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unsalted butter coriander seeds kosher salt ground beef peppers freshly ground black pepper grill grates cheese buns
Viewed: 93 - Published at: 6 years agoIngredients
- 1 stick unsalted butter, softened
- 1 tablespoon coriander seeds, toasted and ground
- Kosher salt
- 2 pounds ground beef (if you want to be super awesome, use Alton's mix for Burger of the Gods-equal parts sirloin and chuck)
- 1 to 2 tablespoons chipotle adobo (the sauce that comes in canned chipotle peppers)
- Freshly ground black pepper
- Oil, for brushing grill grates
- Fresh Mexican cheese, such as cotija, or feta cheese, optional
- 4 hamburger buns, ideally Martin's Potato Rolls
Method
- Mix together the butter, coriander and a pinch of kosher salt with a wooden spoon or gloved hands until combined.
- Divide into four mounds, and then shape into pucks and place on wax paper.
- Freeze for 30 minutes.
- Preheat a grill to screaming hot.
- Mix the beef and chipotle adobo together with a wooden spoon or gloved hands.
- Divide into 8 portions.
- Smash the meat into patties, but make a well in the center to accommodate the frozen butter pucks.
- Place 1 frozen butter puck in the well of half of the patties.
- Place the remaining patties on top and crimp the edges of the 2 patties with a fork or your clean hands.
- Make sure the seal is tight!
- Freeze the butter-filled burgers for 10 minutes.
- Sprinkle each side with a little salt and black pepper.
- Brush the grill grates well with oil and place the burgers on the grill.
- DO NOT SMASH THEM.
- DO NOT FLIP THEM MORE THAN ONCE.
- Cook to your desired doneness, 5 to 7 minutes per side.
- Six minutes per side got me a sweet medium rare.
- Top with a little fresh cheese if you like.
- I don't think condiments of any kind are necessary, but go wild if you want.
- The butter makes even lean ground beef juicy and marvelous but also keeps the center cool so you run less risk of overcooking.
- Serve on the buns.
