Missouri

Guber Burger

Don't knock it till you try it! The Missouri Guber Burger tops a juicy beef patty with a generous schmear of creamy peanut butter. Named after "goober" (slang for peanut), this St. Louis specialty has been converting skeptics into believers since the 1940s.

⏱ Total 25min 🍴 Serves 4 ⭐ St. Louis Original 🥜 Peanut Power

Equipment Needed

🍳 Cast Iron Skillet
🍴 Spatula
🥣 Mixing Bowl
🔪 Butter Knife

Instructions

1

Prep the peanut butter: If your peanut butter is very thick, soften it by mixing with 2 tablespoons of soft butter. This makes it easier to spread on the hot patty. Let it sit at room temperature while you prep the burgers.

Tip: Use regular creamy peanut butter, not natural or chunky. The stabilizers help it melt smoothly without separating.
2

Form the patties: Divide the ground beef into 4 equal portions (about 6 oz each). Gently shape into patties about 3/4 inch thick, slightly wider than your buns. Press a dimple in the center to prevent puffing.

3

Season well: Season both sides of each patty generously with salt, pepper, and garlic powder. The assertive flavors stand up to the richness of the peanut butter.

4

Heat the skillet: Heat a cast iron skillet over medium-high heat until very hot, about 3-4 minutes. No oil needed - the beef fat will render.

5

Cook the patties: Place patties on the hot skillet and cook without moving for 3-4 minutes until a dark crust forms. Flip and cook another 3-4 minutes for medium doneness.

Tip: Don't press the patties! You'll squeeze out all the juicy goodness that complements the peanut butter.
6

Add the peanut butter: In the last minute of cooking, dollop 2 tablespoons of peanut butter onto each patty. Let it get warm and slightly melty from the residual heat.

7

Toast the buns: While patties rest, split the buns and toast them on the skillet in the beef drippings until golden brown, about 1 minute.

8

Assemble: Place the peanut butter-topped patty on the bottom bun. Add pickles and raw onion. Add mustard to the top bun if using. Bacon is a popular addition for extra richness.

9

Serve immediately: The peanut butter should be warm and slightly gooey, mixing with the beef juices. Serve with fries and prepare for the "weird but delicious" reactions from first-timers.

💡 Pro Tips & Variations

  • The science of it: Peanut butter's fat and umami compounds actually complement beef perfectly. It's the same principle behind Indonesian satay with peanut sauce.
  • Visit the original: Wheel Inn in Sedalia, Missouri claims to have invented the Guber Burger. Worth a pilgrimage!
  • Add bacon: The salty, smoky bacon with peanut butter creates an incredible flavor combination. Highly recommended upgrade.
  • Pickle is essential: The tangy crunch of pickles cuts through the richness. Don't skip this traditional topping.
  • Try it with jalapeños: Spicy peanut butter burgers are a thing - the heat works surprisingly well with the nutty sweetness.
  • Elvis variation: Add banana slices and bacon for the "Elvis Guber" - inspired by The King's famous sandwich preferences.
← Back to Missouri Browse All Burgers →