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  2. Classic Compound Butter

Classic Compound Butter

Compound butter is an easy way to bring a punch of flavor to your favorite steak, burger, or roast.

Cook Mode

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups lightly packed fresh parsley leaves
  • 8 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Cooking:

  1. Place all ingredients in food processor. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
    2. Cook's Tip:

    To mold butter into shapes, pack prepared butter into molds prior to refrigeration.

    Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.

Recipe Variations:
  1. Blue Cheese Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces crumbled blue cheese and omitting parsley.

    Chevré-Mint Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces goat cheese, substituting 1 tablespoon finely chopped fresh mint leaves for parsley.

    Coconut Cilantro-Lime Butter: Prepare recipe as above, substituting 1 cup chilled coconut oil for 1 cup butter, 1 tablespoon finely chopped cilantro leaves for parsley and adding 1 teaspoon freshly grated lime peel (about 1 lime).

    Creamy Onion-Chive Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup onion-chive cream cheese spread and omitting parsley.

    Queso Blanco-Chipotle Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup crumbled queso blanco, omitting parsley and adding 2 tablespoons minced chipotle in adobo sauce.

    Sour Cream Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/4 cup sour cream, substituting 1 tablespoon dried tarragon for parsley and adding 1 tablespoon freshly grated lemon peel (about 1 lemon).
    Sundried Tomato Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup prepared sundried tomato spread and omitting parsley.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!