Compound Butter Recipe
I am a sucker for a good butter burger, a Wisconsin specialty invented at Solley’s in Milwaukee. Finish a cooked burger with a dollop of butter seasoned with shallots, herbs, a little fresh lemon juice and a shake of my Badia French Kiss spice blend. Once it melts on the burger, it leaves you with fantastic dairy flavor. And this compound butter isn’t just made for burgers, try a couple tablespoons on baked fish, chicken, pork or steaks off the grill. It’s a versatile condiment you should always have on hand, it can be refrigerated for up to a week or frozen for several months.
Compound Butter for Burgers
- 2 sticks (1 cup) salted butter, cut in cubes
- 3 tablespoons AZ & Badia French Kiss Seasoning
- 2 tablespoons minced shallots
- Zest and juice of 1 lemon
- 1 teaspoon freshly ground black pepper
Allow the butter to come to room temperature. In a mixer with a fitted with a paddle attachment, whip the butter until it is creamed. Add the rest of the ingredients and mix. Scrape down the sides of the mixing bowl and pulse the mixer to evenly distribute the herbs and butter.
Place on a piece of plastic wrap, roll and twist ends to create a long oval shape. Refrigerate for up to a week or freeze and cut off what you need to season broiled or baked fish, chicken, pork, steaks off the grill or a hard seared burger…trust me a butter burger will blow your mind.