Butter Burgers Recipe will KNOCK YOUR SOCKS OFF!! (2024)

FAQs

What does putting butter on a burger do? ›

Did you know adding butter to your burger patties makes tender, juicier burgers? To make the classic butter burger, you must mix your ground beef with grated frozen butter before grilling or cooking. Don't forget to butter your hamburger buns and toast for extra flavor and crispiness.

What a lot of folks don't know is why it's called a ButterBurger. We call our ButterBurgers “ButterBurgers,” not because they've been cooked, marinated, dunked, fried or drizzled with butter but because we lightly butter the crown of the bun for an extra touch of goodness.

One of the lesser-known regional delicacies to come out of Wisconsin is the Butter Burger. Solly's Grille, a diner north of Milwaukee that was founded in 1936, claims to be the originator of this style, in which butter is placed directly on the beef patty.

The fat content from the ground chuck should prevent them from sticking, but the butter adds FLAVOR and a perfect exterior crust. Cover your burgers with a lid once you've added them to the pan.

A little bit of pressure seals the beef, keeping moisture in and giving your burger that signature steak taste. Not only does it add flavor and more texture to every bite, it's what makes a ButterBurger a ButterBurger. Your food doesn't touch the grill until after you order.

Butter burgers are hamburgers topped with butter, either directly on the patty, or on the bun. Likely invented in Wisconsin, they remain popular in some northern parts of the midwestern United States, and are the principal item of Wisconsin-based fast food restaurant Culver's.

Since 1936, the venerable Solly's Grille in Milwaukee has been the prized purveyor of the butter burger, which is one-third-pound sirloin patty topped with what seems like a more or less equal amount of sweet and creamy Wisconsin butter.

Rob Wickner - Principal Owner - Butter's Burgers LLC | LinkedIn.

Culver's co-founders Craig and Lea Culver, and Craig's parents George and Ruth Culver built their restaurant business by following this principle. But there is a story to tell on how this all came to be, one that starts on the banks of the Wisconsin River in a southern Wisconsin town called Sauk City.

Let your burgers chill before cooking

Give them at least 30 minutes in the refrigerator to chill, but a few hours or an overnight rest is ideal. Then you can brown them well and still get a juicy pink center. If your burgers are less than 3/4-inch thick, consider freezing them for 30 minutes before cooking.

Should burgers be cold before cooking? ›

You want your burger patties to be chilled when they hit the pan. Cold fat gets clingy, which helps a burger patty keep its shape throughout cooking.

The primary allure of adding butter to steak is the unparalleled flavor it introduces. Butter has a rich, creamy taste that, when melted over the hot surface of a perfectly cooked steak, creates a symphony of flavors.

Fat cuts through acidity. Acid has a similar effect to salt in how it brings out the flavor of food. Butter can help balance the acidity allowing to to add more acid. This can add more flavor from the acid, as well as more of the effects of the acid without the dish being to acidic/sour.

Start with a good blend: Burgers need fat in order to taste good. We like to mix our base meat with pure pork fat to make an 80/20 blend. Another popular blend is achieved by mixing in bacon. You could also simply start with a nice, fatty (not sinew-y) piece of meat.

For grilled burgers, we recommend an 80/20 blend (80% lean meat and 20% fat). You can use higher-fat blends (like 70/30) for an extra-juicy burger, but take care when flipping the burger; high-fat patties can fall apart on the grill.