Betty's Better Butter Burgers

As a kid, I had a favorite tongue twister. Basically because it was the only tongue twister I could say.

Betty Botter bought a bit of butter for her batter
But she said, "This butter's bitter.
But a bit of better butter
That would make my batter better."
So 'twas better, Betty Botter bought a bit of better butter.

*crickets chirping*

Ok, there was no point to that, other than it was ringing in my head the entire time I was making these butter burgers.

What is a butter burger, you ask? Well...I'll give you two guesses.


Nope. Close, but not really.


Ding ding ding!

Basically, you take a burger and you add butter to it. Why would you do this, you ask? Well, first of all, artery-schmartery, it's fun to throw American Heart Association guidelines to the wind once in awhile.

Secondly, and more importantly, fat is flavor, and with ground venison being so lean (and even beef becoming increasingly leaner and leaner), the butter simulates some good old-fashioned fat marbling.

You can add butter to the meat two ways:

1) Just mix it in with the meat like we did

2) Wrap the meat around a pat of butter so it sits in the middle of the patty

Either way works. Figure about half a stick (4 Tbls.) per pound of ground meat. I highly recommend seasoning the meat with some Montreal Hamburger seasoning too (I think it's McCormick brand).

Or, if you really want a recipe to follow, click here.

Happy grilling!