Buttery Steakhouse Burgers

Buttery Steakhouse Burgers
★★★★★ Rated 4 stars by 100 users






15 minutes


15 minutes

Check out these Buttery Steakhouse Burgers cooked to perfection on your Pit Barrel Cooker!

Ryan Rainbolt



  • (2lbs) Ground beef, 80/20 works well

  • (1/2) Stick butter (frozen), shredded

  • Pit Barrel® All Purpose Rub

  • Any condiment you would like (I recommend our Honey Sriracha BBQ sauce)

  • Jalapenos

  • Tomatoes

  • Butter lettuce leaves


  1. Shred the frozen stick of butter and add to the 2lbs of burger; mix in some All-Purpose Rub

  2. Roll the meat into circles and flatten; make sure to make a dent on one side of the burger (this will allow for the juices to retain and for the patty to keep its circular shape)

  3. Coat the tops and bottoms of the patties with a little extra seasoning

  4. Fire up your Pit Barrel® according to instructions

  5. Insert the solid stainless-steel grate and allow to come to temp

  6. Place the burgers on the grate, flipping once, until you hit an IT (Internal Temp) of around 160 degrees

  7. Pull the burgers and allow to rest for about 5 mins

  8. Serve and Enjoy!!!

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