The Better Butter Burger

Yield: 12 Burgers or 6 double-stacked Burgers

The Better Butter Burger

Original Recipe by Ted Reader courtesy of Napoleon’s Everyday Gourmet Burgers


  • regular ground beef or ground chuck 3 lb (1.5 kg)
  • butter, softened 4 Tbsp (60 mL)
  • onion, finely chopped 1
  • cloves garlic, minced 3
  • fresh parsley, chopped 1 Tbsp (15 mL)
  • Worcestershire sauce 1 Tbsp (15 mL)
  • Dijon mustard 1 Tbsp (15 mL)
  • cayenne pepper Pinch
  • Salt and freshly ground black pepper, to taste
  • burger buns 6 or 12
  • butter (for brushing buns), melted 1⁄2 cup (125 mL)


  1. Preheat grill to medium-high, 450–550°F (230–280°C).
  2. In a large bowl, combine the beef, butter, onion, garlic, parsley, Worcestershire sauce and Dijon mustard. Season to taste with cayenne pepper, salt and black pepper.
  3. Form into twelve 4-oz (120 g) patties as uniform in size as possible. Grill burgers for 4 to 5 minutes per side for medium-well doneness.
  4. Brush burger buns with melted butter and grill, cut-side down, until crisp and golden brown.


ASSEMBLE YOUR BURGER! Bun, burger, garnish with your favorite burger toppings, bun.

NOTE: Everything is better with butter!

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