Butter Burgers

Let’s be honest—burgers are always good. But butter burgers? Oh, my friend, they’re on a whole other level. Imagine a juicy, perfectly seasoned beef patty, sizzling away while soaking up the richness of real butter. Add some melty cheese, caramelized onions, and a toasted bun, and suddenly you’re not just having dinner—you’re having an experience.

This recipe is inspired by the classic Wisconsin-style butter burger, a midwestern treasure that takes something familiar and makes it unforgettable. The butter doesn’t just sit on top; it melts into every nook and cranny of the beef, infusing it with an indulgent flavor that’s downright irresistible. It’s messy, it’s indulgent, and it’s absolutely worth every single bite.

So grab some napkins, because this one’s going to get deliciously drippy.

Why You’ll Love This Recipe

This isn’t just another burger—it’s a butter burger, which means you’re in for something special.

Unbeatable Flavor

The butter infuses every bite with savory richness, making each mouthful indulgent and satisfying.

Juicy and Tender

That extra fat keeps the patties juicy, tender, and melt-in-your-mouth delicious.

Comfort Food Classic

There’s a reason Wisconsin made this burger famous—it’s nostalgic, cozy, and the ultimate comfort meal.

Easy to Make

Simple ingredients, quick cooking, and straightforward steps make this a no-stress recipe.

Restaurant-Worthy at Home

Skip the drive-thru—this burger delivers big diner vibes right in your kitchen.

Recipe Origin

Butter burgers have roots in Wisconsin, where small-town diners started adding pats of butter directly onto sizzling patties or into the buns to create a richer, juicier burger. Over time, it became a beloved regional specialty. My version keeps the spirit of the classic but makes it easy enough for any home cook to pull off without special equipment or complicated techniques.

Kitchen Tools You’ll Need

You don’t need anything fancy for this recipe—just the basics you already have in your kitchen:

• Cast-iron skillet or heavy-bottomed pan (for that perfect sear)
• Spatula (to flip those juicy patties)
• Cutting board and knife (for the onions)
• Measuring spoons
• Butter knife (because… well, butter!)

Print

Chef’s Pro Tips for Perfect Results

• Don’t overwork the beef. Gently form patties so they stay tender, not tough.
• Butter strategy: Keep some butter mixed into the beef and some ready for topping—it’s a double layer of flavor.
• Toast the buns. A light toast prevents sogginess and adds texture.
• Onion lovers: Cook onions low and slow until golden brown for a sweet, buttery finish.
• Rest the burgers. Just a minute or two after cooking lets juices redistribute, keeping each bite flavorful.

Ingredients in Butter Burgers

This recipe keeps things simple but oh-so satisfying. Here’s the breakdown:

Salted Butter

The star of the show. Softened butter melts into the patties, adding richness and depth that makes these burgers unforgettable.

Sweet Onion

Adds natural sweetness and a bit of crunch when cooked down—perfectly balancing the savory beef.

Lean Ground Beef

The base of our burger. With 90/10 beef, you get a nice balance of flavor and leanness, made luscious with butter.

Salt

Simple seasoning that enhances every other ingredient.

Black Pepper

Adds a touch of warmth and spice to complement the beef.

Hamburger Buns

Soft, fluffy, and toasted to golden perfection to hold all the buttery goodness.

American Cheese

Classic, melty, and nostalgic—this cheese gives us that diner-style gooeyness that makes every bite irresistible.

Instructions

Let’s walk through the steps to burger bliss:

Prepare the Onions

In a skillet, melt a bit of butter over medium heat. Add chopped sweet onions and cook until softened and golden, about 8–10 minutes. Set aside.

Form the Patties

In a bowl, gently combine ground beef with half the softened butter, salt, and pepper. Form into 4 patties, being careful not to overwork the meat.

Cook the Burgers

Heat a skillet over medium-high heat. Add patties and cook 3–4 minutes per side, or until desired doneness. Just before finishing, top each patty with a slice of American cheese and cover the skillet for a minute to melt.

Toast the Buns

While the burgers cook, spread a little butter on the buns and toast them in a separate pan (or under the broiler) until golden brown.

Assemble the Burgers

Place patties onto buns, top with buttery onions, and add extra butter on top if you’re feeling bold.

Serve and Enjoy

Grab plenty of napkins and dig in! These burgers are best eaten hot, messy, and with a big smile.

Nutrition Facts

Servings: 4
Calories per serving: Approx. 600–650
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Butter Burgers

With Classic Fries

Because what’s a burger without fries? Go for crispy shoestring, waffle fries, or even sweet potato fries.

With Onion Rings

Double down on the onion theme with golden, crunchy rings.

With Pickles

A tangy dill pickle cuts through the richness beautifully.

With a Fresh Salad

Balance the indulgence with a crisp side salad.

With a Cold Drink

Butter burgers practically beg for a cold beer or a frosty soda.

Make-Ahead and Storage Tips

• Make-Ahead: Patties can be formed and stored in the fridge up to 24 hours before cooking.
• Storage: Leftovers keep in the fridge for 2–3 days.
• Reheating: Warm gently in a skillet to keep them juicy (avoid microwaving if possible).
• Freezing: Uncooked patties freeze beautifully. Wrap tightly and freeze up to 3 months.

Variations to Try

• Spicy Butter Burgers: Add a little cayenne or jalapeños for heat.
• Cheese Swap: Try cheddar, Swiss, or pepper jack.
• Stuffed Butter Burgers: Place a pat of butter inside the patty before cooking for a surprise burst of flavor.
• Garlic Butter Burgers: Mix garlic powder or roasted garlic into the butter.
• Herb Butter Burgers: Stir fresh herbs like parsley or chives into the butter for brightness.

Additional Tips

• Soft Butter = Easy Mixing. Don’t try to mix cold butter—it won’t blend well.
• Don’t Press the Patties. Resist the urge to smash down while cooking, or you’ll lose juices.
• Use Cast Iron. It holds heat beautifully and gives burgers that gorgeous crust.

FAQ Section

Q1: Can I use unsalted butter?
A1: Yes—just add a pinch more salt to balance.

Q2: Can I use ground turkey instead of beef?
A2: You can, but the butter is essential to keep it moist and flavorful.

Q3: Can I grill these instead of pan-frying?
A3: Absolutely! Just watch carefully since butter can cause flare-ups.

Q4: Can I make them without onions?
A4: Yes, though onions add amazing flavor. Try pickles or lettuce as substitutes.

Q5: What buns work best?
A5: Soft, squishy buns are ideal. Brioche or potato buns are also great.

Q6: Can I double the recipe?
A6: Of course! Just cook in batches so you don’t crowd the pan.

Q7: How do I keep burgers from drying out?
A7: Don’t overcook, and let the butter do its magic. Medium doneness works best.

Q8: Can I prep the onions ahead?
A8: Yes! Cook and refrigerate, then warm gently before serving.

Q9: Can I add toppings?
A9: Absolutely—bacon, avocado, lettuce, or tomato all work beautifully.

Q10: What’s the best cheese alternative?
A10: Cheddar for sharpness, Swiss for mild nuttiness, or provolone for melty goodness.

Conclusion

Butter burgers are indulgent, messy, and downright irresistible—everything a good burger should be. With just a handful of simple ingredients and a skillet, you can bring diner-level comfort straight to your own kitchen. They’re the kind of burgers that make you close your eyes after the first bite and say, “oh wow.”

So go ahead, soften that butter, fire up the skillet, and treat yourself to a burger experience like no other. Trust me, once you try this, plain burgers just won’t cut it anymore.

Here’s how the juiciest butter burgers come together—so rich and indulgent: