The mid-West seems to be the place to find an unusual burger! Well how about trying the Wisconsin Butter Burger!
Wisconsin produces over 2 BILLION pounds of beef a year – third in the nation. And they make about the same amount of cheese! So it stands to reason that a cheeseburger of some sort would be an iconic food of this state!
The butter burger started way back in 1936 at Solly’s Coffee Shop (now Solly’s Grille). You start with angus sirloin that is either stuffed with a pat of butter or topped with a dollop that melts its way down the sides and into the bun.
Having never been to Wisconsin, I’m going only on what I’ve read. So this burger is my take on what sounds like an incredible sandwich!
Here’s How to Do it:
Start with some good, angus beef. Use about 1/4 pound for each burger. The original has the butter on the outside, but there are some places that put it in the middle. I chose the latter. Make a ball of beef. Press about 1 tablespoons of butter into the center and
form a flat patty around it. Season the outsides with salt and pepper.
Add some butter to a heavy skillet. Sauté the onions until they are just translucent.
Add the patty on top of the onions and cook that baby up, turning once, to the desired doneness (we like rare). Make sure you get some of the onions with the burger.
Brush the buns with melted butter and toast them on a grill or in the oven.
Place a big slice of cheese on the bottom of the bun and
top it with the burger. Add some condiments (the original has stewed onions and that recipe is a family secret).
Have a milk shake on the side and dig in! Pure, buttery, goodness.
The mid-West seems to be the place to find an unusual burger! Well how about trying the Wisconsin Butter Burger!
- 1 pound ground sirloin
- 1/2 cup butter
- 1/2 cup chopped onion
- 4 slices of American or Cheddar cheese
- 4 burger buns or hard rolls
- Salt and Pepper
- Condiments of your choice
-
Start with some good, angus beef. Use about 1/4 pound for each burger. Make a ball of beef. Press about 1 tablespoons of butter into the center and form a flat patty around it. Season the outsides with salt and pepper.
-
Add 2 Tablespoons of butter to a heavy skillet. Sauté the onions until they are just translucent.
-
Add the patty on top of the onions and cook that baby up, turning once, to the desired doneness (we like rare). Make sure you get some of the onions with the burger.
-
Brush the buns with 2 Tablespoons of melted butter and toast them on a grill or in the oven. Place a big slice of cheese on the bottom of the bun and top it with the burger. Add some condiments (the original has stewed onions and that recipe is a family secret).
-
Have a milk shake on the side and dig in! Pure, buttery, goodness.
© Copyright 2019 The Lazy Gastronome
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