This uniquely delicious Peanut Butter Burger with juicy slices of bacon, a creamy burger sauce, pickles, and cheese will satisfy all your cravings. I have to say, this is my all-time favorite burger recipe. I first had a PB Burger at the Wagon Wheel Inn in Missouri growing up. It was called the Guberburger, and I can still remember it today! This homemade take might be even better.
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What’s in This Peanut Butter Burger Recipe?
I consider myself to be quite an expert on how to cook burgers. This peanut butter bacon burger is an amped-up take on the famous (and now extinct) Wagon Wheel Inn Guberburger from Sedalia, Missouri, and it’s sure to please your tastebuds. I remember driving through Sedalia as a kid, and my Dad making sure we stopped to get a guberburger. Peanut Butter on a burger?? I couldn’t believe it. But once I took a bite, I was hooked. You have to taste it to believe just how delicious they are.
- Peanut Butter Sauce: This combination of creamy peanut butter, vegetable oil, and crushed red pepper flakes is creamy, nutty, and a little spicy.
- Burger Sauce: This spicy sauce is made from a simple mixture of mayonnaise and sriracha.
- Beef: We love ground chuck seasoned simply with salt and pepper for the most tender and juicy burgers you’ve ever had!
- Cheese: This is where you can get creative. Use your favorite kind of cheese!
- Buns: Use your favorite store-bought buns, or make your own homemade hamburger buns.
- Bacon: You’ll need to cook up some bacon ahead of time so it’s ready to go on these burgers.
- Pickles: We know it sounds weird, but these sweet and tangy pickle slices marry so well with the creamy peanut butter and fatty bacon. Go for bread and butter for a sweeter taste, or dill for more tang.
Notes from the Test Kitchen
I find that creamy peanut butter adds a surprising sweet-and-salty flavor that goes so well with the bacon and juicy beef patties. This combo of toppings satisfies every craving, and will make for a more exciting burger night!
Make a Classic Guber Burger (Peanut Butter Hamburger)
This recipe is a variation on the classic. If you’re looking for that authentic Wheel Inn taste, cook your burgers, then add plain peanut butter (no mix-ins), mayonnaise (again, no mix-ins), and top with lettuce and tomato. I absolutely love that version and often make it for my kids.
How to Store and Reheat
Store leftover burger patties, without peanut butter or other toppings, in a resealable bag, airtight container, or wrapped tightly in aluminum foil. Keep them in the refrigerator for up to 4 days.
For best results, reheat burgers in a non-stick pan on the stovetop until they are fully heated through. Try adding about 3 tablespoons of water to the pan to create steam–this will keep the patties from drying out. Then assemble and add fresh toppings to serve.
How to Freeze
To freeze burger patties, let them cool completely. I recommend wrapping each one separately with aluminum foil, and then placing them all in a freezer-safe, resealable bag. Freeze for 3 months.
Let them fully defrost in the fridge before reheating.
Serving Suggestions
Serve these tasty peanut butter burgers with classic french fries, onion rings, or sweet potato fries. If you have vegetarian friends, swap out the burgers for Thai peanut cauliflower steaks for a similar experience.
Peanut Butter Burger Recipe
Equipment
Ingredients
For the Peanut Butter Sauce
- ½ cup creamy peanut butter
- 1 tablespoon vegetable oil
- ¼ teaspoon crushed red pepper flakes
For the Burger Sauce
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
For the Burgers
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper to taste
- 4 slices cheese
- 4 hamburger buns
- 8 slices cooked bacon
- 8 pickle slices
Instructions
- In a small bowl, combine the peanut butter, oil, and red pepper flakes. Set aside.½ cup creamy peanut butter, 1 tablespoon vegetable oil, ¼ teaspoon crushed red pepper flakes
- In another small bowl, mix the mayonnaise and sriracha. Set aside.¼ cup mayonnaise, 1 tablespoon Sriracha
- Divide the ground chuck into 4 equal portions and shape them into ½-inch patties without overworking the meat. Gently flatten them to maintain their texture.1 pound ground chuck
- Preheat oven to 200°F.
- Heat a grill pan over high heat and lightly oil it.
- Season the burger patties with salt and pepper on one side. Place the seasoned side down into the pan. Press the patties lightly to ensure they make contact with the pan for caramelization.Kosher salt and freshly ground black pepper
- Cook for approximately 2 minutes until the edges turn grey. Season the top side with salt and pepper.
- Flip the burgers and cook for another 2 minutes, until the internal temperature reaches 165°F.
- Transfer the patties to a heat-proof plate and place them in the oven. Turn off the oven. You can add the cheese to the patties in the oven or add it later.4 slices cheese
- Lightly toast the burger buns in the same pan. Remove them and spread the burger sauce on both the top and bottom halves of the buns.4 hamburger buns
- Spread the peanut butter sauce on the bottom halves of the buns.
- Place the burger patties with cheese on top and add bacon and pickles.8 slices cooked bacon, 8 pickle slices
- Drizzle additional peanut butter sauce on top and gently close the sandwiches. Serve with a side of fries or onion rings. Enjoy!
Video
Becky’s Tips
- Don’t season the meat before cooking the burgers. This can cause them to leech their juices too early, leading to tough burgers.
- Shape the patties a bit bigger than the buns because they’ll shrink as they cook.
- Indent the center of the patties with your thumb to prevent swelling.
- Don’t press the burgers as they cook; this will press out all of the juices.
- Use our burger temperature chart to cook your burgers to perfection.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Peanut Butter Burgers Step by Step
Make the peanut butter sauce: In a small bowl, combine 1/2 cup of creamy peanut butter, 1 tablespoon of vegetable oil, and 1/4 teaspoon of red pepper flakes, then set it aside. You can skip the red pepper flakes if you don’t want that bit of heat.
Make the burger sauce: In another small bowl, mix 1/4 cup of mayonnaise with 1 tablespoon of sriracha, then set it aside.
Make the burger patties: Divide 1 pound of ground chuck into 4 equal portions and shape into ½-inch patties, without overworking the meat. Gently flatten them to maintain their texture.
Cook the beef patties: Preheat oven to 200°F, then heat a grill pan over high heat and lightly oil it. Season the burger patties with salt and pepper on one side. Place the seasoned side down into the prepared pan, and press down lightly to ensure they make contact with the pan for caramelization. Cook for about 2 minutes, until the edges turn grey. Season the top side with salt and pepper, then flip the burgers and cook for another 2 minutes, until the internal temperature reaches 165°F. Transfer the patties to a heat-proof plate and place them in the heated oven, then turn off the oven. Add the cheese to the patties now, if making cheeseburgers.
Toast the buns: Lightly toast the burger buns in the same pan.
Assemble the burgers: Spread the burger sauce on both the top and bottom halves of the buns, then spread the peanut butter sauce on the bottom halves of the buns. Next, place the burger patties with cheese on top, and add cooked bacon (I used 2 slices per burger) and pickles.
Add more peanut butter: Drizzle additional peanut butter sauce on top and gently close the sandwiches.
This recipe has an unusual list of ingredients, and I was a bit skeptical in the beginning, but I love peanut butter so just had to try it. Turns out the burgers were delicious, and ones that we’ll definitely be making again!
I have had a Peanut butter Burger at a local restaurant. New chef doesn’t make it.
It was my favourite too. I say don’t knock it until you’ve tried it.
Thanks for the recipe. Will make this for aure.