Better Butter Burger

  • Level: Intermediate
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 4 servings
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Compound Butter:

1 pound (4 sticks) unsalted butter, softened

1 1/2 teaspoons minced fresh basil 

1 1/2 teaspoons minced fresh parsley 

1 1/2 teaspoons minced fresh tarragon 

Pinch cayenne pepper 

2 large cloves garlic, minced 

Salt and freshly ground black pepper

Roasted Garlic Aioli:

1 cup mayonnaise

1 tablespoon fresh lime juice 

1 teaspoon paprika 

1/4 teaspoon cayenne 

1/4 teaspoon ground cumin 

11 small cloves garlic, roasted and chopped 


2 pounds fresh ground beef or four 8-ounce Angus beef patties

4 slices cheese

4 large burger buns


  1. For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
  2. For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
  3. For the burgers: Preheat the oven to broil.
  4. Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
  5. Serve on buns with a small mound of the aioli on top of the cheese. 
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