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Smash Grated Butter Burger

with Grilled Onions

Cook Time 25 Minutes

Serves 4

  • 1 pound ground beef
  • Kosher salt, for seasoning
  • black pepper, for seasoning
  • 4 slices american cheese
  • 4 burger buns
  • 1 large onion, diced
  • 8 Tbsp of your favorite butter, grated

Heat a large skillet or griddle to medium high heat. Add the onions and a little bit of butter and season with salt and pepper. Cook until the onions are softened and begin to brown. Remove from the heat.

 

In a bowl, stir in your grated butter into your ground beef with a fork, to make sure the butter doesn’t melt. Season with salt.

 

Divide the beef into 4 loose rounds. Place the burgers on the skillet or griddle. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat, flip the burger. Add the cheese and cook for an additional minute. Once the cheese starts to melt, add your onions and put the top bun over the onions and cook for one more minute. Remove the patty with the bun from the heat and build your burgers with the bottom bun.

 

 

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Smash Grated Butter Burger

Smash Grated Butter Burger with Grilled Onions

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Butter
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 4 slices american cheese
  • 4 burger buns
  • 1 large onion diced
  • 8 Tbsp of your favorite butter grated

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and a little bit of butter and season with salt and pepper. Cook until the onions are softened and begin to brown. Remove from the heat.
  • In a bowl, stir in your grated butter into your ground beef with a fork, to make sure the butter doesn’t melt. Season with salt.
  • Divide the beef into 4 loose rounds. Place the burgers on the skillet or griddle. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat, flip the burger. Add the cheese and cook for an additional minute. Once the cheese starts to melt, add your onions and put the top bun over the onions and cook for one more minute. Remove the patty with the bun from the heat and build your burgers with the bottom bun.

Tomahawk Steak with Blueberry Compound Butter

with Grilled Onions

Cook Time 25 Minutes

Serves 4

  • 1 pound ground beef
  • Kosher salt, for seasoning
  • black pepper, for seasoning
  • 4 slices american cheese
  • 4 burger buns
  • 1 large onion, diced
  • 8 Tbsp of your favorite butter, grated

Heat a large skillet or griddle to medium high heat. Add the onions and a little bit of butter and season with salt and pepper. Cook until the onions are softened and begin to brown. Remove from the heat.

 

In a bowl, stir in your grated butter into your ground beef with a fork, to make sure the butter doesn’t melt. Season with salt.

 

Divide the beef into 4 loose rounds. Place the burgers on the skillet or griddle. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat, flip the burger. Add the cheese and cook for an additional minute. Once the cheese starts to melt, add your onions and put the top bun over the onions and cook for one more minute. Remove the patty with the bun from the heat and build your burgers with the bottom bun.

 

 

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Tomahawk Steak with Blueberry Compound Butter

Author Mark & Fey
Keyword Beef, Butter, Meater, Piedmontese, Steak

Ingredients

  • 1 Tomahawk Ribeye about 4 1/2 pounds
  • Kosher salt for seasoning

For the blueberry compound butter

  • 8 ounces salted butter at room temperature
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup fresh blueberries

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
  • Set the smoker or grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F.
  • While the steak cooks, make the blueberry compound butter. In a medium mixing bowl, smash together the butter, thyme and blueberries. Chill while you finish the steak.
  • When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

Video

Grilled Chicken Kiev

with Grilled Onions

Cook Time 25 Minutes

Serves 4

  • 1 pound ground beef
  • Kosher salt, for seasoning
  • black pepper, for seasoning
  • 4 slices american cheese
  • 4 burger buns
  • 1 large onion, diced
  • 8 Tbsp of your favorite butter, grated

Heat a large skillet or griddle to medium high heat. Add the onions and a little bit of butter and season with salt and pepper. Cook until the onions are softened and begin to brown. Remove from the heat.

 

In a bowl, stir in your grated butter into your ground beef with a fork, to make sure the butter doesn’t melt. Season with salt.

 

Divide the beef into 4 loose rounds. Place the burgers on the skillet or griddle. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat, flip the burger. Add the cheese and cook for an additional minute. Once the cheese starts to melt, add your onions and put the top bun over the onions and cook for one more minute. Remove the patty with the bun from the heat and build your burgers with the bottom bun.

 

 

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Grilled Chicken Kiev

Author Mark & Fey
Course Dinner
Keyword Butter, Chicken, Poultry
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 stick 4 ounces salted butter
  • 4 cloves garlic
  • 1/4 cup finely chopped parsley plus more for serving
  • Black pepper for seasoning
  • 1 teaspoon lemon juice
  • 2 large chicken breast about 12 ounces each
  • Kosher salt for seasoning.
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 3 large eggs
  • 1 cup Panko breadcrumbs
  • Olive oil

Instructions

  • Make and the chill the garlic butter before even heating the grill. Mash together the butter, garlic, parsley, pepper, and lemon juice until well combined. Form the butter mixture into a rough log shape on a piece of parchment paper and roll into a tight cylinder. Freeze the butter mixture while you butterfly the chicken. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Cover the breast with plastic wrap or use a zip-top bag and use a mallet to pound the thickest sections to about ¼ inch thickness. Season the pieces on all sides with salt and pepper.  Cut a few large pieces off the frozen butter log and place these in the center of the each chicken breast. Fold sides in over the butter, then roll the chicken up starting from the bottom, secure the seam with two toothpicks. Chill the chicken breast while you heat a grill. Heat a gas or charcoal grill to medium high heat, aiming for about 400 degrees F. While the grill heats, prepare the breading situation for the chicken. Place the flour in a large bowl and season with salt and pepper. Whisk the eggs with salt and pepper in a medium bowl. Season the breadcrumbs with salt and pepper and place in their own medium bowl. When the grill is good and hot. Remove the chicken from the fridge and coat like this — flour, egg, breadcrumbs. Place the chicken pieces seam side down in a skillet. Roast the chicken keiv for 20 to 25 minutes until golden brown. Top the finished keiv with more of the garlic butter and parsley for serving.

Video