- You will need:
- A 1/3 lb. sirloin burger patty
- Two slices of American cheese
- Half of a sweet onion, sliced thin
- Your favorite hamburger bun
- BUTTER, 2 tablespoons for the onions plus 2-3 tablespoons for topping
xoFOOD: Why Had No One Told Me About the Butter Burger?
If I could only have one cooking oil at my disposal, that oil would not be of the coconut. It would not be of the olive. It wouldn’t even be bacon grease.
It would be butter. Delicious, creamy butter. Baking, pan-frying, sautéing, and pop-corn topping are just a few examples of butter’s many uses.
I am obviously Team Butter, and nothing will sway me of that, but even I hesitated slightly at the thought of the Butter Burger.
Just kidding, I didn’t hesitate for a moment. I love an extreme burger. I read the words “Butter Burger” and proclaimed “It will be mine.”
And so it is.
The Butter Burger can be found at Solly’s Grille, a 77-year-old restaurant near Milwaukee famous for its burgers. A Butter Burger is literally just a burger with a large glob of butter on it. Solly’s makes theirs using ONLY WISCONSIN butter and then they go the extra mile by topping it with stewed onions.
Important Question: WHY DIDN'T ANYONE TELL ME ABOUT THIS? It’s been a thing in Wisconsin for at least 77 years! One would think that someone from that area would have alerted me to its existence. You know how I found out? The DailyMail! So I don’t want to hear any noise about how the DailyMail is “useless.” It has given us a great thing on this day.
To see how Solly’s creates its Butter Burger, watch this very informative and educational video.
Now before some of you get all “ew, gross,” think about mayonnaise for a moment. Mayonnaise is way grosser than butter. I mean, I like mayonnaise, but a large glob of mayo can be unsettling. And butter melts in much more appetizing manner.
What I’m saying is: If you put mayo on your burger, maybe give butter a try.
If you are in the New York area, you can try one for yourself at Tribeca Cinemas on May 7, where two NY-based chefs, Andrew Zurica and Jeffrey Maslanka, will be re-creating this fatty taste explosion for Burger Week, which begins May 1st.
But even if you can’t make it to New York for Burger Week or fly to Wisconsin for the original, you can still live every week like it’s Burger Week by creating this greasy delicacy in your own kitchen.
1. Heat 2 tablespoons of butter in a medium sauté pan over medium heat until the butter is fully melted. Add your onions and give them a stir to coat with butter. Let them cook until they just start to brown, then turn the heat down to the lowest setting and let them caramelize. Don’t mess with them, don’t stir them, just let them sit there until they are soft and sweet and perfect.
2. Grill your burger either on a grill pan or an actual grill, about 3 minutes per side for medium rare. During the last minute of cooking, top your burger with the American cheese slices and let them melt.
3. Meanwhile, toast your bun.
4. Once the bun is toasted and the cheese is melted, place your burger on the bottom bun and top with those amazing onions. Butter the top bun with the remaining tablespoons of butter and it’s magic time.
5. Cut in half and put it in your mouth.
And that is how you make a Butter Burger. I mean, really any burger can be a Butter Burger if you add butter. It’s a really simple concept that I’m ashamed I hadn’t thought of before. I’ve noticed that my British friends put butter on a variety of sandwiches and I don’t know why we Americans, the champions of fatty foods, don’t do it more often.
So how was it? It was good. I didn’t notice the butter as much as thought I would. It melts very quickly, and you are left with a bun that has been saturated with the stuff. This is a good thing. It was greasy, yes, but no greasier than your average Five Guys burger. Overall, it was delicious.
What’s your favorite burger topping? Would you try the Butter Burger? What other Wisconsin delicacies is Tynan hiding from me?