Wisconsin Butter Burger Recipe

Burgers with butter on top, either on the patties or the bread, are known as butter burgers. They were most likely created in Wisconsin, are still widely consumed throughout the Midwest, and serve as the major offering of the Culvers fast-food chain in that state. These days, butter burgers are a common menu item in restaurants throughout Wisconsin.

History

At the Seymour fair around 1885, Charlie Nagreen offered butter-fried hamburgers, thereby creating the butter burger. Solly’s Grille & Krolls made the butter burger well-known in 1936. While the burger was cooking, a piece of butter was added by both eateries. Established in 1984, Culver’s butter the upper bun rather than the burger itself. Wisconsin butter & American cheese are two ingredients of the “Wisconsin Buttery Steakburger” that Steak ‘n Shake released in 2009. The “Classic Buttery Jack,” a butter burger using melted garlic herb butter on the patties, was released by Jack in the Box in 2015.

Why This Recipe Is Effective

High-quality beef: When making a burger, where the meat is unquestionably the best part of the show, we must use the best beef you can find. That taste must come through clearly! Countryside Organic Beef is a fantastic alternative since it is grown on pasture by a group of family farmers!

Butter: Since this is a “Butter Burger,” it goes without saying that we should use more butter than usual. However, in the spirit of the original Culver’s Butter Burger, you are really not going overboard. All you need is a little more butter just on the bun and in the skillet!

Double: Since we are producing a thinner beef patty, go ahead and do so!

Ingredients

• Organic Beef Butcher’s Blend Ground Beef: 1 Pound
• Kosher Salt: 1 1/2 teaspoon
• Butter (softened): 1 tablespoon
• Hamburger Buns: 4
• Ground Black Pepper: 1 teaspoon
• American Cheese: 4 slices
• Butter (divided): 1 tablespoon
• Lettuce
• Chopped Red Onion
• Burger Sauce OR Ketchup/Mustard
• Fresh Tomato Slices

How to make

• Inside a small bowl, mix the salt, pepper, and beef mince.
• Make each of the four equal-sized balls into thick patties.
• Your thumb should be pressed down in the middle of each patty.
• Heat a large cast-iron pan on medium.
• Add a half-teaspoon of butter and then let it melt.
• Cook two patties in the pan for three to four minutes. If desired, add a bit additional kosher salt and black pepper to the patties’ tops (I usually do).
• In the final two minutes of cooking, sprinkle cheese on top and flip the burger. Cook till the center achieves cooking temperature (135-145 ° F. for medium-rare).
• Take out of skillet and rest for five minutes.
• Repeat with the remaining patties, then add the final 1/2 tablespoon of butter.

Constructing a burger Butter the top and bottom of the bun. One or two cheeseburgers, lettuce, mustard, minced onion, with tomatoes are placed on top of the bottom bun.