I have thought about trying "butter bomb" burgers for quite a while but it took a trip to Vegas to finally get me to make one.
A "butter bomb" burger is kind of like a Jucy Lucy [sic] but instead of cheese in the middle, you just stick a pat of butter. Why? I guess 20% fat isn't enough? Actually, most use some type of compound butter so it is more about adding flavor than fat or moisture. But first, back to Vegas. Skip ahead to the recipe if you must.
I am lucky enough to be a part of the 2014 Char-Broil All Star team and flew out to be a part of the National Hardware Show in Las Vegas.
I'll go more into our exploits there later in this post but the part pertinent to the recipe was our hands on cooking session at Le Cordon Bleu. One of the recipes that we prepared with Chef Tony Ramos was a pan seared strip steak, Tahi chile butter, stir fried vegetables, and Furikake Musubi.
|The plate that I cooked with my partner, Curt.|
People had their favorites but everyone loved the Thai chile butter. So fast forward to this past Friday night when I was doing a full practice cook for a KCBS BBQ competition (chicken, ribs, butts, and brisket) on the our trailer pit at the front of our house.