It was National Cheeseburger Day a few weeks ago. Somehow, I managed to miss it, but celebrating with a compound butter cheeseburger is something you can do any day. Who needs a holiday?
Compound butter is just a fancy way of saying that you take butter, soften it a bit, and then add other ingredients. Mix them all together and you have compound butter. Once you’ve got that, you add it to your ground beef, form your burger, and start cooking.
There are two good reasons to use compound butters. The first reason is that it adds extra flavor. And, you can change the flavors by adding different ingredients to the butter (lemon, parsley and garlic, sun-dried tomatoes, a dash of cayenne, hot sauce, whatever you like).
The second reason is that it keeps your burger moist and delicious. It won’t dry out as much if you overcook it a bit.
Substitutions and Variations
- I’ve used garlic, basil, and tarragon in my compound butter, but you can use any herbs you like.
- Or, you can kick it up a notch with some cayenne or sriracha.
- Replace the garlic with a few sun dried tomatoes.
- Make a quick aioli (mayonnaise, garlic, salt, pepper, a splash of olive oil, and a bit of lemon juice), or add crisp bacon.
It’s pretty easy to do and fun to play with.
I served it on a fresh potato roll, but you can use a standard burger bun or a kaiser roll, or even an English muffin if you like.
Tools and Ingredients for this Recipe
These are extremely handy. I use them to soften the butter (without having an entire extra pan to clean). They are also great for serving condiments or sauces on the side. I even have a larger one that I use as a mini sugar bowl. They’re safe to use in the oven and the microwave.