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Recipe

Herb Butter Crave Burger Recipe

Ultra-juicy burgers with a herby butter finish, crispy edges, and a tangy sauce that tastes like you paid restaurant prices on purpose.

Author By Matt Campbell
4.9
A close-up photograph of two herb-butter crave burgers with melted cheese on toasted brioche buns, glossy herb butter on the patties, and a small bowl of tangy burger sauce on a wooden board
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Some burgers are just burgers. These are the ones you think about later while you are cleaning the kitchen and somehow end up back at the stove, toasting one more bun.

This Herb Butter Crave Burger is all about big payoff with normal grocery store ingredients. We are talking crisp edges, a buttery herb finish that smells like a steakhouse, and a bright, tangy sauce that cuts through the richness so every bite stays exciting. It is indulgent, yes, but not fussy.

A real photograph of a cast iron skillet on a stovetop with two burger patties sizzling, browned edges visible, and a spoon basting melted herb butter over the top

Also, the word crave is doing a lot of work here, because the why is simple: a smart fat blend, umami boosters, and a quick herb butter moment that makes the whole thing taste louder, in the best way.

Why It Works

  • Juicy, tender patties thanks to an 80/20 beef blend, gentle handling, and salting the exterior (not the inside). No hockey pucks here.
  • Crisp, browned crust from a hot skillet and a single press to maximize surface contact without turning the burger into a thin diner patty.
  • Herb butter finish that melts into the burger at the end, adding luxury without extra steps, and without burning the garlic.
  • A tangy can’t-stop sauce with pickles and Dijon to balance the richness and keep each bite bright.
  • Reliable results on a weeknight because the method is simple and the timing is flexible for thicker patties. Use a thermometer if you can and cook to temp when in doubt.

Pairs Well With

  • Garlic parmesan oven fries

  • Simple arugula salad with lemon vinaigrette

  • Crispy dill pickle chips

  • Roasted broccoli with chili flakes and lemon

Storage Tips

Best move: store patties and sauce separately so nothing gets soggy.

Fridge

  • Cooked patties: Cool completely, then store airtight for up to 3 days.
  • Herb butter: Keep in a small container for up to 5 days. (It is also incredible on eggs and toast.)
  • Sauce: Airtight for up to 5 days.

Freezer

  • Cooked patties: Wrap individually, then freeze up to 2 months.
  • Raw patties: Form, parchment between, freeze up to 2 months. Thaw overnight in the fridge.

Reheating

  • Skillet (best crust): Medium heat with a splash of water, cover 2 to 3 minutes, then uncover to re-crisp.
  • Microwave (fast): 30 to 60 seconds, then finish in a hot pan if you want the edges back.

Pro tip: Toast buns fresh. A revived patty on a sad bun is a tragedy we can prevent.

Common Questions

Why are these called “crave burgers”?

Because they are aggressively craveable. The combo of browned beef, tangy sauce, and herb butter hits salty, rich, and bright all at once. Same vibe, better name.

Can I grill these instead of using a skillet?

Yes. Grill over medium-high heat and keep the patties a bit thicker since you will lose some of the skillet crust. Add the herb butter at the end and close the lid to melt the cheese.

What herbs work best?

Parsley and chives are the most crowd-pleasing. Dill makes it more pickle-forward. Rosemary and thyme are amazing but strong, so keep them light.

How do I keep burgers from drying out?

Use 80/20 beef, handle it gently, and pull them when they are done. Also, do not press them repeatedly while cooking. One quick press at the beginning is enough.

Can I make them without Worcestershire or soy sauce?

You can. Those are your easy umami boosters, but the burgers will still be great. Add an extra pinch of salt on the outside and a little extra Dijon in the sauce to keep things lively.

What cheese is best here?

American melts the smoothest. Sharp cheddar brings more bite. Swiss is great if you want steakhouse vibes with the herb butter.

What internal temp should I cook them to?

For doneness, many cooks aim around 135°F for medium-rare and 145°F for medium, then rest briefly. For food safety, the USDA recommends 160°F for ground beef. Use the guidance that fits your comfort level and local recommendations.

I started making versions of this burger when I realized my treat-yourself meal was always the same thing: a really good burger, a bright sauce, and some kind of herby butter situation that made the whole table go quiet for a second.

This recipe is my home-kitchen translation. It is relaxed, a little chaotic, and designed for those nights when you want something that tastes fancy without committing to a whole project. Also, if you are the type who insists on just one bite while assembling burgers, I respect you. I am you.