Summer Picnic Beef Burgers with Corn Butter and Herb Crust
Juicy grilled beef burgers topped with a melting disk of corn-studded herb butter and a crispy, herb-flecked crust on the patties themselves. Fresh sharp cheddar and parsley finish these burgers, which deliver big flavor with every bite. Perfect for summer gatherings.
Steps
Before you start
- Remove ground beef from the refrigerator 30 minutes before forming patties so it's easier to work with but still cold
- Preheat grill to medium-high heat (about 400°F / 200°C) for 10 minutes
- Have all toppings and condiments ready near the grill before you begin cooking
Make herb corn butter
- In a small bowl, combine softened butter, fresh corn kernels, chopped parsley, chopped chives, chopped thyme, and minced garlic.
- Mix gently with a fork until well combined.
- Place a 4-inch-wide sheet of parchment or plastic wrap on the counter, spoon the butter mixture onto it in a line about 3 inches long, and roll tightly to form a log about 1 inch in diameter.
- Twist the ends to seal.
- Refrigerate for at least 20 minutes until firm enough to slice.
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Ready when: Butter log is firm and holds its shape when squeezed
Tip: Don't skip chilling; cold butter will melt beautifully over the hot burger without sliding off
Season and form patties
- Divide cold ground beef into 4 equal portions (about 4.25 oz / 120 g each).
- Make a shallow indent in the center of each portion with your thumb.
- In a small bowl, combine kosher salt, black pepper, smoked paprika, and 2 tablespoons of the chopped parsley for the crust.
- Sprinkle this herb mixture evenly over all surfaces of each patty, gently pressing it into the meat.
- Do not overwork the meat; handle it as little as possible to keep the burgers tender.
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Ready when: Patties are roughly 3/4 inch thick with slight center indents and herb crust visible on all sides
Tip: The indent prevents the burger from puffing up and ensures an even thickness; don't compress the patties or they'll be tough
Grill burgersOven 400°F / 205°C
- Place patties on the preheated grill (medium-high heat, about 400°F / 200°C) and cook for 5–6 minutes without moving them, letting the herb crust char slightly and a golden crust form.
- Flip once and cook for another 3–4 minutes for medium (160°F / 71°C internal temperature).
- About 1 minute before the burgers are done, place a slice of sharp cheddar on top of each patty and close the grill lid briefly so the cheese melts.
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Ready when: Burgers reach 160°F (71°C) internal temperature; crust is charred, cheese is melted
Tip: Resist the urge to flip too early; let the first side sit undisturbed so it develops a caramelized crust
Slice butter and top burgers
- Slice the chilled herb corn butter log into 4 equal pats, roughly 1/2 inch thick.
- Remove cooked burgers from the grill and place each on a burger bun.
- Top each burger immediately with one pat of herb butter, allowing it to melt over the hot patty and cheese.
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Ready when: Butter pat is placed on hot burger and begins to melt immediately
Tip: Serve immediately while the butter is melting and the patties are hot; this is when the flavors are best
Garnish and serve
- Sprinkle the remaining 2 tablespoons of finely chopped fresh parsley over each burger as a fresh garnish.
- Serve immediately with your choice of condiments or sides.
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Tip: The fresh parsley adds a bright, herbaceous finish that complements the rich butter and charred crust
Good to know
Tips
- For the most flavorful burgers, buy ground beef the day you plan to cook and ask the butcher to grind it fresh. If buying pre-ground, mix it as little as possible when forming patties.
- Toast the buns lightly on the grill while the burgers rest, about 30 seconds per side. This prevents them from becoming soggy from the melting butter.
- If fresh corn is out of season, sweet corn at the farmer's market or a good grocery store will have the best flavor. Silkier kernels indicate fresher corn.
- Smoked paprika gives the crust a subtle smoky depth; regular paprika works but delivers less flavor. Don't omit the herb crust—it's what makes these burgers distinctive.
Make ahead
The herb corn butter can be made up to 2 days ahead and stored in the refrigerator, tightly wrapped in parchment or plastic. Bring it to the counter 5 minutes before serving so it slices cleanly. The patties can be formed up to 4 hours ahead, covered, and refrigerated until ready to grill.
Storage & reheating
Leftover burgers (without buns) can be refrigerated in an airtight container for up to 3 days. Reheat gently on a low grill or in a 300°F (150°C) oven for 5 minutes. The herb butter keeps refrigerated for up to 1 week or can be frozen, wrapped well, for up to 3 months. Thaw in the refrigerator before slicing.
Substitutions
- fresh corn kernels → 1/2 cup (80 g) corn kernels from canned or frozen corn, thawed and patted very dry. Fresh corn has the best texture, but canned or frozen works if you drain and dry it thoroughly to avoid excess moisture in the butter
- sharp aged cheddar → aged Gruyère, smoked gouda, or Swiss cheese (4 oz / 113 g). Any firm, flavorful melting cheese works; adjust for your taste preference
- fresh thyme leaves → 1/2 teaspoon dried thyme. Use half the amount of dried herb since it's more concentrated than fresh; add to butter before serving
- ground beef (80/20 blend) → ground chuck (80/20) or ground bison. Ground beef 80/20 is ideal for juicy, flavorful burgers; bison is leaner and must not be overcooked past 160°F (71°C) or it becomes dry
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- Meal
- Dinner
- Main ingredient
- Ground BeefCheddar
- Diet
- HalalSugar-Free
- Method
- Grill & BBQ
- Occasion
- Summer BBQ
- Season
- Summer