Hey Grill, Hey’s Steakhouse Butter Burgers

Remember our friend Susie from Hey, Grill Hey? A couple of weeks ago, she made some ridiculously good Bourbon Brown Sugar Pulled Pork using our Wicked Sweet Bourbon Seasoning, and this time she’s got a take on yet another backyard favorite: We give you the Hey Grill, Hey Steakhouse Butter Burgers.

These patties have three main components that we think you’ll be able to get behind: beef, butter and seasoning.

Let’s talk beef. According to Susie, not all ground beef is created equal. Lots of the stuff you might find in the grocery store is pre-ground. It might contain scraps of random beef cuts, and it’s just simply not as good. Susie says go with chuck. At around 80% beef and 20% fat, it comes with plenty of built-in flavor. Once the butter is mixed in, these patties are going to taste like they’re from another planet.

Hey Grill, Hey's Steakhouse Butter Burger

Then there’s the seasoning. That’s where we come in. Susie likes our Bangin’ Chophouse Burger because of the large granules of salt, pepper, onion and garlic. That added flavor will make your burger taste like it’s straight out of a steakhouse.

When it comes to grilling these babies, Susie suggests using a two-zone approach. Heat one side of the grill up to 275 degrees. Start the burgers on that hot side, flipping them every four or five minutes until they reach 145 degrees, then slide them over to the cool side of the grill until they get up to the FDA recommendation of 165.

Top them with whatever you want and enjoy! Check out Susie’s recipe below.


  • 2 pounds (32 ounces) fresh ground chuck 80/20 meat/fat ratio
  • 4 ounces salted butter, diced
  • 2 tablespoons Bangin’ Chophouse Burger Seasoning
  • 4 Slices medium cheddar cheese
  • 4 burger buns
  • Assorted burger toppings lettuce, tomato, red onion, dill pickles
  • Steakhouse Burger Sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons steak sauce


  1. Preheat grill to 275 degrees for two-zone cooking. That means that half of the grill has direct heat (charcoal, propane, etc.) and the other half is heated only by the radiant heat from the other side (no direct heat).
  2. In a small bowl, combine the mayonnaise and steak sauce for the burger sauce. Stir really well, and then refrigerate until ready to use.
  3. In a large bowl, combine the ground chuck and the small butter pieces. Don’t over-mix, just gently toss together to evenly distribute the butter. Form the meat into 8-oz patties that are just larger than the size of the buns. Season the patties on all sides with the Bent Burger Seasoning.
  4. Gently place the seasoned butter burger patties on the indirect side of the grill and close the lid. Cook for 4-5 minutes, and then carefully flip the burgers. Repeat until the burgers reach 145 degrees F internal temperature. As you get close to target temperature, it’s a great time to place the buns on the direct heat and let them toast for about 1-2 minutes.
  5. Leave the lid of the grill open and transfer the patties to the direct heat of the grill. This part goes fast, so watch your internal meat temperature. Cook for 2-3 minutes, and flip once. Top with cheddar cheese, cover the grill, and allow the patties to cook to 165 degrees F and the cheese to get all nice and melty.
  6. Place the finished burgers on the toasted buns and top with all of your favorite burger toppings. Don’t forget the amazing burger sauce — it really adds so much!