Fred Savage: Always a Wonder!
September 21, 2020
Live to Eat is back with another new episode! This week, I chatted with cherished celebrity, Fred Savage.
Fred Savage is the guy you want at every party. This photo was taken earlier this summer, the day when he grilled those epic butter burgers for our families. Decked in his favorite Russ & Daughters baseball cap and adored for his joie de vivre, Fred is always up for adventure—especially a food adventure, or just any kind of celebration centered around food, of course. I loved chatting with him on the pod this week, and I’m sure you’ll enjoy listening too because Fred’s zest for life is contagious.
Fred Savage became a star at six-years-old, and he hasn’t turned back since. From the famed sitcom, the Wonder Years, to The Grinder, and Friends from College, Fred has captivated fans with his humorous and charming personality. Director of smash shows like Modern Family and It’s Always Sunny in Philadelphia, Fred continues to wow the world with his talent—on and off the camera. Fred’s ravenous outlook on life is aptly matched by his own appetite. Whether fine dining or hitting up his favorite taco stand, Fred believes there’s always an occasion worth celebrating with a great meal, and I couldn’t agree more!
- Tune in to find out:
- :: Fred’s top tip when ordering at a new restaurant
- :: The secret to grilling a killer burger
- :: Where to find terrific tacos in LA
- :: The inside scoop on Fred’s upcoming Wonder Years-revival project
Craving a butter burger now? Try this recipe inspired by the Kitchn; it’s juicy and buttery, and I know you’re going to love it!
The Best Butter Burgers
Makes 8 burgers
Ingredients
- 2 sticks (8 ounces) cold unsalted butter
- 3 pounds ribeye, ground by the butcher
- 1 tbsp kosher salt
Grate the butter. Using the large holes of a box grater, grate the cold butter into large, thin pieces. (Use the wrapper from the butter to catch the butter shards and make moving them easier.)
Form the patties. Place the ground beef in a large bowl and sprinkle the butter on top. Using your hands, quickly and gently fold the butter into the ribeye. Shape the burgers into 8 (6-ounce) patties about 4 inches in diameter and ¾-inch thick.
Season the patties. Place the patties on a rimmed baking sheet and season both sides with salt. Be generous, but you might not use all the salt called for. Set aside while you prepare the grill.
Prepare the grill for medium-high heat. Heat an outdoor grill to direct, medium-high heat. Scrape the grill grates clean if needed.
Grill for 4 minutes each side. Place the patties on the grill in a single layer. Grill the burgers for 4 minutes—expect a few flare-ups as the butter melts. Using a thin metal spatula, flip the burgers and grill until the burgers are browned and crisp on the outside, about 4 minutes more.
If you make these butter burgers, tag me @candacenelson for a chance to be featured on my stories!