Peanut Butter Burger

We all know about peanut butter and jelly, but have you ever heard of a peanut butter burger?

It may not make sense at first, but once you take your first bite, you’ll be hooked.

Are you bored with your regular cheeseburger? Make things more fun, flavorful, and exciting with this peanut butter burger!

Peanut Butter Burger

Why put peanut butter in a burger, you ask? Because it gives it a wonderfully sweet, creamy, and nutty flavor, that’s why! 

You have to try it at least once. Trust me on this one.

This juicy hamburger is topped with melted cheese, bacon, and yes – peanut butter.

What a wonderful explosion of flavors!

Adding more seasonings to a good-quality beef will only overpower its umami-packed flavor.

It’s sweet, salty, savory, smoky, creamy, and nutty, all at the same time. It’s so addictive, it shouldn’t even be legal.

Ingredients

The ingredients list for this amazing burger is short and sweet. Here’s everything you need to whip up this tasty weeknight meal in a flash. 

• Ground beef. It’s not a burger party without the patty! Use 80-20 ground beef for a wonderful balance of flavors.

• Salt and pepper. They’re all you’ll need to season the patties.

• Creamy peanut butter. The secret ingredient that makes these burgers extra special. Any brand works, but do get the creamy kind, so it spreads easily.

• Sharp cheddar. The most classic burger topping there is.

• Maple-flavored bacon. While you can use regular bacon, maple-flavored bacon is best. It brings a touch of smoky sweetness to your burger. 

• Burger buns. Use any type of bun or bread. Totally your call.

Tips for the Best Burger

Check out these easy tips and tricks for the perfect mouth-watering burger. 

• Make it ultra-moist. Want to make your burger extra moist? Slather some mayo on the bottom bun. Okay, I know mayo and peanut butter sound like a weird combo, but it works!

• Go bananas. Yep. Go ahead, and top that patty with a few banana slices. These ideas are getting stranger and stranger, but trust me, they all work like magic.

• Season after shaping. Too much mixing will cause its juices to leak out, giving you dry burgers. That’s why it’s much better to season it once it’s been shaped into patties, not prior.

• Use a meat thermometer. For safety, use a meat thermometer to test for doneness. It should read at least 140 degrees Fahrenheit.

• Make full-size patties. Shape the patties at least an inch bigger than the buns because they’ll shrink as they cook. This way, they’ll cover every inch of the bun. 

• Prevent swelling. Make an indentation in the center for perfectly shaped patties that don’t swell in the middle. This will create a perfectly flat burger. 

• Let them rest. Once the patties are on the grill, leave them be! Do not be tempted to press down with a spatula to cook them faster. This will only cause the juices to ooze out. 

The Best Beef for Burgers

The best cut of beef for burgers is ground chuck, followed by cross rib roast and sirloin roast.

The more important thing to keep in mind is the meat-to-fat ratio, which should be 80% to 20%.

That said, you’ll want to pick meat with a nice marbling or has enough fat on the outside. You can also add 30% to 50% beef brisket for flavor. 

Also, if you’re really serious about your burgers, I suggest you grind your own beef. It’s extra work, but it yields significantly better patties. 

The thing about ground beef from the supermarket is you have no idea what cut of beef goes in there.

More often than not, it’s not that flavorful and can be very spongy. So that’s why making your own is the trick for amazing burgers.

The Best Buns to Use

There’s absolutely nothing wrong with classic or sesame seed buns, but if you want more excitement to your burger experience, give any of these a try:

• Potato buns. They’re ridiculously soft yet sturdy enough to handle a patty. It’s full of flavor, too.

• English muffins. An odd choice, but it’s perfect if you’re having your burger for breakfast.

• Pub-style buns. They’re tall, and tender, and will make gourmet-looking burgers.

• Brioche buns. A sweet contrast to the savory patty. They have an amazing texture, too!

• Wheat buns. A healthier option for Weight Watchers.

• Pretzel buns.  They’re dense and can hold the patty, sauces, and condiments well without turning soggy.