♫ Gonna smoke me a fatted brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatted brisket
♫ I got my barbecue shoes on
♫ I got my natural case
♫ I got the hogs on the run ♫
(saxophone melody)
- [Voiceover] Welcome to BBQPitBoys.com!
Today we're cookin up some butter burgers at the pit.
And they're real easy to do.
Alright, for this recipe,
you're gonna need just a few things.
Like some butter.
You're gonna need some seasoning.
You're gonna need some minced garlic, alright.
And, you're gonna need some sirloin.
We've got some fresh, ground sirloin.
Alright now, let's put this butter burger together.
Of course you wanna season the meat, right.
You always gotta season the meat.
Here we're using some SPG.
Use some salt, pepper, whatcha got.
And here we're adding a couple teaspoons of minced garlic.
You gotta have the garlic in the beef, right.
Tastes real good.
Now, here's the magic.
We've got one stick
or one quarter pound of sweet butter, right.
And, you're gonna mix it, and mix it good.
Get it in there.
Now, if you've never had a butter burger before,
you definitely gotta check it out.
Mm mm mm.
This is some real good eatin, right.
Alright, get it all mixed in there.
Whoa, that sweet, buttery taste
with that garlic, that SPG, whoooa.
Now the butter burger has been around for a long time.
And it has its roots, they say, in Wisconsin, alright.
Where they've been makin butter burgers
for over 50 years.
Now, this technique
is maybe a little bit different, alright.
Because we're adding the butter to the sirloin.
Now, the ground sirloin, of course, is 90 percent lean.
So introducing some nice sweet butter into it
gets you the fat that you need, right?
Oh oh oh, yah.
And it's the fat that makes a good burger better, alright.
Now, here I'm making about one-half pound patties.
You can make em as big as you want.
But half-pounders work just about right, alright.
And we're gonna shape them and form them.
Compact them a bit.
You know all about makin burgers.
And yah, Martha, we're gonna be eatin good tonight.
Ho, ho, ho.
Alright.
Man, these look good enough to eat already.
Ho, ho, ho.
And if you make your own fresh ground beef,
well you probably could eat it like this, right?
Tar tar!
Alright. The burgers have been shaped.
Oh, man. And now we're gonna throw em over direct heat.
And, we want a medium heat on this.
Because of the butter content in here,
you gotta be careful about not burning them, right.
So we're using a Santa Maria-style grill here.
And we'll just raise it to keep the heat at medium.
Now, if you've got a kettle grill,
well, you can just cook them indirect.
Whoa ho ho, baby. It's good!
Alright, we're about halfway through this,
and we're just gonna flip em.
Again, we've got that medium heat.
Butter's drippin out.
Do you smell that?
It smells good!
And if you can't, you're on the wrong damn channel.
Hm, hm, hm.
Alright, raise it a little bit more.
Alright.
Now, here we're gonna cut up a few condiments.
You gotta have a nice sweet Vidalia onion.
A nice sweet onion.
Nice garden fresh tomato.
You set them up the way you want.
Now, the burgers are just about done.
So we're gonna place them opposite the hot coals.
Because it's time to toast some buns.
Use a good roll, right.
And of course, this is a better butter burger,
so we're gonna butter the buns.
Yah, I can hear the food police now.
You can't do that!
The heart attack burger, whatever.
Alright, we'll toast em for a minute or two.
Oh yah.
Just about right.
Alright, these buns have been toasted.
I say it's time to eat.
(saxophone melody)
Now, we're gonna place these burgers on these buns.
Oh, oh, oh.
Oh man.
Might be time to pause this
and head for the refrig for a beer.
And the cupboard for some peanut butter.
Now of course, the better butter burgers,
you gotta hit it with some more butter.
Just like a good steakhouse, right.
Serving those steaks with a pad of butter.
Now like I said,
choose what you want for the condiments.
Here we like to put on some nice sweet Vidalia onions.
Nice sweet onion.
(upbeat music)
And, we got some nice slices of tomatoes.
(upbeat music)
The vegematics are gonna love this, right?
Throw on some lettuce.
Yah. And you can layer these any way you want.
That's pitmaster privilege.
Yah.
Aw.
Lord have mercy!
Alright, we're gonna eat this right in front of you.
And of course,
we do apologize for eatin in front of ya,
but we call this pitmaster privilege.
Oh ho ho.
(upbeat music)
Vegematics and the food police
are gonna be pissin and moanin on this one.
Ho, ho, well eat your heart out. Ho, ho, ho.
(upbeat music)
Now let me cut one of these up
in front of you.
Moist, tender, buttery flavor.
Whoa whoa.
So the next time you're lookin for a recipe for your pit,
check out BBQPitBoys.com.
(crow caws)