Entree: United States – Upper Midwest (Wisconsin) – Butter Burger

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) ground beef, 80/20
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 tbsp (56 g) unsalted butter, chilled, divided into 4 generous pats (for patties)
- 2 tbsp (28 g) unsalted butter (for toasting buns)
- 4 brioche or potato buns
- 4 slices Colby or mild cheddar cheese (about 4 oz / 113 g total), optional
- 4 large leaves romaine or green leaf lettuce
- 1 large tomato, sliced
- 1 small sweet onion, thinly sliced (or 1/2 red onion), optional
- 8 dill pickle slices
- 1.5 lb (680 g) russet potatoes (for oven fries)
- 2 tbsp (30 ml) neutral oil (vegetable or canola) for fries
- 1 tsp (5 g) kosher salt (for fries)
- 1/2 tsp (1 g) black pepper (for fries)
- 1/2 tsp (1 g) smoked paprika or sweet paprika, optional
- 1 tbsp (15 ml) mayonnaise per burger, optional
- 1 tbsp (15 ml) yellow mustard per burger, optional

Instructions

Short Description:
A classic Wisconsin-style Butter Burger: juicy pan-seared beef patties topped with a generous pat of butter that melts into the meat, served on toasted buns with classic toppings and oven fries to complete the meal.

Regional Notes:
This Wisconsin variation centers on a large pat of butter placed directly on the hot patty so it melts into the meat, producing the signature rich flavor. Typical Wisconsin dairy—mild cheddar or Colby cheese—is used if desired; the recipe keeps seasoning minimal to let the butter and beef shine.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Make the fries: scrub russet potatoes and cut into 1/4–1/2-inch (6–12 mm) sticks. Toss in a bowl with 2 tbsp (30 ml) neutral oil, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1/2 tsp (1 g) paprika if using. Spread in a single layer on the baking sheet and bake 25–30 minutes, flipping halfway, until golden and crisp. Keep warm in the oven on low if needed.
3. Meanwhile, divide the ground beef into 4 equal portions (about 6 oz / 170 g each). Gently form into loose patties about 3/4-inch (2 cm) thick; avoid overworking. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.
4. Season both sides of the patties just before cooking with the 1 tsp (6 g) kosher salt and 1/2 tsp (1.5 g) black pepper.
5. Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot. If you have a griddle, use it; otherwise a large skillet works well. Do not add oil—the beef fat will render.
6. Place the patties in the skillet and cook undisturbed 3–4 minutes to form a good sear. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness).
7. If using cheese, place a slice on each patty immediately after flipping (or during the last minute of cooking) so it can melt.
8. When patties are done to your liking, remove them to a plate. Immediately place one chilled butter pat (1 tbsp / ~14 g each) on top of each hot patty; the butter will melt and cascade into the meat.
9. While patties rest 1 minute with butter, split the buns and butter the cut sides with the 2 tbsp (28 g) unsalted butter. Return the skillet to medium heat and toast buns cut-side down until golden, about 30–60 seconds.
10. Assemble each Butter Burger: spread mayonnaise and/or mustard on the bun bottoms if using, place lettuce leaf, then the butter-topped patty with melted cheese, tomato slice, onion, and pickle slices. Top with the bun crown.
11. Serve each burger with a portion of oven fries and any extra pickles or condiments. Enjoy immediately so the butter-slicked patty is warm and rich.