A compound butter with habanero, cilantro, lime, and garlic mixed in. It tastes amazing on a burger.
- 1 Stick Unsalted Butter (room temp)
- 2 Habaneros
- 1/2 Clove Garlic
- 1 Lime
- 1 Tablespoon Chopped Cilantro
- Remove the seeds and stems from the habaneros. Mince the habaneros and the garlic. Take 2 tablespoons of the butter and melt in a skillet on medium-low. Add the habaneros and cook 3 minutes. Salt. Add the garlic and cook 2 more minutes. Remove from heat and allow to cool. Mix this mixture with the rest of the room temp butter. Squeeze in the lime and mix in the cilantro. Put this mixture on to a peice of plastic wrap and roll it up into a tube. Twist the ends. Put it into the freezer for about 15 minutes, then move to the fridge. Let cool for a few hours.
- This was great on these burgers. There was also a slaw of cabbage, cucumbers, and scallions, that was dressed with some vinegar, sriracha, and soy sauce.
This butter came out so good. It is nice and salty and spicy, and has a really good freshness from the cilantro. I was craving a burger this weekend and I wanted something fun and different to give the burgers a unique twist, and making a compound butter came to mind. It was a much different way of getting these flavors infused into the burger than what I normally do, and I really enjoyed it!
First melt a little of the butter. Add in the habanero and then a little garlic and let it cook a few minutes.
Let the habanero, garlic, and melted butter cool a little, and then mix it into some room temp butter.
Add a squeeze of lime and a little chopped cilantro.
Roll it up in plastic wrap and put it into the fridge for a few hours.
Once its firm it is ready to use.
Toast the burger buns and spread a bunch of the butter onto them.
Cook the burgers to medium.
And top them with a cabbage, cucumber, and green onion slaw.
The butter has a kick but nothing crazy, because the dairy really cuts the heat of the peppers.
I’m gonna try this stuff on some popcorn this week.