdict

The butter just makes the burgers so moist and juicy. The seasonings give it some tang. These are just a great burger.

The Old Fat Guy

Butter Burgers

Yield: 4 servings

Butter Burgers


  • 500 grams (1 pound) lean hamburger
  • 10 ml (2 teaspoons) seasoning mix (Italian, Cajun, Greek, BBQ rub, Steak Spice or your favourite)
  • 25 ml (2 tablespoons) cold butter


  1. Divide the hamburger into 4 balls
  2. Mix 5 ml (1 teaspoon) of the seasonings into the cold butter with a fork.
  3. Divide the butter into 4 pieces and press each into a disk shape.
  4. Divide each ball of hamburger in half and press each half into a thin patty.
  5. Put the butter disks on 4 of the thin patties.
  6. Put the other patties on top of the butter and press to seal.
  7. Cook the hamburgers on a grill preheated to high heat for about 4 minutes a side.
  8. Make sure the internal temperature of the beef is over 155 F.
  9. Serve.
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4 Responses

    1. It was necessary because the missus buys lean ground beef. Healthier in a lot of dishes but makes for a dry hamburger.

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