Grilled Burgers with Kinder’s Buttery Burger Blend
Grilled Burgers with Kinder’s Buttery Burger Blend
Burger seasoning that only hits the outside of a patty isn’t doing its job. Kinder’s Buttery Burger Blend goes directly into the ground beef before you form a single patty, so the buttery, savory, garlic-forward seasoning runs through every bite, not just the crust.
The weeknight burger standard in our weeknight dinner recipes set.
Start with 80/20 ground beef. The fat content isn’t negotiable, it’s what holds the patty together on the grates, produces the sear, and delivers the juicy center. Kinder’s Buttery Burger Blend works with that fat from the inside out.
Mix gently. Overwork the meat and you’re building a dense, rubbery patty before it ever hits the grill. Divide into four portions, press each one to ¾ inch thick, and use your thumb to make a slight indent in the center, that keeps the patty flat as the meat contracts on the heat. Then refrigerate for 20 minutes. Cold fat holds the shape; skipping the chill step is the most common reason backyard burgers break apart on the grates.
Grill at medium-high, around 400°F. Four to five minutes, don’t move them. Flip once. Add American cheese in the last minute and close the lid. American cheese has emulsifying salts that melt evenly and cleanly across a hot patty in a way aged cheddar doesn’t. Toast the bun cut-side down for a minute. Assemble and serve immediately.
This is four burgers in about 40 minutes, 10 to prep, 20 to chill, 10 to grill. Classic toppings: lettuce, tomato, red onion, pickles, your condiment of choice.
Flavor First.
Grilled Burgers with Buttery Burger Blend
Ingredients
Equipment
Method
- In a large bowl, gently mix ground beef with Kinder’s Buttery Burger Blend. Handle as little as possible for tender patties.
- Divide into 4 equal portions and form into patties about ¾ inch thick. Make a slight indent in the center of each with your thumb.
- Refrigerate patties for 20 minutes to firm up.
- Preheat grill to medium-high (400°F). Oil grates well.
- Place patties on grill and cook 4–5 minutes without moving.
- Flip carefully and cook another 4–5 minutes for medium doneness (160°F internal temperature).
- Add cheese during the last minute and close lid to melt.
- Toast buns on the grill cut-side down for 1 minute. Assemble with lettuce, tomato, patty with cheese, onion, pickles, and condiments. Serve immediately.
Nutrition
Notes
- Mix once, stop — Fold the Kinder’s Buttery Burger Blend into the beef just until it’s incorporated. Ten seconds of overworking starts building dense, tight patties you can’t undo on the grill.
- The thumb indent isn’t decorative — Press a shallow indent into the center of each raw patty. As the meat contracts on the grill, it keeps the patty flat instead of turning it into a dome.
- Never press down — Don’t push the spatula into the patty while it’s cooking. You’re squeezing out the fat and juice you just spent money on.
- Chill before you grill — Twenty minutes in the fridge firms up the fat and keeps patties from breaking apart when they hit the hot grates. Cold patties, clean flip.
- Let the cheese melt with the lid closed — One minute of trapped heat is all American cheese needs. You’ll see it go from slice to full coverage fast.
- Cheese variations — Pepper jack adds heat. Smoked cheddar adds depth. Both hold up with the buttery blend base without fighting it.
- Seasoned fries or onion rings are the natural pairing — the salt and crunch cut through the buttery richness of the patty without competing with it. For a full backyard spread, add a cold pasta salad or potato salad and let the burgers be the main event.
- For a cookout with a crowd, stage the toppings separately and let people build their own. Lettuce, tomato, sliced red onion, pickles, and a few condiment options — that setup handles itself while you stay at the grill.
- The burger holds up without sides too. A toasted bun and a well-built patty is a complete plate.
- Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat — 3 minutes per side, covered — to keep the crust intact without drying out the center. Skip the microwave; it steams the texture out of the beef.
- Build fresh with toppings every time. Assembled burgers don’t hold overnight — the bun goes soft and the toppings break down. Store the patties separately if you’re prepping ahead.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What’s in Kinder’s Buttery Burger Blend?
It’s a proprietary seasoning blend with a garlic, onion, and buttery finish. If you don’t have it, the substitute in the ingredient list, garlic powder, onion powder, butter powder, salt, and black pepper, gets close, but the blend has more depth and balance than a DIY mix.
How do I keep burgers from falling apart on the grill?
Three things: 80/20 ground beef (not lean), 20 minutes of chill time after forming the patties, and clean oiled grates. Don’t overwork the meat when mixing in the seasoning, and don’t skip the chill, that’s where most backyard burgers fall apart.
Is American cheese really the right call here?
For a classic cheeseburger, yes. American cheese has emulsifying salts that make it melt evenly across a hot patty, aged cheddar or Swiss doesn’t behave the same way. If you want a different cheese, smoked cheddar and pepper jack both work with the buttery blend base without fighting it.
Can I cook these on a cast iron skillet instead of a grill?
Yes. Get the skillet ripping hot, add a neutral oil, and cook the same way, 4–5 minutes per side without moving. You’ll get a harder sear and less smokiness, but the Kinder’s seasoning still comes through.
What internal temperature should the patties reach?
160°F for fully cooked ground beef. Pull them at 155°F and let carryover heat finish the job, especially useful when you’re closing the lid for the cheese melt, which adds a bit of residual heat.
Can I make the patties ahead of time?
Yes. Form and wrap each patty individually, then refrigerate for up to 24 hours before grilling. The extra chill time actually helps, they’ll be firmer and hold together better straight from the fridge.
More like this: Burger & Slider Recipes · Grilling Recipes · Summer Grilling Recipes · Kinder’s Recipes
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