This Wisconsin Butter Burger recipe starts with a juicy beef patty topped with melted American cheese, sweet stewed onions, and a pat of salted butter that melts right into the meat. Served on a toasted bun, it's rich, simple, and proof that you don't need a long list of toppings to make an unforgettable burger.
A Note From My Kitchen
When I started researching Wisconsin's signature foods for my Forks in the Road: Recipes from Across America series, I expected cheese curds to steal the show. Instead, I kept coming across the butter burger. Like a lot of people, my first thought was Culver's. But the more I read, the more I realized the butter burger has much deeper roots. It's a regional classic that dates back to Milwaukee diners in the 1930s, where butter wasn't an afterthought-it was part of what made the burger famous.
One of my favorite parts of this series is discovering recipes I probably wouldn't have made otherwise. Every state has dishes it's known for, but it's the stories behind them that make me want to get in the kitchen.
I'll admit, the first time I made these, I used way too much butter because I wanted to stay true to the original. It was delicious…but it was also a little much. After a few more test batches, I found that one tablespoon of butter gives you all the richness of a Wisconsin butter burger while still letting the beef, onions, and cheese shine.
This version is inspired by the original at Solly's Grille while still feeling like something I'd happily make for friends and family. I think it's the perfect burger for a summer cookout, especially alongside Crispy Fried Cheese Curds or a scoop of German Potato Salad.
~ Holly ♥️
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
What Is a Wisconsin Butter Burger?
A Wisconsin butter burger is exactly what it sounds like-a hamburger that's finished with butter. Unlike a traditional cheeseburger loaded with toppings and sauces, a butter burger keeps things simple. A juicy beef patty is topped with melted cheese, sweet stewed onions, and a pat of butter that melts into the hot meat before it's served on a toasted bun.
The burger is believed to have originated in Milwaukee during the 1930s, where local diners embraced Wisconsin's famous dairy products by adding real butter to freshly cooked burgers. While several restaurants lay claim to creating the original, Solly's Grille is widely credited with making the butter burger famous.
Today, many people know the butter burger because of Culver's, which helped introduce the sandwich to a national audience. This version is inspired by the original Milwaukee-style butter burger, using just enough butter to complement the beef without overpowering it.
Why You'll Love This Recipe
- Inspired by the original Milwaukee butter burger
- Simple ingredients with big flavor
- Ready in about 30 minutes
- Juicy beef with melted cheese and buttery onions
- A fun regional recipe to add to your burger rotation
- Perfect for summer cookouts and Fourth of July celebrations
- Easy to make on a griddle, cast-iron skillet, or grill
Solly's Butter Burger vs. Culver's ButterBurger
If you've ever had a ButterBurger from Culver's, you might be wondering if this recipe is the same thing. While they're definitely related, they're not exactly alike.
The original Wisconsin butter burger became famous decades before Culver's opened its first restaurant. At Solly's Grille in Milwaukee, a hot burger is traditionally topped with a generous pat of real Wisconsin butter that melts over the beef before it's served.
Culver's took inspiration from that regional favorite but created its own version. Instead of adding butter directly to the burger, Culver's lightly butters the top bun before serving.
For this homemade recipe, I landed somewhere in the middle. I kept the butter where it belongs-melting over the hot burger-but scaled it back from the restaurant version so it enhances the beef instead of becoming the only flavor you taste. The result is rich, juicy, and buttery without feeling over-the-top.
Let's Gather Up the Ingredients
- Ground chuck: An 80/20 blend gives you the perfect balance of flavor and juiciness. The extra fat keeps the burgers tender while creating a flavorful crust as they cook.
- Kosher salt and black pepper: A simple seasoning is all you need. Butter burgers let the flavor of the beef shine instead of covering it with lots of spices.
- Yellow onion: Stewed gently in butter and a splash of water until silky and tender, adding sweetness that balances the richness of the beef.
- Salted butter: The signature ingredient. A small pat placed on the hot burger melts into the beef, creating the rich finish that made Wisconsin butter burgers famous.
- American cheese: It melts beautifully over the burger and adds creamy flavor without overpowering the beef.
- Hamburger buns: A soft potato bun or classic hamburger bun is traditional. Toasting the buns adds a little texture and helps them stand up to the juicy burger.
- Yellow mustard (optional): Adds a tangy bite that cuts through the richness.
- Dill pickle chips (optional): A classic burger topping that adds crunch and a little acidity.
Why These Ingredients Work
The beauty of a Wisconsin butter burger is that it doesn't rely on a long list of toppings. Every ingredient has a purpose. The beef provides the rich, savory foundation, the onions add sweetness, the butter enhances the natural juices, and the American cheese brings everything together with a creamy finish. Keeping the toppings simple lets each ingredient shine.
How to Make Wisconsin Butter Burgers
Step 1: Stew the onions
Melt 2 tablespoons of the butter in a large cast-iron skillet over medium heat. Add the sliced onion, 2 tablespoons of water, and a pinch of the kosher salt. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are very soft. Remove the lid and continue cooking for another 3 to 5 minutes, or until most of the liquid has evaporated. The onions should be silky, buttery, and lightly golden-not deeply browned.
Transfer the onions to a bowl and keep warm.
Step 2: Shape the burger patties
Divide 1 pound of ground chuck into 4 equal portions and gently shape them into patties. Try not to overwork the meat. Press a small indentation into the center of each patty to help them cook evenly.
Season both sides with kosher salt and black pepper.
Step 3: Toast the buns
Add the buns, cut side down, to the skillet or griddle and toast until lightly golden. Remove them from the pan and set aside.
Step 4: Cook the burgers
Increase the heat to medium-high. Add the burger patties to the hot skillet or griddle and cook for 3-4 minutes on the first side, or until a good crust forms.
Flip the burgers and cook for another 2-3 minutes, depending on your preferred doneness.
Step 5: Add the cheese
Place a slice of American cheese on each burger during the last minute of cooking. Cover the skillet with a lid or loosely tent with foil to help the cheese melt.
Step 6: Add the butter
Once the cheese has melted, place 1 tablespoon of salted butter on top of each hot burger. Let it melt slightly into the cheese and beef.
Step 7: Assemble the burgers
Place each burger on a toasted bun and top with the cooked onions. Add yellow mustard and dill pickle chips, if using. Serve right away while the burgers are hot and the butter is melted.
Tips for the Best Wisconsin Butter Burgers
Let the burger rest for a minute. Giving the burger a minute before serving allows the butter to melt into the beef and the juices to redistribute.
Use 80/20 ground chuck. The extra fat keeps the burgers juicy and flavorful. Lean ground beef tends to dry out before the butter has a chance to melt into the meat.
Don't overwork the beef. Gently form the patties just until they hold together. Overmixing can make burgers dense and tough.
Cook the onions low and slow. You're looking for soft, buttery onions with just a little color-not deeply caramelized onions. Their mild sweetness complements the rich burger without overpowering it.
Add the butter at the end. Place the butter on the hot burger just before serving so it melts into the meat instead of cooking away in the pan.
Toast the buns. A lightly toasted bun adds flavor and helps keep the burger from getting soggy.
What to Serve with Wisconsin Butter Burgers
- Homemade Fried Cheese Curds
- German Potato Salad (a nod to Wisconsin's strong German heritage)
- Dill pickle spears
- Kettle chips
- Creamy coleslaw
For the full Wisconsin experience, finish the meal with a scoop of frozen custard. It's an easy way to bring a little of America's Dairyland to your own backyard.
Cooking for Two
This recipe makes four butter burgers, but it's easy to scale down if you're only cooking for two. Simply divide the ingredients in half to make two burgers, or prepare all four patties and freeze the extras before cooking for an easy meal another day.
If you're making just two, cook only the amount of onions you'll need and save the remaining butter for another use. Pair the burgers with a small batch of German potato salad or a handful of crispy fried cheese curds for a restaurant-worthy dinner without a week's worth of leftovers.
Storage & Reheating
Refrigerator
Store leftover burger patties and onions separately in an airtight container in the refrigerator for up to 3 days. For the best texture, store the buns, butter, and toppings separately and assemble the burgers just before serving.
Freezer
Cooked burger patties can be frozen for up to 3 months. Let them cool completely, then wrap each patty individually in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the burger patties in a skillet over medium heat for 2-3 minutes per side until warmed through. Add a fresh slice of American cheese during the last minute if desired. Warm the onions separately, toast fresh buns, and finish each burger with a fresh pat of butter just before serving for the best flavor and texture.
Avoid microwaving assembled burgers, as the buns can become soggy and the butter won't melt the same way it does on a freshly cooked patty.
Frequently Asked Questions
A Wisconsin butter burger is finished with real butter, which melts into the hot beef just before serving. Unlike a traditional cheeseburger with lots of toppings, the focus is on quality beef, melted cheese, sweet onions, and butter.
Not exactly. Culver's helped popularize the butter burger across the country by buttering the top bun. This recipe is inspired by the original Milwaukee-style butter burger made famous at Solly's Grille, where butter is placed directly on the hot burger.
Yes! Grill the burgers over medium-high heat until they reach your desired doneness. Toast the buns on the grill, then add the cheese and butter immediately after removing the burgers from the heat so the butter melts into the hot patty.
Salted butter is traditional and adds the best flavor. Since butter is one of the signature ingredients, choose a good-quality butter if possible.
Absolutely. The onions can be cooked up to three days in advance and stored in the refrigerator. Simply warm them in a skillet before assembling the burgers.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
Final Thoughts
Sometimes the best recipes are the simplest ones, and this Wisconsin Butter Burger is a perfect example. With juicy beef, melted American cheese, sweet stewed onions, and just enough butter to bring everything together, it's easy to see why this regional favorite has stood the test of time.
If you give this recipe a try, I'd love to hear what you think! Leave a comment below and let me know how you served your butter burgers. And if you're following along with my Recipes from Across America series, be sure to check out the other regional favorites we've explored-you might just discover your next family favorite.
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Wisconsin Butter Burger Recipe (Inspired by Milwaukee's Famous Butter Burgers)
Equipment
- Cast-iron skillet, griddle, or grill
- Large Skillet for onions
- Metal spatula
- Tongs
- Chef's knife
- Cutting board
Ingredients
- 1 pound 80/20 ground chuck
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 tablespoons good-quality salted butter divided
- 1 large yellow onion thinly sliced
- 2 tablespoons water
- 4 slices American cheese
- 4 potato buns or soft hamburger buns
- Yellow mustard optional
- Dill pickle chips optional
Instructions
- Melt 2 tablespoons of the butter in a large cast-iron skillet over medium heat. Add the sliced onion, water, and a pinch of the kosher salt. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are very soft. Remove the lid and continue cooking for another 3 to 5 minutes, or until most of the liquid has evaporated. The onions should be silky, buttery, and lightly golden, not browned. Transfer to a bowl and keep warm.
- Divide the ground chuck into 4 equal portions and gently form into patties about ½ inch thick. Press a shallow indentation into the center of each patty and season both sides with the remaining kosher salt and black pepper.
- Toast the cut sides of the buns on a dry griddle or in a dry skillet until lightly golden. Set aside.
- Increase the heat to medium-high. Cook the burgers for 3 to 4 minutes without moving them so a flavorful crust develops. Flip and cook for another 2 to 3 minutes, or until they reach your preferred doneness.
- During the last minute of cooking, top each burger with a slice of American cheese. Cover briefly with a lid or loosely tent with foil until the cheese has melted.
- Transfer the burgers to the toasted buns. Immediately place 1 tablespoon of the remaining butter on top of each hot burger. As the butter melts, spoon the stewed onions over the top and place the top bun on the burger. Serve immediately with yellow mustard and dill pickle chips, if desired.
Notes
Nutrition Facts
Approximate per serving - based on 4 servings| Calories | 690 |
| Protein | 34g |
| Carbohydrates | 29g |
| Fat | 49g |
| Fiber | 2g |
| Sodium | 980mg |
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