Wisconsin Butter Burger Recipe (Inspired by Milwaukee's Famous Butter Burgers)
A Wisconsin Butter Burger is a Midwest classic featuring a juicy beef patty topped with melted American cheese, sweet stewed onions, and a pat of butter that melts into the hot burger. Inspired by the famous butter burgers served at Solly's Grille in Milwaukee, this homemade version is rich, simple, and perfect for summer cookouts.
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.
The onions should be soft, silky, and buttery—not caramelized. Cooking them covered with a little water creates the classic texture found on traditional Milwaukee-style butter burgers.
Use a good-quality salted butter. Since butter is one of the signature flavors in this recipe, it makes a noticeable difference.
The original butter burgers at Solly's Grille are known for their generous amount of butter. This version uses 1 tablespoon per burger, creating a rich, buttery finish while still letting the flavor of the beef shine.
These burgers are best enjoyed immediately while the butter is still melting into the hot beef.
Notes
Nutrition Facts
Approximate per serving — based on 4 servings| Calories | 690 |
| Protein | 34g |
| Carbohydrates | 29g |
| Fat | 49g |
| Fiber | 2g |
| Sodium | 980mg |