The Secret to the Best Burger Ever

   By ChefErin  Jun 16, 2010

It’s BBQ season again! Time to dust of the grill and get down to some serious summer feasting.  

Burgers are classic American BBQ fare. I’m sure that there have been many heated discussions about what constitutes the best burger. The best beef to use. The best cut to grind. The ratio of fat to lean. Charcoal or gas. "Must use" condiments. Ultimately, I think most will agree that the burger has got to be juicy and flavorful.  

I’m here to tell you that regardless of everything else that goes into (or on top of) making a great burger, this one little tip is going change the way you eat burgers forever. So what’s the secret to juicy, flavorful, burgers?  I call it Burger Nirvana Butter. Get out some extra napkins because this tiny pat of heaven is gonna rock your burger world. 

The Best Burger Ever! 

2 pounds ground beef (or turkey)

Burger Nirvana Butter, recipe below

Salt and pepper

4 hamburger buns, your favorite

Burger condiments, your choice 

Fire up the grill or preheat your grill pan.  

Divide the ground beef into four equal portions. Slice four pats of Burger Nirvana Butter, about 1/8 to 1/4 thick each. Make an indentation in the center of each burger portion, and place a pat of Burger Nirvana Butter into the indentation and shape meat into a patty. (Be sure that the butter isn’t sticking out anywhere.) Season each patty with salt and pepper.  

Grill burgers to the desired doneness - about 7 minutes per side for medium, or 10 minute per side for medium well. Remove from grill and allow to rest for 5 minutes. In the meantime, spread a little of the Burger Nirvana Butter on the inside of the hamburger buns and toast lightly on the grill or grill pan. Top with the burger and your favorite condiments, serve and wait for the "oohhs" and "aahhs!"  

Makes 4 8-ounce burgers. 

Burger Nirvana Butter 

2 sticks butter

1 clove garlic, minced

1 Tbsp minced shallots

3 Tbsp chopped fresh parsley

1/2 tsp Dijon mustard 

Chop the butter into chunks. Using a mixer with a whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 minutes. 

Add garlic, shallots, parsley, and mustard to the whipped butter and beat for another 1 to 2 minutes until blended. Scrape the butter from the mixing bowl onto wax paper or plastic wrap. Use the edge of a baking sheet to form the butter into a tight log. Chill for 2 hours before serving or freeze for up to a month.

What’s your favorite kind of burger?

Make a Comment

Aug 24, 2010

The family will be getting together for the last summer cookout on Labor day. I'm going to give these burgers a try.

jameslicex0 by jameslicex0 | Wayne, MI
Aug 03, 2010

My boyfriend adds egg to the meat before flattening them out into hamburger shape; they turn out GREAT!!

LilyLex by LilyLex | New York, NY
Jul 14, 2010

I love the good ol' cheese burger but i must say this recipe sounds like it can kick my burger in the butt :)

Zipmeg024 by Zipmeg024 | Brandon, FL
Jul 14, 2010

This sounds soo good!

ChefErin by ChefErin | SEATTLE, WA
Jun 24, 2010

ok2bme - Thanks for the question. Shallots are a member of the onion family. They kind of look like mini red onions. They are milder than a regular onion so they impart flavor without the bite of a strong onion. You should be able to find them in the produce section of your grocery store. If your grocery store doesn't carry them you can substitute onion -- sweet onions would work best. Thanks again and happy hamburger-ing! ~ Chef Erin

ok2bme by ok2bme | COOKVILLE, TX
Jun 23, 2010

Sounds delish! Would love to try it. Please without laughing can someone tell me what shallots are, what they look like and which part of my grocery store to find them in? Are they a type of onion, I think? Okay, even if you laugh, please tell me. I really wanna try this recipe and then share it with everyone. Thanks!

Vernie by Vernie | Chesapeake, VA
Jun 20, 2010

I had to cut out most of the butter, found the burger to be just as good, in my taste it was rather great!

pukwudjies by pukwudjies | Seattle, WA
Jun 16, 2010

My burger world has been rocked!! This sounds wonderful! Nirvana Burger Butter - I can think of many applications for that!

jlindseyc by jlindseyc | LEXINGTON, KY
Jun 16, 2010

I love to make ground turkey burgers with crumbled feta cheese mixed in with the meat. The little gooey pockets of salty feta really make it seem rich but it's really not that bad for you.

ChefErin by ChefErin | SEATTLE, WA
Jun 16, 2010

MadHatter - Thanks for the comment. I think fat has gotten a bad rap. The low fat movement has lead to greater number of obese individuals in the past 25 years. Fat in our food is not only satiating (which helps you eat less) but helps our bodies absorb nutrients found in vegetables and fruits. Wholesome fats like butter are rich in vitamins like vitamins A, D, E and K. So, I say don't be afraid - my hips are just fine! :-) - Chef Erin

MadHatter by MadHatter | Whitestone , NY
Jun 16, 2010

i like a good BBQ, but then i am not a fan of putting that much butter on my food. a minute on your lips is eternity on your hips....great and tempting article, but not so much around the hips :(