Name: Von's 1000Spirits - Woodinvilles The Og Butter Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 each prime chop patties (80/20 ground beef); 1 tsp coarse salt; 0.5 tsp freshly ground black pepper; 2 tbs yellow mustard; 2 each American cheese slices; 1 each yellow onion; 2 tbs unsalted butter; 1 tsp brown sugar; 1 tbs bourbon; 1 tsp apple cider vinegar; 0.25 tsp fine salt; 4 tbs unsalted butter, softened; 0.5 tsp anchovy paste; 0.5 tsp soy sauce; 0.5 tsp mushroom powder (or powdered porcini); 0.5 tsp garlic, minced; 0.25 tsp freshly ground black pepper; 0.5 tsp lemon juice; 2 each soft potato or brioche buns; 1 tsp neutral oil (canola or vegetable)

Method

Umami Maître d’ Butter

Make butter

In a small bowl, combine softened unsalted butter (4 tbs) with anchovy paste (0.5 tsp), soy sauce (0.5 tsp), mushroom powder (0.5 tsp), minced garlic (0.5 tsp), black pepper (0.25 tsp) and lemon juice (0.5 tsp). Mix thoroughly until smooth and homogeneous. Shape into a log on plastic wrap or reserve in a ramekin. Chill in refrigerator while you prepare other components so it firms slightly but remains spreadable.

Bourbon Butter Onions

Slice onions razor-thin

Peel the yellow onion and slice it as thinly as possible (razor-thin), about paper-thin strips. This ensures quick, buttery caramelization and a silky texture.

Caramelize with bourbon

Heat a medium skillet over medium heat. Add 2 tbs unsalted butter and 1 tsp brown sugar. Once butter is melted and bubbling, add the sliced onions and stir to coat. Cook, stirring frequently, for 8–10 minutes until onions are soft and beginning to deeply brown at the edges. Increase heat briefly if necessary to encourage browning but watch carefully to avoid burning. Add 1 tbs bourbon, tilt the pan away from you and let the alcohol flambé briefly if desired (or let it cook down for 30–60 seconds if you prefer not to flame). Stir in 1 tsp apple cider vinegar and 0.25 tsp fine salt. Cook another 1–2 minutes until the liquid has mostly evaporated and onions are glossy and sticky. Remove from heat and keep warm.

Burgers & Patties

Season and press patties

Pat the two prime chop patties dry with paper towel if needed. Lightly season both sides with coarse salt (about 1 tsp total divided) and freshly ground black pepper (0.5 tsp total). If you want the classic smash/pressed texture, heat a heavy skillet or flat top to high and have a spatula ready to press the patties thin; for thicker chop-style patties, cook as-is.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tsp neutral oil to coat. When the pan is very hot, add the patties. For smash-style: immediately press each patty with a heavy spatula or burger press to create a thin disc; cook without moving 2–3 minutes until deeply browned, then flip. For chop-style (not smashed): cook 3–4 minutes per side for medium (adjust time for desired doneness). After flipping, immediately spread 1 tbs of the prepared Umami Maître d’ butter across each patty surface and let it melt into the meat. Top each patty with one slice of American cheese and cover the pan with a lid or tented foil for 30–45 seconds to fully melt the cheese.

Toast buns

While the cheese is melting, split the buns and lightly butter the cut sides with a small dab of the Umami butter or a little regular butter. Place cut-side down on the hot pan for 30–45 seconds until golden and slightly crisp. Remove from heat.

Assemble burgers

On the bottom bun, spread 1 tbs yellow mustard. Place the first cheese-topped patty on the mustard, then stack the second cheese-topped patty on top. Spoon a generous portion (about 2–3 tbs) of the warm bourbon butter onions over the top patty. Add an extra dollop (about 1 tbs) of Umami Maître d’ butter on top of the onions so it melts over everything, then cap with the top bun. Serve immediately.