📝 About This Recipe
A true Wisconsin icon, the Butter Burger is the pinnacle of American comfort food, known for its thin, crispy-edged beef patty and a bun so generously buttered it glows. Unlike a standard cheeseburger, the butter is applied both to the searing griddle and directly onto the toasted bun, creating a rich, velvety mouthfeel that elevates the beef's natural savory notes. This recipe delivers a nostalgic, diner-quality experience with a perfectly smashed crust and a decadent finish that melts in your mouth.
🥗 Ingredients
The Beef & Dairy
- 1.25 pounds Ground Beef (80/20 lean-to-fat ratio, chilled)
- 6 tablespoons Unsalted Butter (high-quality European style, softened)
- 8 slices American Cheese (real deli-style for superior melting)
The Bun & Aromatics
- 4 pieces Brioche or Potato Buns (split and ready for toasting)
- 1/2 large Yellow Onion (very thinly sliced)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Toppings
- 12-16 slices Dill Pickle Chips (crinkle cut)
- 2 tablespoons Yellow Mustard (classic tangy style)
- 2 tablespoons Ketchup
👨🍳 Instructions
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1
Divide the chilled ground beef into 8 equal portions (about 2.5 oz each). Gently roll them into loose balls; do not overwork the meat or the burgers will be tough.
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2
Generously butter the cut sides of all 4 buns using about 2 tablespoons of the softened butter.
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3
Heat a large cast-iron skillet or flat-top griddle over medium-high heat until a drop of water sizzles and evaporates instantly.
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4
Place the buns cut-side down on the hot griddle. Toast for 1-2 minutes until golden brown and slightly crispy. Remove and set aside.
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5
Apply a thin layer of the remaining softened butter (about 1 tablespoon) directly to the toasted top half of each bun. This is the 'secret' to a true butter burger.
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6
Increase the heat to high. Place 4 beef balls onto the dry, hot skillet, spacing them at least 3 inches apart.
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7
Using a heavy, flat spatula (and a second tool for leverage if needed), smash the balls down firmly until they are very thin, about 1/4 inch thick. The edges should be ragged.
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8
Season the patties generously with salt and pepper. Cook undisturbed for 2 minutes until the bottoms are deeply browned and a lacy crust has formed.
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9
Scrape underneath the patties with a sharp-edged spatula to ensure you keep the crust intact, then flip. Immediately place a slice of American cheese on each patty.
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10
Cook for 1 more minute until the cheese is melted and the beef is cooked through. Remove patties from the pan.
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11
Repeat the smashing and cooking process with the remaining 4 beef balls.
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12
Assemble the burgers: Place two patties on each bottom bun. Top with thinly sliced onions and dill pickles.
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13
Add a swirl of mustard and ketchup to the buttered top bun, then close the sandwich. Let it sit for 30 seconds to allow the butter to soak into the beef before serving.
💡 Chef's Tips
Keep the beef cold until the very moment it hits the pan to ensure a better crust and juicier interior. Use a heavy-duty spatula without slots; a slotted spatula won't provide the even pressure needed for a perfect 'smash'. Don't be afraid of the smoke; high heat is essential for the Maillard reaction that creates the signature crispy edges. If you prefer caramelized onions, sauté them in a tablespoon of butter before cooking the beef and set them aside. Always use American cheese from the deli counter; pre-wrapped 'singles' contain oils that don't melt with the same creamy consistency.
🍽️ Serving Suggestions
Serve with thick-cut crinkle fries dusted with seasoned salt. Pair with a classic malted vanilla milkshake for the full diner experience. A side of creamy coleslaw provides a bright, acidic crunch to cut through the richness. An ice-cold root beer or a local amber ale complements the buttery, savory profile perfectly.