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Air Fryer Butter Bacon Burgers Recipe - The Deen family has so many easy air fryer recipes for dinner, including these over-the-top hamburgers in air fryer—they're perfect for Memorial Day!
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Air Fryer Butter Bacon Burgers Recipe: https://www.pauladeen.com/recipe/butter-bacon-burgers/
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#pauladeen #loveandbestdishes
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0:00
- Hey, I'm Jamie Dean.
0:01
I'm back in my mama's kitchen.
0:02
Today we're doing a family,
0:06
mmmmh, anomaly favorite?
0:09
I don't know, it's a butter burger!
0:11
So we're taking butter and putting it into ground beef.
0:15
Do not buy regular ground beef when you do this, y'all,
0:18
you going to need a lean one.
0:19
We're adding the fat with the butter.
0:23
It's really delicious.
0:24
Ma's been doing these for years and years.
0:26
It's very simple.
0:27
Take one stick of butter, cube it up
0:30
into little bitty pieces like this,
0:32
and then put it into your freezer.
0:35
You're gonna wanna make sure and start with frozen butter.
0:37
So as this cooks down, it takes a little bit longer.
0:40
And then all that flavor will work through these burgers.
0:44
So I've got one stick of frozen butter.
0:46
I have two pounds of lean ground beef,
0:49
like a 93% lean, 7% fat.
0:53
And to this, we're gonna add a teaspoon of salt.
0:56
Now my favorite thing about coming over here
0:59
and doing these recipes is that always get to
1:01
tell y'all how I do it, as opposed to how I am doing it.
1:04
If I do a regular burger always salt and pepper,
1:08
that's it, salt and pepper.
1:10
And I do a 80/20 when I do regular burgers.
1:12
But I also take a fresh onion.
1:15
I was just telling my friend, cause he said,
1:17
"my son said your burgers were better than mine."
1:19
I take a Vidalia onion and really chop it up, really fine.
1:23
And I work the Vidalia onion into the ground beef
1:26
before I cook it.
1:27
Boy, you talk about a flavor punch. Delicious.
1:31
And then we also gonna add some garlic powder.
1:36
Mama loves salt, pepper and garlic powder.
1:39
Another teaspoon of that.
1:41
And I'm gonna be careful and just kind of twist
1:43
this frozen butter into here.
1:46
Outta these two pounds, y'all, I'm gonna get five patties.
1:52
And there is really no good way
1:54
to do this with a tool.
1:57
So I'm just gonna use my fingers.
2:01
And you don't want to really overwork
2:03
your meat when you're doing it.
2:05
You really want it to be just enough
2:08
to kind of stick together and get all
2:10
of our seasons and this butter through all the burgers.
2:14
Now this is a skill and I don't,
2:17
I'm not very good at very many things,
2:19
but I can take an amount of hamburger meat
2:22
and patty-out where they're all the same.
2:24
Usually on the first try.
2:25
That's from years and years of experience.
2:29
But if you like to go inside of your bowl and say,
2:31
well this is one, and this could be one,
2:35
and this could be one, and this could be one.
2:39
Then you kind of have a place to start and say,
2:42
oh this one's a little smaller.
2:44
Or you can just make six burgers. It doesn't matter.
2:47
But with these, I'm gonna make five.
2:49
And I like to pat 'em out pretty flat.
2:53
And make sure you get a little,
2:56
little bit thinner towards the middle than the outsides.
3:00
And that way, when this is done cooking
3:02
you won't have a hockey puck.
3:05
You know what I mean?
3:05
How they kind of draw up and get round on you?
3:10
So I like to do a little bit of almost a indention there.
3:15
And when the center rises up, it's the same
3:18
as the outside and you don't get some funky looking burger.
3:25
Well, these are gonna be good too.
3:27
My cousin, Jay, who would not eat butter for anything,
3:31
he was a really healthy eater.
3:33
Mom made these one night and he said,
3:36
he asked mom when she was doing this,
3:39
"Paula, what are you putting in there?"
3:41
And mom said, "Well, this is garlic."
3:45
And he ate two of 'em
3:47
before she told him that it was butter.
3:50
And of course he didn't complain cause they were so good.
3:53
One, two, three, four, five.
3:57
We don't do little baby burgers around here,
3:58
y'all, we getting ready to eat.
4:00
I'm gonna put these on the,
4:02
I'm gonna put these in the air fryer,
4:04
about 350 degrees, I don't know for maybe 10 or 15 minutes.
4:08
See how it goes.
4:09
We're doing air fryer, butter burgers, y'all.
4:11
Don't go anywhere. Hot meat coming up.
4:14
Okay. Y'all all our hamburgers are cooking.
4:16
Let's talk a little bit about what goes with those.
4:19
Your hamburger bun is really up to you.
4:20
We have grocery stores around here that make these
4:23
French hamburger rolls. Really good sandwich rolls.
4:26
And I love these.
4:27
I've been making burgers on these.
4:31
See, I've been married 18, probably 20, some odd years.
4:36
If I'm cooking burgers for just me and some friends
4:39
this is the ones that I like to use.
4:40
Nice and Hardy.
4:42
It doesn't soak through.
4:45
I really like it.
4:46
It's a good landing spot for a burger.
4:48
And also take a little bit of time and let's get your,
4:50
your plate for a "couche mon,"
4:53
which means burger crap in French.
4:57
I gotta have lettuce.
4:58
I'm gonna have pickles.
5:00
You gotta have tomatoes.
5:02
And I love instead of like a purple onion,
5:05
which a lot of, a lot of businesses like to use purple
5:08
cause y'all been around our kitchen long enough.
5:11
You eat with your eyes first
5:13
and purple is a lot prettier to look at.
5:15
But as far as the flavor goes,
5:18
you're not gonna beat a Vidalia onion.
5:19
So I love to keep Vidalia onions in my house for everything.
5:23
And a burger is one of them.
5:25
It's not too hot, adds a little bit of sweetness.
5:27
And it gives you that crunch that you really like.
5:31
You hear people talk about it all the time,
5:32
but all the different textures and colors in your mouth,
5:35
you could almost pick out every single flavor.
5:38
Now we're getting up into the summertime now.
5:40
So we've got these beautiful vine ripe tomatoes.
5:44
I like to go ahead and salt and pepper my tomatoes.
5:47
So people don't have to work with it.
5:49
I like salt and pepper on my burger.
5:52
So that's what I do.
5:53
And then, it gives it a little bit of chance
5:56
to soak up some of that.
5:58
Love a little bit of pepper and salt with my tomatoes.
6:01
Anything else you can think of
6:02
you wanna put it on your burger is fine.
6:04
My last recommendation would be, make it bacon.
6:07
Cannot beat bacon on a burger. It's gonna be so good.
6:11
We got a few more minutes left.
6:13
And in the meantime I want y'all to think about,
6:16
this is a cold bun, and we're gonna have hot burgers.
6:20
How are you gonna heat up your bun?
6:21
Y'all stick around when we come back
6:23
I'll show you how I do mine.
6:24
Thanks, y'all!
6:26
- Woohoo, woohoo, woohoo!
6:29
- Butter burgers, y'all, let's go!
6:33
This is my favorite part.
6:35
Cause we're right next to the eatin'.
6:37
Look this bubba burgers.
6:38
Great day in the morning.
6:40
Now watch this trick.
6:42
I take my cheese and I fold in the corners like this,
6:46
like a little package and I put it on the bottom.
6:51
Now some of my favorite people are friends of ours
6:53
at Lake Oconee and I made burgers for one night.
6:56
Megan said, who put the cheese on the bottom?
6:58
That's a great idea.
7:00
And this family are they're restaurant people as well.
7:03
And I thought, well, look at me.
7:05
I came up with a good idea.
7:06
I like it on the bottom because when you take the bun
7:09
off the top, you can dress it.
7:11
I'm gonna add a little bit of bacon down here.
7:14
Now I'm gonna show you how I heat up my burgers.
7:15
- (Paula Dean) I like the way you folded the cheese.
7:17
Cause otherwise it melts all over
7:20
and doesn't get on your burger.
7:22
- Sure does.
7:23
So I'm gonna put these burgers right on top.
7:26
- (Paula Dean) A ha!
7:27
- Now this is what you gotta figure out is how you
7:30
want to heat your buns
7:33
before you're gonna do it.
7:35
And this is what I like to do.
7:37
Another favorite person of mine
7:39
who lives down in Louisiana,
7:42
Chef Nick,
7:43
I put a picture of this onli...
7:46
on Facebook, on, no, I don't do Facebook, Instagram,
7:51
and he said you got the meat locker.
7:54
So I like to stack my burgers up
7:57
top to bottom like this.
8:01
Got to go side to side.
8:02
These are some big old burgers.
8:04
- (Paula Dean) Oh, huh! And you got long fingers.
8:08
- (Woman) Yeah, he really does.
8:10
- (Paula Dean) Yeah, I'd have to put my
8:11
leg up there and use-
8:13
- Hold it with your feet?
8:14
- Huh, I use one of my feets!
8:16
- Well that's okay.
8:17
I've had a lot of practice with this.
8:18
And then I get this real air tight like this.
8:22
And now I've got my burgers in a locker.
8:26
And now you can-
8:27
- (Paula Dean) Never heated 'em that way.
8:29
What a wonderful idea!
8:30
- Thank you mom!
8:31
If you cook these on the grill, I usually put this right
8:33
on top of the grill and let it sit for a few minutes.
8:36
We're gonna pop this into the oven for like three minutes.
8:39
Just enough to melt the cheese, the bacon and the bread.
8:41
Don't go away.
8:42
It's worth the wait.
8:44
- (Paula Dean) It sure is!
8:45
Okay, y'all.
8:48
The meat locker.
8:50
So my buns are toasted.
8:53
My cheese is melted.
8:55
The bacon is reheated.
8:57
I love to serve 'em this way.
8:59
I love a nice warm bun with my burgers.
9:02
- (Paula Dean) I do too.
9:03
- Ha ha! Well, I got you one, mama.
9:06
So you can, and we've got all of our condiments
9:08
fixed out here.
9:09
So if I love butter leaf lettuce, if you want some lettuce.
9:12
- (Paula Dean) Me too!
9:12
- If you want some tomatoes, if you want some onions.
9:15
- (Paula Dean) Yes, please.
9:17
- Sometimes I just go pickles. You might-
9:19
- No mayonnaise, no mustard?
9:21
- You might wanna leave for this part.
9:22
I'm Jamie Dean.
9:23
This is Good Food.
9:24
See y'all around the kitchen.
9:25
- Not too big Jamie, not too big, you gonna choke!
9:27
Ha ha ha ha!
9:28
- Mm mm!
9:29
- (Paula Dean) Is it delicious?
9:31
- So good!
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