The Butter Burger (Juiciest Burger Ever!) | SAM THE COOKING GUY 4K
look at just see that when you push down
gently oh my gosh I usually like to use
more words than intro but today I only
have two and they are butter burger
bitches
okay so sue me it was three of course
you can't just take a stick of butter
and shape it into a burger and cook it
no it's not gonna work but what is gonna
work is taking that butter and turning
it into a compound butter adding things
to it
then refrigerating it and then when it's
time to make a burger you slice a disc
of it you put it inside the burger you
cook that on the flattop and then it
goes into the bun and why am i yelling
maybe because I'm excited about this
because once you make compound butter
you can use that for everything and I
will get into that more later but right
now let's make the one we're using it's
an herb wine ready here we go
look clearly softened butter that's
where you want to start and to our
softened butter we're gonna add the
following herbs you can put anything and
you want here's a suggestion I'm going
with finely chopped parsley and finely
chopped cilantro and and rosemary
chopped up just pulled off the stems and
chopped up it's perfect it's a great
start of course to that we're also gonna
add some red pepper flake look I'm not
trying to make it really spicy I'm just
trying to give it a little extra flavor
we're gonna give it a giant clove of
garlic and like that
a big pinch of salt and pepper and we
mix really well so when it's all mixed
like no giant pockets of yellow anymore
we're gonna do this we're gonna take
some wax paper just spread out a little
piece then we take our butter and we
drop it right in the middle and now it's
simple now
gonna fold over spread it out a little
bit fold again again and again and now
this side we turn this way and this
light you turn this way and look what
you have you have a you have this
gorgeous little bundle like this that's
tight we take this we put it in the
fridge let me tell you what makes
compound butter so good of course you
can use it in a burger like we're going
to the burger is gonna cook the butter
inside will melt will make a juicy
flavorful delicious that's a given
cook a steak take it off the grill take
it out of the oven off the smoker you
want to let it rest a good 10 minutes or
so before you eat it you slice a piece
of compound butter it sits on top it
melts down in the crevices makes
everything better piece of chicken comes
off the grill while you're waiting for
the salad everything else to get ready
compound butter compound butter compound
butter compound butter making some eggs
on a Sunday morning for a bunch of
friends got them scrambled you go to put
some regular butter in the pan no I
remember in my fridge is compound butter
that Sam told me to make it's already
flavored it's got everything in it
there's no thinking involved there's
cutting and panning and then you're done
and of course panning is a technical
term that means putting something in a
pan and letting it melt so you want to
make compound butter and by the way make
any kind I make some with chipotle
chilies chopped up and inside you can
put little bits of goat cheese in the
compound butter you do anything you want
the only limitation is you have all
right up in there and while I'm on the
butter just let me tell you I'm a fan of
good European butter I found good to
European butter a couple years ago up to
that point I would buy whatever butter
was on sale
it was pale yellow and it was fine it
was merely a lubricant which if you want
a lubricant that's great
but if you can spend a little more
especially if you buy good
on sale really good butter makes all the
difference in the world there I've done
enough preaching
let's talk burgers look what I have in
front of me max I have just slightly
more than a pound of ground beef let me
take that back I have half a pound of
ground beef mixed with half a pound of
brisket and by the way I ground it
myself and just let me say that I had
this frozen in my freezer so it's not as
pink as it should be you know don't give
me crap for that it's gonna be amazing
but the combination of beef and brisket
is unbelievable we've made a burger with
it before it really is like steak
cooking it's just super beefy
concentration of flavors and stuff so it
must be left over from the burger I
think it was left over from the 50/50
burger so we're gonna deal with this
simply because remember a lot of the
flavor is gonna come from the compound
butter salt and pepper I know it looks
like a lot there's a lot of beef here
then we're gonna mix this and we're
gonna try and be gentle we don't want to
overmix we want the Burt here let me can
I can I do this for a second when
there's gaps in between the juices run
in between
it stays juicer it stays better if it's
a hard solid clump of like concrete then
you don't get as nearly a juicy a burger
so you want to try and handle it as
little as possible of course we have to
shape it into patties and we're gonna do
that now but at this point I'm gonna be
gentle and when you're confident you're
mixed nicely let's get some wax paper up
our scale hey go go a third of a pound
see how close I am
point three to four let's go point three
three shall we
there we go so this I'm not gonna do too
much with yet except this I'll pull it
together set it down
make a little indentation and do two
more same and I know you know max what's
going in that indentation oh yeah okay
I'm go to the fridge I'll be right back
there you go sort of looks like it's
hard
so we unwrap we open carefully and voila
look at that little gorgeous fricking
tube of deliciousness now we have one
goal cut some discs just let me cut this
little end piece off I'm gonna go like
that what is that like a quarter of an
inch there you go and that's what you
want
see all that great looking stuff in
there that's what this is about cilantro
parsley is garlic little red pepper
flakes that's magic that's magic so I
need me just say so please take it out
now we're gonna do this and this is
simple we take a disc a gorgeous disc we
push it down god I hope it's not too big
now I'm gonna gather this up in my hand
and start to enclose the burger around
it oh dear Lord do anybody have any idea
what's gonna go on here apart from it
probably melting all over the grill okay
just continue another one goes in pick
that up
push down gently and start to enclose
clothes clothes clothes shape shape
shape gorgeous gorgeous gorgeous well
not yet I mean they're not pretty yet
but just you wait and see what happens
so we could do a fairly simple
everything else you know some tomato
some lettuce and then the last guy same
thing oh my gosh this folks he's going
to be spectacular okay we all set
you don't we have to do now maxi boy now
we cook all right when your grill or
your flattop or whatever you're cooking
on is ready we put down a little oil of
course avocado oil give it a little
spread and down they go
I like to give them a gentle little pat
it's quite fatherly good job good job
good job so we're probably looking you
know three to four to five minutes aside
we want to keep them I mean I want to
keep them kind of medium-rare you can
cook them all the way through to
completely ruined if you want but you
might want to rethink that strategy
I'll have medium ruined medium ruined
it's time to turn see they let that
crust that that is what gives you what
you want and that's flavor and by the
way I'm giving them just a gentle little
pat I'm not squeezing them down when you
squeeze them down you squeeze out the
juices and you don't want to do that and
if there was ever any doubt about what's
inside look at that kid look at that
little pool right there that's insane
okay it's cheese time on we go big
pieces Monterey Jack flat and we're
almost there
so we'll let these guys come off and
they'll finish a bit now I can get our
buns ready while they rest so I have a
little butter left from the pepperoni
pizza episode we just finished shooting
so I'm going to use this to prep my buns
I mean why not
talk about extra flavor and it being
right here and I don't need to get it
ready so on they go I'm gonna do it for
all these
and the buns are not gonna take very
long that's for sure
these first guys are probably almost
ready
perfect all right let's go I don't like
I know I know I know I know I know I
just but I don't want them to burn okay
okay okay okay okay I'm sorry keep stop
talking about it then I don't know why
that's such a terrible thing okay all
right that's it okay okay okay okay I'll
let things burn all right so you know
I'm gonna be using Japanese mayonnaise
for sure like that crispy iceberg
lettuce some beautiful tomato whatever
burgers and okay now that might not look
like the most exciting burger in the
world but I am assuring you that what's
going on inside in terms of flavor is
gonna be insane only thing left to do is
cuts and to eat and inside is gorgeous
look at you see that when you push down
gently oh my gosh that is butter that is
garlic that is herb that is seasoning
that is flavor
I just gleek you know what that is how
do you describe leaking so squeeze
little squeeze little squeeze little
squeeze little squeeze it's all so juicy
so juicy but the real test is this
of the herbs
the beef that half brisket nonsense is
ridiculous
well the real thing
how juicy that that patty is because of
the butter so you don't need it every
day but oh my gosh that is tremendous so
one more thing you put on your list you
have to make you look at summer so
you're making burgers anyways am i right
thank you for everything that's all I
got
thank you for everything
This butter burger recipe stuffed w/ compound butter = juiciest burger ever. Decadent & delicious AF! SUBSCRIBE: http://bit.ly/stcgsub | MERCH: http://bit.ly/M_A_C_A WATCH NEXT ► Popular Videos: http://bit.ly/stcg-popular-vids SHOP: ►ZYLISS GARLIC PRESS - https://amzn.to/2lmecYB ►KEWPIE JAPANESE MAYO - https://amzn.to/31KuyL ►MY KITCHEN MUST-HAVES - http://bit.ly/stcg-kitchen-musthaves ►FAT MEANS FLAVOR TEES (& MORE) - http://bit.ly/stcg-merch ►MAKE AMERICA COOK AGAIN MERCH - http://bit.ly/M_A_C_A ►MY COOKBOOKS - http://bit.ly/stcg-cookbooks INGREDIENTS: FOR THE COMPOUND BUTTER... ►butter ►parsley ►cilantro ►rosemary ►red pepper flakes ►garlic ►salt & pepper FOR THE BURGER... ►50/50 mix of ground beef & brisket ►salt & pepper ►bun (i brushed with garlic butter - butter + garlic + salt + pepper) ►monterey jack cheese ►iceberg lettuce ►tomato JOIN THE COMMUNITY: ►REDDIT: http://bit.ly/stcg-reddit FOLLOW ME: ►FACEBOOK: http://bit.ly/stcg-fbook ►TWITTER: http://bit.ly/stcg-twitter ►INSTAGRAM: http://bit.ly/stcg-insta ►PINTEREST: http://bit.ly/stcg-pinterest WATCH MORE SAM THE COOKING GUY: ►POPULAR VIDEOS: http://bit.ly/stcg-popular-vids ►LATEST UPLOADS: http://bit.ly/stcg-latest-uploads ►EPIC BURGERS & SANDWICHES: http://bit.ly/stcg-epic-burgers-etc ►STCG'S FAVORITE RECIPES: http://bit.ly/stcg-fave-recipes CONNECT: ►MY WEBSITE: http://thecookingguy.com ►ALL MY RECIPES: http://thecookingguy.com/recipes/ ►MY SAN DIEGO TACO RESTAURANT: https://www.notnottacos.com/ ►BUSINESS EMAIL: info@thecookingguy.com ABOUT SAM THE COOKING GUY: I'm Sam, and this is my Youtube channel - welcome to my world of cooking! If you love food that’s big in taste, small in effort, and served with a healthy dose of irreverence… well, you’ve definitely come to the right place. Watch my videos for easy to make recipes…kitchen basics…and live Q&A episodes where I answer all of your cooking questions. My goal is to show you that cooking doesn’t have to be hard, it just has to be delicious. -- Please SUBSCRIBE and enable notifications to see NEW EPISODES shot in 4K uploaded every MONDAY + WEDNESDAY + FRIDAY For instant updates check out the links below and FOLLOW me on social media where you can stay up to date on new episodes and what's going on in my life. THANK YOU!