Wisconsin Butter Burger

The butter burger is Southeastern Wisconsin's greatest contribution to American burger culture, made famous by Solly's Grille in Milwaukee and Culver's, which took the concept statewide and then national. The defining move is a cold pat of real Wisconsin butter placed on the patty as it finishes cooking, melting down into the bun and meat to create a richness that beef fat alone cannot achieve. Simple, honest, and unapologetically indulgent.

Serves: 4

Ingredients

Burgers:

• 680g (1½ lbs) freshly ground beef, 80/20 fat ratio (have your butcher grind it fresh if possible)
• 1 tsp fine salt
• ½ tsp black pepper
• 4 tbsp (60g) cold unsalted Wisconsin-style butter, divided into 4 pats
• 2 tbsp (30ml) neutral oil or clarified butter for the griddle

Buns and toppings:

• 4 soft white hamburger buns (brioche-style or a classic Martin's-style potato roll)
• 30g (2 tbsp) softened butter, for toasting buns
• 4 slices Wisconsin American or mild cheddar cheese
• Yellow or brown mustard
• White onion, thinly sliced
• Dill pickle chips
• Tomato slices (optional)
• Iceberg lettuce (optional)

Instructions

1. Divide ground beef into 4 equal portions (about 170g / 6 oz each). Handle as little as possible — gently form into balls, then press flat into patties about 10cm (4 inches) across and roughly 2cm (¾ inch) thick. Do not pack tightly. Season both sides with salt and pepper just before cooking.
2. Heat a cast iron griddle or heavy skillet over medium-high heat. Add oil and swirl to coat. The surface should be very hot — a drop of water should dance and evaporate immediately.
3. Add patties and cook undisturbed 3-4 minutes until a deep, brown crust forms. Flip once. After flipping, immediately place a pat of cold butter directly on top of each patty.
4. If adding cheese, lay a slice on each patty after the butter goes on. Cook another 2-3 minutes for medium (internal temperature 71°C / 160°F for fully cooked) — the butter will melt and run down the sides.
5. Meanwhile, butter the cut sides of the buns with softened butter and toast on the griddle until golden, about 1-2 minutes.
6. Assemble immediately: place patty on the bun bottom, add mustard, onion, pickles, and any other toppings. Serve immediately — the butter cooling is part of the experience.

Cook's Notes: The cold butter pat is key — it must go on during the last 2-3 minutes so it melts into and around the patty rather than burning. Use real Wisconsin dairy butter, full-fat. Resist the temptation to press down on the patty while cooking — you're pushing out the juice. Solly's uses a fried onion on top; for that version, fry thin-sliced onion rings in butter alongside the burgers.