Pioneer Woman Butter Burger

Pioneer Woman butter burger takes 25 minutes and a stick of salted butter, ground beef chuck and American cheese to make a juicy, rich skillet cheeseburger. Save this easy cheeseburger dinner for Father's Day, Fourth of July cookouts or busy weeknights, because it's a one-skillet recipe.

Brown the patties hard in the butter-slicked skillet, 2 to 3 minutes per side, so the outside gets a deep crust. Pull them early and you lose that crust, and the burger tastes more steamed than seared.

Butter goes in at four points here: the onions, the toasted buns, the pan and a pat melted on each patty right before the bun top goes on. Using the same cast-iron skillet for every stage means the onion sweetness and beefy browned bits carry into the buns and patties.

Pioneer Woman Butter Burger

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

557

kcal

Four-inch chuck patties sear in butter until deeply browned, then melt under American cheese on buttery toasted buns. Sweet skillet onions and one last pat of butter keep every bite juicy and rich.

Ingredients

• 1 stick (8 Tbsp.) salted butter, at room temperature
  

• 1 onion, chopped
  

• 1 1/4 tsp. kosher salt
  

• 4 soft hamburger buns
  

• 1 lb. ground beef chuck (80/20)
  

• 1/2 tsp. black pepper
  

• 4 slices American cheese
  

• Pickle spears, for serving
  

Directions

• Cook the onions: Melt 2 tablespoons butter in a large cast-iron skillet over medium heat, then add the chopped onion and 1/4 teaspoon salt. Cook, stirring, for 2 to 3 minutes until tender, then transfer to a medium bowl.
• Toast the buns: Toast the 4 soft hamburger buns in the same skillet over medium heat until golden but still soft. Then spread them generously with 3 tablespoons butter.
• Form the patties: Form the 1 pound of ground beef chuck into four 4-inch patties. Season both sides with the remaining 1 teaspoon salt and the 1/2 teaspoon black pepper.
• Sear the burgers: Melt 1 tablespoon butter in the same skillet over medium-high heat, then add the patties. Cook 2 to 3 minutes per side for medium doneness, and in the last minute top each with a slice of American cheese so it melts.
• Assemble the burgers: Set the patties on the bottom buns and top each with about 1/2 tablespoon butter and 3 tablespoons of the cooked onions. Add the bun tops and serve with pickle spears on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Winco slotted fish spatula, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leaner ground beef for butter burgers?

You can, but 80/20 chuck gives the juiciest result, since the fat keeps the patty tender in a hot skillet. With leaner beef, the extra butter on top helps make up for it, though the burger won't be as rich.

What cheese works best besides American?

American cheese melts the smoothest and gives the classic diner-style burger. Mild cheddar or Monterey Jack also melt well if you want a bit more flavor.

How do I store leftover butter burgers?

Wrap cooked patties in foil or an airtight container and keep them in the fridge for up to 3 days. Reheat them in a skillet over medium heat, and toast fresh buns, since a stored bun turns soggy.

Can I cook these on the grill instead of a skillet?

A grill works for the patties, but the skillet is what lets the burgers sear in butter and the buns toast in the beef drippings. If you grill, cook the onions and toast the buns in a pan so you keep the buttery flavor.

What's the biggest mistake with butter burgers?

Pressing down on the patties while they cook squeezes out the juices and dries them out. Leave them alone until it's time to flip, and you'll get a crisp crust with a juicy middle.