Wisconsin Butter Burgers
By Ashley MoorePublished on August 10, 2015
Time
50 minutes
Yield
Serves 4
Ingredients
Before You Begin
Our favorite domestic salted butter is Kate’s Homemade. It's unnecessary to temp the burgers because they will reach a food-safe temperature if cooked according to the recipe instructions. (But for more information on food safety, check out this guide.)
Instructions
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion, water, and 1/4 teaspoon salt and cook, covered, until tender, about 5 minutes. Remove lid and continue to cook until translucent and just beginning to brown, about 3 minutes. Cover and keep warm.
- Transfer beef to rimmed baking sheet and separate into 4 equal mounds. Gently shape each mound into 4 1/2-inch-wide by 1/2-inch-thick patty. Combine 3/4 teaspoon salt and 3/4 teaspoon pepper in bowl and sprinkle both sides of patties with mixture. Refrigerate until ready to cook, up to 30 minutes.
- Spread 2 tablespoons butter onto each bun top; set aside. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet and cook without moving them for 3 minutes. Flip patties and cook for 1 minute. Top each burger with 1 slice of American cheese and continue to cook until cheese is melted, about 30 seconds longer.
- Transfer burgers to bun bottoms. Divide onion mixture among burgers and cover with buttered bun tops. Serve immediately.
Time
50 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
After a visit to Milwaukee, we knew we wanted to recreate one of the best things we tasted at a little suburban restaurant named Solly’s Grille: butter burgers. We wanted the crisp exterior we remembered from the restaurant, so we cooked the thin burger patties in a hot skillet without moving them for 3 minutes. We flipped them over to briefly cook the second side for an additional minute and then topped the burgers with American cheese. A slab of salted butter on the bun and a topping of some (even more) buttery stewed onions placed on our crispy burger—what could be better than that?
Before You Begin
Our favorite domestic salted butter is Kate’s Homemade. It's unnecessary to temp the burgers because they will reach a food-safe temperature if cooked according to the recipe instructions. (But for more information on food safety, check out this guide.)
Instructions
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion, water, and 1/4 teaspoon salt and cook, covered, until tender, about 5 minutes. Remove lid and continue to cook until translucent and just beginning to brown, about 3 minutes. Cover and keep warm.
- Transfer beef to rimmed baking sheet and separate into 4 equal mounds. Gently shape each mound into 4 1/2-inch-wide by 1/2-inch-thick patty. Combine 3/4 teaspoon salt and 3/4 teaspoon pepper in bowl and sprinkle both sides of patties with mixture. Refrigerate until ready to cook, up to 30 minutes.
- Spread 2 tablespoons butter onto each bun top; set aside. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet and cook without moving them for 3 minutes. Flip patties and cook for 1 minute. Top each burger with 1 slice of American cheese and continue to cook until cheese is melted, about 30 seconds longer.
- Transfer burgers to bun bottoms. Divide onion mixture among burgers and cover with buttered bun tops. Serve immediately.
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