Char-Broiled Butter Burgers

Prep time
10 minutes
Total Time
20 minutes
Not rated
0 ratings

Never had a butter burger? Then you’re probably not from eastern Wisconsin, where pats of creamery butter often are tucked between the bun and burger (and sometimes inside the burger itself) to produce a hot, golden ooze. Get your napkin ready, for this one can be gloriously messy.


  • 20 ounces Organic Prairie Ground Beef Patties, thawed (two 10-ounce packages)
  • salt to taste
  • 4 hamburger buns (crusty)
  • 12 cup ketchup (or to taste)
  • 2 ounces Organic Valley European Style Cultured Butter, cut into 4 pats, chilled
  • 12 cup finely diced sweet onion (Vidalia, Walla-Walla, etc.)
  • 16-20 pickles (“hamburger dill slice\" style rounds)
  • pepper to taste


Remove ground beef patties from refrigerator. Season with salt and pepper to taste. Heat charcoal in an outdoor grill until coals are mostly gray (or heat a gas grill to medium hot).

Grill burgers to desired doneness, 3-5 minutes per side. Slice the buns in half and briefly grill the cut sides on the grill. Place burgers on bun bottoms; top with chilled butter pats. Add catsup, diced onions and pickle rounds, lightly press bun tops over burgers and serve immediately.

Serving Suggestions

A butter burger is best served on a crusty, golden bun, the kind that’s often available from family-owned bakeries. The buns should be crispy enough on the outside to shatter slightly when you bite into them, but soft enough on the inside to soak up all the lovely burger (and butter) juices. You may, of course, substitute with "regular" burger buns.


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maria from Oregon on January 23rd, 2013
I would probably not put butter on my burger. Way too much fat. I would though put sauteed onions and mushrooms on it.

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