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.

Adding butter to your pan.

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.

Our ButterBurgers® are made with our special blend of three cuts of beef: sirloin, chuck and plate. All prized cuts, all well-marbled for richness and flavor with no fillers to get in the way. When it comes to beef, you want fresh beef. Frozen beef loses moisture and when you lose moisture, you lose flavor.

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.

What makes a Culver's Butter Burger? Each sandwich starts with a fresh beef patty made from sirloin, chuck, and plate cuts that sits atop a buttered and toasted bun. The original comes with ketchup, mustard, red onion, and pickles, but you can customize yours however you'd like!

Canola Oil (fryer oil) - Canola Oil with TBHQ and Citric Acid added to preserve freshness and Dimethylpolysiloxane added as an anti-foaming agent.

We use only fresh, never frozen beef, seared on a grill after you order. Topped with real American cheese made in Wisconsin and served on a lightly buttered, toasted bun.

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.

Who is the owner of Butter Burgers? ›

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

Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.

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.

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.

But when you handle the meat to form the patties, the warmth from your hands causes some of the fat to break down, so cover and chill the formed patties for at least 20 minutes before cooking them. This will also help prevent the center from cooking too quickly.