The Butter Burger

Name: The Butter Burger
Yield: Makes 8 burgers
Cuisine: American
Ingredients: Beef tallow (rendered beef fat); 2 pounds (about 1 kg) fresh-ground 80/20 chuck; Salt, for seasoning; 1 cup (2 sticks/225 g) high-quality salted butter, softened to room temperature (try to source authentic Wisconsin butter for best results); Glenn’s Stewed Onions, My Way (recipe follows); Beef tallow (rendered beef fat); 1 cup (2 sticks/225 g) high-quality salted butter, softened to room temperature (try to source authentic Wisconsin butter for best results); 8 soft white buns, toasted (see instructions)

Preparation info

Makes
8
burgers

Difficulty
Easy

Appears in

The Great American Burger Book

By George Motz

Published 2016

About

Ingredients

The Toppings

Glenn’s Stewed Onions, My Way (recipe follows)

Americas
United States
Wisconsin
Glendale
Burger

Method

Make the stewed onions according to the recipe directions.
Preheat the cast-iron skillet over medium heat and add some beef tallow. Use the spatula to spread the fat, coating the surface.
Put the ground beef in the mixing bowl and use the sal