Compound Butter Centered Burgers

The all time secret to the best burgers ever is COMPOUND BUTTER. I will give you my recipe to the most refreshing compound butter and how I infuse it into the center of the burger patties. These burgers are juicy, buttery and so, so good. Brioche buns for these are the best as they are airy and buttery to complement them. The hiddle valley secret sauce adds the extra kick and its oh-so-delicious.

These can be served with fries, onion rings or a milkshake, or just on their own!

Burgers

• 1 pound ground beef, room temperature
• 2 cloves garlic, minced
• 1/2 onion, chopped finely
• 1 teaspoon whole black peppercorns, crushed
• 1 teaspoon onion powder
• 1 teaspoon red chilli flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon worcestershire sauce
• 1 tablespoon ketchup
• 1/2 cup mozzeralla, grated
• 1/2 cup hidden valley secret sauce, you can purchase it here: https://www.amazon.com/Hidden-Valley-Original-Ranch-Secret/dp/B086ZJXNPC
• 1 head of lettuce
• 6 brioche buns, toasted with butter
• Butter for grilling burger patties

Herbed Compound Butter

• 2 sticks unsalted butter, softened
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• pinch of salt and pepper, to taste

Equipment/Tools

• Cast iron skillet
• Mixing bowls
• Cling Film/Saran wrap
• Fork/knife/spoons

• In a bowl, mix together the softened butter, garlic, basil, parsley, oregano, and thyme. Season with salt and pepper to taste.
• Take the cling film and lay it out on a flat surface. Put the butter onto the cling and form it into a log, as shown above, and wrap it well. Put in the freezer, for at least 15 minutes, while you get started on your burgers.
• The compound butter can stay in the freezer upto 3 months.

• In a medium bowl, add the ground beef, garlic, onion, 1/2 teaspoon crushed black peppercorns, onion powder, red chilli flakes, paprika, cayenne, worcestershire sauce and ketchup.
• Put the meat into a cutting board and mix gently until its just combined, with your hands.
• Divide into 6 equal patties.
• Take out the the compound butter from the freezer and slice the compound butter into discs.
• Take a disc and mould the patties around the butter, so the disc is at the center. Set aside.

• Butter the brioche buns and toast on pan. Set aside while you prepare your patties.
• Turn up the flame to high and heat up some butter on cast iron skillet. Char the burgers for 4 to 5 minutes per side for medium rare. Do not move the patties so they can form a crust.
• Add the mozzarella during the last minute of cooking so it is melted.

• Spread one tablespoon of the secret sauce on the bottom bun.
• Divide the burger patties among the buns.
• Top with some lettuce on the patties (you may add additional topping on it if you like)
• Add the top bun and GOBBLE it up! Serve with fries or onion rings.