The Wisconsin-Style Butter Burger: A Juicy Slice of Midwestern History
The Wisconsin-Style Butter Burger is much more than just another cheeseburger. It’s a regional culinary icon—a savory, juicy celebration of Midwestern heritage, particularly Wisconsin’s deep-rooted relationship with dairy. Rich in flavor and history, this burger is slathered, basted, and dressed in the one thing Wisconsinites know best: butter.
Wisconsin, known as “America’s Dairyland,” has long been revered for its cheese, milk, and, most importantly in this case, butter. The state leads the nation in dairy production, and it has a culture that reveres its dairy producers in the same way Hollywood reveres movie stars. In such a place, it’s only natural that butter would take center stage not only in baking and cooking but in grilling too. The butter burger emerged as a showcase dish—comfort food elevated to an art form—perfectly embodying the state’s culinary values: richness, simplicity, and satisfaction.
So, what exactly is a butter burger? At its core, the Wisconsin-style butter burger is a ground beef patty, often cooked on a flat-top grill, that’s seared in generous amounts of butter and served on a toasted buttered bun. Sometimes, a pat of butter is even placed directly on the hot patty just before serving, allowing it to melt and soak into every nook and cranny of the beef. Topped with cheese and often sautéed onions, the burger is a juicy, indulgent twist on a diner classic.
While the butter burger may seem like a modern invention designed to court Instagram buzz, its roots stretch back nearly a century. The most widely acknowledged originator is Solly’s Grille, a small family-owned diner in Glendale, Wisconsin, just outside of Milwaukee. Since opening in 1936, Solly’s has proudly served butter burgers to generations of locals and tourists alike. Their signature approach includes a hefty spoonful of clarified Wisconsin butter ladled directly onto the burger just before sandwiching it with a toasted bun and toppings. It’s messy, rich, and utterly unforgettable.
Solly’s isn’t the only place known for this style, however. Across the state—and increasingly beyond—diners, restaurants, and even fast casual joints have made their own spin on this classic. Chains like Culver’s, which started out in Wisconsin in the 1980s, helped popularize the butter burger on a national scale. Their version is a bit more conservative in the butter usage than Solly’s but still embodies the same principle: good-quality beef, cooked with care, paired with the lushness of buttery flavor.
What sets this burger apart? It’s not just the butter—it’s how the butter is incorporated as an essential element at each stage of the cooking process. The burger is basted in butter as it cooks, developing a crispy, flavorful crust that locks in juices, while the bun is toasted in butter until golden and flaky. Then there’s often another butter hit—either spread directly on the toasted bun or plopped on top of the completed burger just before assembly. This multilayered approach does two things: First, it delivers decadent flavor. Second, it shows reverence for butter as more than just a cooking fat but as a flavor cornerstone.
Our version of the Wisconsin-Style Butter Burger is a homage to the past and a celebration of indulgence. Crafted with ground chuck—preferably freshly ground or butcher-blended for ultimate tenderness and flavor—these patties are simply seasoned with kosher salt and freshly cracked black pepper. The key is not to overwork the meat. A gently packed patty retains the beefy juiciness that becomes the foundation of the flavor. Cooked on a cast-iron skillet, which perfectly mimics a diner flat-top, the patties are basted in butter as they cook, enhancing caramelization and intensifying richness.
Caramelized onions add a subtle sweetness and texture, absorbing butter along the way, further enhancing the burger’s decadence. American cheese, known for its meltiness and creamy profile, drapes over the patties and melts into the crevices. Some may prefer sharper cheddar or even Swiss for a nuttier edge—either works beautifully and contributes to the buttery umami overload.
The bun, too, matters. Brioche or potato buns are favored for their softness and ability to absorb moisture without becoming soggy. Lightly toasted in a separate skillet with butter, they gain a golden crust that adds a slight crunch and buttery aroma to each bite. A final smear of softened butter on the inside of the top bun ties everything together—it’s not overkill, it’s tradition.
Though rich and indulgent, the Wisconsin-Style Butter Burger isn’t just about excess; it’s about technique and balance. The butter enhances but never overwhelms. The slightly crisped burger, the velvety caramelized onions, melty cheese, and toasty bun harmonize to deliver a mouthfeel and flavor profile that is both comforting and remarkably sophisticated.
And like all great regional dishes, the butter burger invites personalization. Want to add bacon? It’s a natural fit. Prefer Swiss cheese? Absolutely. Want it hotter? Try some pickled jalapeños or a slather of Dijon mustard. For a vegetarian twist, swap in a plant-based patty and a dairy-free butter alternative.
Ultimately, making a butter burger at home is an act of Midwestern hospitality you can share wherever you are. It’s simple, satisfying, and speaks to a sense of place—where butter is sacred, beef is king, and comfort food reigns supreme.
So next time you’re craving a burger with character, skip the fast-food drive-thru. Fire up a skillet, grab a stick of butter, and make your own Wisconsin-style butter burger. Your taste buds (and your guests) will thank you for bringing a little slice of America’s Dairyland to the plate.
Wisconsin-Style Butter Burger
Ingredients
For the Burger Patties:
- 1.5 pounds ground chuck (80/20) freshly ground or butcher-blended for best flavor
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper adjust to taste
For Cooking and Assembly:
- 6 tablespoons unsalted butter divided — 3 for cooking, 3 for buns and topping
- 4 pieces burger buns preferably brioche or potato for richness
- 4 slices American cheese or cheddar for a sharper bite
- 1 small yellow onion thinly sliced
Instructions
- Prepare the Pan and Onions: In a heavy-bottomed cast-iron skillet, melt 1 tablespoon of butter over medium-low heat (approx. 300°F / 150°C). Add thinly sliced onions and sauté for 8-10 minutes until translucent and lightly caramelized. Stir occasionally and set aside when soft and fragrant.
- Shape the Patties: Divide the ground chuck into four equal portions (about 6 oz each). Gently shape each into a loose patty slightly wider than your buns. Avoid compacting the meat to keep the texture tender. Season both sides with salt and pepper just before cooking.
- Cook the Patties: In the same skillet over medium-high heat (about 375°F / 190°C), add 2 tablespoons of butter. Once sizzling, place the patties in the pan and press lightly to ensure good contact with the surface. Cook for 3-4 minutes, until browned and crisp. Flip, add cheese slices, and cook an additional 2-3 minutes, basting with a spoonful of melted butter from the pan.
- Toast the Buns: While patties cook, melt 2 tablespoons of butter in a clean skillet or griddle. Split and place buns cut-side down onto the skillet. Toast for 1-2 minutes or until golden and crisp. Spread the remaining 1 tablespoon of butter over the toasted sides.
- Assemble: On each toasted bun base, place the cheesy burger patty. Add a scoop of caramelized onions and a smear of soft butter on the top bun before closing. Serve hot, with a crisp pickle spear or fries on the side.
Notes
Chef’s Tips:
- For extra richness, mix 1 tablespoon of butter directly into the beef before shaping patties.
- Substitute with plant-based buttery spread and Beyond Burger-style patties for a vegetarian option.
- Feel free to top with crisp bacon or swap in Swiss cheese for different layers of flavor.
- Freeze shaped patties briefly (10 min) before cooking—they’ll hold their shape better on the skillet.