Updated
These butter burgers are amazingly delicious and just so happen to be my favorite burger recipe! A butter-soaked burger is not for the health-conscious, but it is for anyone who enjoys really good food! It should be no surprise that a state known for its dairy products (Wisconsin, represent!) would pile them onto a burger. This Wisconsin butter burger recipe had me drooling before I even bit into the juicy, cheesy, buttery goodness!
5-Star Review
“I love this recipe so much. Took it a step further and fried the buns in the same pan for an ever more buttery treat. Great recipe!” -Tanya MacInnis
I’m going to start off by saying a few obvious things: butter burgers are made with lots and lots of butter; they are incredibly flavorful and delicious; and they are not healthy. This recipe is everything I dream of when I’m on a diet, and it’s well worth the indulgence. It is made up of a pan-seared buttery burger patty, a slice of cheese, onions cooked in butter, and a soft bun covered in butter. It’s true to its name with all the butter!
Tips for Success
- Be sure to cook the onions in butter and water and then brown them.
- Don’t skimp on buttering the bun tops. Yes, TWO tablespoons per bun top to be considered Wisconsin Butter Burgers.
- Be sure to cook the patties a full 3 minutes before flipping them. These burgers need a good sear to get the flavorful dark brown crust.
Butter Burger Recipe
Ingredients
- 12 tablespoons salted butter softened and divided (1¼ sticks)
- 1 medium sweet onion chopped
- 1 tablespoon water
- ¾ teaspoon kosher salt divided
- 1 pound 90% lean ground beef
- ¾ teaspoon ground black pepper
- 4 homemade burger buns toasted
- 4 slices American cheese
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the chopped onion, water, and ¼ teaspoon of salt. Cover and cook, until tender, about 5 minutes.12 tablespoons salted butter, 1 medium sweet onion, 1 tablespoon water, ¾ teaspoon kosher salt
- Reduce the heat to medium-low and remove the lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer the onions to a plate, and divide into 4 equal portions; set aside until ready to use.
- Divide beef into 4 equal-sized portions and gently shape each into a 4½x½-inch patty. Sprinkle both sides of the patties with salt and pepper. Refrigerate the patties for 15-30 minutes.1 pound 90% lean ground beef, ¾ teaspoon ground black pepper
- Spread each bun top with 2 tablespoons of butter; set aside.4 homemade burger buns
- Heat 1-2 tablespoons butter in the same skillet used for the onions until it begins to smoke. Use a spatula to transfer the patties to the skillet and cook for 3 minutes (without moving them).
- Flip the patties and cook for 1 more minute. Place 1 cheese slice over each patty and continue to cook until the cheese is melted, about 20-30 seconds more.4 slices American cheese
- Transfer patties to the bun bottoms and place ¼ of the sautéed onions on each patty. Top each with the buttered bun tops and serve immediately.
Becky’s Tips
- I like to use high-quality European-style butter for the richest flavor.
- Lean ground beef is the best for this recipe since we’re adding extra fat.
- Toast your buns for an extra crunch.
- American cheese has a mild and buttery flavor that beautifully complements these burgers, but any kind of melting cheese will work here.
- Add all your favorite burger toppings to finish these burgers off right.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Butter Burger Step by Step
Cook the Onions: In a large skillet, melt 2 tablespoons of salted butter over medium heat. Add the 1 chopped sweet onion, 1 tablespoon of water, and ¼ teaspoon of salt. Cover and cook until tender, about 5 minutes.
Divide the Onions: Reduce the heat to medium-low and remove the lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer the onions to a plate, and divide into 4 equal portions; set aside until ready to use.
Portion the Patties: Divide 1 pound of 90% lean ground beef into 4 equal-sized portions and gently shape each into a 4½x½-inch patty. Sprinkle both sides of the patties with ½ teaspoon of salt and ¾ teaspoon of black pepper. Refrigerate the patties for 15-30 minutes.
Butter the Buns: Spread 4 hamburger bun tops with 2 tablespoons of butter; set aside.
Cook the Burgers: Heat 1-2 tablespoons butter in the same skillet used for the onions until it begins to smoke. Use a spatula to transfer the patties to the skillet and cook for 3 minutes (without moving them).
Melt the Cheese: Flip the patties and cook for 1 more minute. Place 1 American cheese slice over each patty and continue to cook until the cheese is melted, about 20-30 seconds more.
Assemble the Burgers: Transfer patties to the bun bottoms and place ¼ of the sautéed onions on each patty. Top each with the buttered bun tops and serve immediately.
How to Store
These butter burgers are best enjoyed as soon as they are made but will keep for up to 4 days in the refrigerator. I recommend keeping the components in separate airtight containers and assembling them before serving to avoid soggy burgers. I like to reheat the patties on the stovetop.
Serving Suggestions
I have so many favorite side dishes that are absolutely delicious with these butter burgers. Of course, french fries are the classic choice, but I also love fried pickles! Be sure to try serve it with my burger sauce and fry sauce to cut all that buttery goodness with a bit of tang!
So the bun is just buttered and not toasted
Yes. You can toast if you like, though!
Seems like you stole this recipe from America’s Test Kitchen/Cook’s Country without giving credit. The measurements and steps are nearly identical, but you increased the butter by 1tbsp and the oil by .5tsp…
We’re sorry to hear you feel that way. This recipe was developed independently; however, there are only so many ways to make a butter burger!
What a classy response to such a rude assumption.
Seems like you like to go around picking at people to make yourself feel like you matter…
You don’t.
Actually America’s Test Kitchen is the one who “stole” the recipe from Solly’s Grill in Milwaukee. Chef Ashley even admits it.
Fixing then right now. Do we not put buttered bun on griddle?
You can if you’d like to!
I hated cooking hamburgers before learning this method! Thank you I’m now a master hamburgeral
We had them for dinner last night, So good that my teenage kid wants them for lunch again today
I am on a low-carb diet and plan to try this recipe as soon as possible the fat and butter and not really concerned, the carbs in the bun are for me. I plan to use a two low-carb chaffles for the bun and the little pockets in the chaffle will be good to spread the extra butter. I can’t wait!
Thanks for sharing, Florence!
I love this recipe so much. Took it a step further and fried the buns in the same pan for an ever more buttery treat. Great recipe!
What a great addition!
Very good burger EXCEPT 2 tbsp. per bun top is just too much.
Modify to your liking!
Split it between the top and the bottom and toast 👍🏼
I now make these every Friday night for dinner!
Sounds like a delicious tradition!
Actually, good butter is healthy. It’s the fake processed oils that are horribly unhealthy!
Finally someone gets it