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Petite Tenderloin Butter Burgers

Wednesday, July 15th, 2009

Posted by johngl

I first did a butter burger post back in September of last year. It was not only time to revisit it, but with my new favorite blend of burger spices, I wondered if it could get any better.

A half pound of pure beef and butter
Eight ounces of pure choice beef petite tenderloin

It did.

Now, when I say butter burger, I don’t mean I put a pat of butter on a burger after its cooked.

Petite tenders

These petites (above) were peeled from a couple of whole tenderloins I grilled for friends and coworkers last Friday. While there is some fat on the exterior, there isn’t much on the interior; they’re pretty lean.

Enter, butter. And not just any butter.

Plugra butter

Take a look at that label again:

Make sure it's Plugra

The first time I ever tried Plugra (pronounced ploo gra), I couldn’t believe the difference.  I thought this was some ridiculously expensive imported brand that would make me wince every time I cut off a pat.

Imagine my surprise when I found out this butter is whipped up right here in Texas!  Yep.  Winnsboro, TX to be specific.  It costs about $4/lb.

What makes it different?  It is slow churned for a lower moisture content and contains 82% butterfat.  That’s a 2% higher butterfat content right out of the gate.  Got fat?

If you’ve never tried it, give it a whirl. It is worth searching it out. Now, where were we?  Oh yeah, I was about to cut up and grind the meat whilst throwing in pats of frozen Plugra.  If not frozen, then really cold.  Melty butter won’t work for this.

Plugra infused ground petite

Those white worms are the Plugra.

Now, add a blend of kosher salt, ground black pepper, onion powder, and granulated garlic with nearly equal parts of each. Go a tad lighter on the garlic (or not).  Mix into the meat but DO NOT squish it between your fingers. Resist playing with your meat just this once. Take a large spoon and lightly mix it up.

Form it into a half-pound (or whatever) ball and gently flatten into a burger-ish shape. The idea here is to get it to just hold together, not compact it into a hockey puck.

Put it in your favorite heavy skillet (or on your grill).

seared to perfection

If you are paranoid, cook it until just done. If you are like me, you’ll enjoy this closer to medium. Remember, you just ground the stuff and hopefully, you washed your hands after using the bathroom.

Add a slice of your favorite cheese and let it melt over top. Then, carefully and with reverence, place this masterpiece of meatness on a bun.

Nom. Nom. Nom.

Take a bite. It’s okay, you can make those nom nom nom noises.

Oh, that buttery goodness!

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6 Responses to “Petite Tenderloin Butter Burgers”

  1. nicholas says:

    Looks awesome John… who knew “worms” could make meat taste so good ;)

  2. donna says:

    This sounds beyond good. The plugra.. have you used it in baking and if so is there a differnece in flavor? I am so loyal to land o lakes but Have read about this one.

  3. Biz says:

    Holy Yum! I still have to make my own burger meat! I read about using brisket – what are you thoughts on that??

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