Better with Butter.
The butter burger has been a staple of Wisconsin cuisine since 1936, when Solly's Grille in Milwaukee started using butter as a finishing touch for hamburgers. Since then, butter burgers are staples of any diner, drive-through and dive here in America's dairyland.
Years ago, when we made our Better Burger seasoning blend, we knew that butter had to be a main ingredient, along with other classic flavors like sea salt, black pepper, garlic, and red pepper. Our practically famous burger blend was born and it's made thousands of better burgers since then. Not just for patties, this blend is great for anything that needs a helping of butter.
- Baked Potato
- Roasted Veggies
- Egg Bakes
No. 0005 has a fine-textured blend of salt, pepper and other spices that make it so versatile and delicious.
Garlic: Like any good seasoning, this blend contains a base of garlic. Our pungent garlic blend is sourced from California, which produces 90% of commercial garlic grown in the United States. When ground into powder, garlic tastes much sweeter than its raw counterpart.
Black Pepper: A staple in all types of dishes, black peppercorns are the fruits of a flowering vine in the Piperaceae family that have their telltale bite when dried. Used in almost every cuisine, pepper is the most traded spice worldwide. Here, it adds a peppery bite.
Butter: We added natural butter flavoring to add depth, creaminess, and richness.
Red Pepper: Red pepper comes mainly from cayenne peppers and adds a slight heat to enhance this buttery blend.
"Better Burger is the best stuff I ever used on meats even my kids love it when they run out of it there calling me for more...great stuff. -Robert H"
For the juiciest, beefiest patties, form your burgers then season the outsides just minutes before grilling. Mixing a salt-based seasoning into the meat ahead of time can break down the proteins in the meat, making your burgers dense and more sausage-like. We like to use The Backyard on any kind of roasted veggie, but it's also great on grilled and roasted meats.
"BBS the best seasoning! I use BBS on just about everything, beef, pork chicken and even vegetables. I have been using it for over several years and have recommended it to family and friends. -Pat H."
Want to know the secret to making the best burger ever? Make it a smashburger. These thin, diner-style burgers are exactly what the name says: burgers that have been smashed. So how does that make it better than a regular patty? When you press down on a burger on the griddle, it increases the contact of the meat with the heat source, intensifying the flavor and creating a crispy outer crust. The thinner patty makes it ideal for stacking and smothering in cheese.