Butter Burger Recipe
By Emily Carter ·
Published
Quick answer
Form 80 percent lean ground beef into thin patties and season with salt and pepper. Sear in a hot oiled skillet 3 to 4 minutes per side, top each patty with sliced cold butter and a slice of cheddar, cover briefly so the butter melts, then serve on toasted potato buns with pickles and onion.
Butter Burger Recipe is Wisconsin diner cooking at its simplest and richest. A thin beef patty gets a hard sear, a slice of cheddar and cold butter that melts right over the top, all tucked into a soft toasted potato bun. No fancy sauce, no tall stack, just juicy beef, butter and a bun that soaks it all up.
Why you’ll love it
- Juicy seared beef with a deep brown crust from a hot skillet.
- Cold butter melting over the patty in every single bite.
- Soft toasted potato buns that hold up to the juices.
- Dinner on the table in about 25 minutes from start to finish.
- Simple diner toppings that let the beef and butter shine.
Ingredient notes
Ground beef: 80 percent lean is the right call. The fat keeps the thin patty juicy through a hard sear, and leaner beef dries out fast.
Cold salted butter: sliced thin and kept cold until the last minute. Salted butter seasons the patty as it melts, and cold slices melt in place instead of running off.
Potato buns: soft, slightly sweet and sturdy when toasted. Toasting in the skillet gives them a golden face that stands up to butter.
Cheddar cheese: a sharp slice that melts glossy under the butter. American cheese melts faster if you prefer a softer bite.
Pickles and onion: the bright crunch that cuts the richness. Without them the burger tastes heavy after a few bites.
The cold butter rule that makes or breaks it
Two details decide a butter burger, and the butter itself is the first. It must be cold and sliced thin when it hits the hot patty. Melted butter poured on top runs straight off and pools on the plate. Cold slices sit on the patty, melt slowly under the lid, and baste the beef bite by bite. The second detail is the patty shape. Thin patties sear fast and stay juicy, with a browned crust on both sides. Thick patties need longer cooking, dry out at the edges and stay underdone in the middle. Shape thin patties, sear them hard, top with cold butter, cover for one minute, and serve on toasted buns while the butter is still melting.
Variations
- Double butter burger: stack two thin patties with butter and cheese between them for a taller diner burger.
- Mushroom butter burger: top the patty with sauteed mushrooms along with the butter for an earthy savory version.
- Onion butter burger: cook sliced onions in the skillet first, then sear the patties over the onions for a sweet savory crust.
- Bacon butter burger: add two crisp bacon slices under the butter for a smoky salty crunch.
What we learned testing it
- Cold butter beat melted butter poured on top clearly. The poured butter ran off the patty; the cold slices melted in place and basted each bite.
- 80 percent lean beef beat leaner beef in the test. The leaner patties dried out during the hard sear; the richer beef stayed juicy.
Read how we test recipes.
Butter Burger Recipe
Makes 4 burgers · 30 min total · Easy
Ingredients
Equipment
Large skillet or griddle · Spatula · Mixing bowl · Butter knife
Instructions
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Form thin juicy patties
Divide the beef into 4 equal portions and shape each one into a thin patty slightly wider than the buns, pressing a small dimple into the center with your thumb. Season both sides generously with salt and pepper. Handle the beef lightly; overworking it makes tough burgers.
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Sear hard in a hot skillet
Heat the oil in a large skillet over medium high heat until it shimmers. Lay the patties in the pan without crowding and sear 3 to 4 minutes per side, pressing gently once with a spatula, until well browned and cooked through. Do not press repeatedly or the juices run out.
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Melt butter and cheddar on top
Top each cooked patty with a slice of cheddar and two thin slices of cold butter. Cover the skillet for 1 minute so the butter melts over the patty and the cheese turns glossy. The butter is the whole point, so do not skip it.
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Toast buns and assemble
Toast the potato buns cut side down in the same skillet until golden. Set a patty on each bottom bun, add pickles and sliced onion, add ketchup and mustard to taste, and cap with the top bun. Serve right away while the butter is still melting.
Notes
- Use cold butter sliced thin. Soft butter melts away too fast; cold slices melt slowly over the hot patty and baste it as you eat.
- Thin patties are the Wisconsin way. A thick patty stays raw in the middle while the outside overcooks; a thin patty sears fast and stays juicy.
- Toast the buns in the beef fat left in the skillet. That golden toasted bun holds up to the butter and juices.
- Rest the patties 2 minutes before serving. The juices settle and the butter finishes melting.
- No protein claims here; this is a rich diner burger, best eaten hot with pickles.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Potato buns
- Use soft brioche buns or plain hamburger buns. Toast either one well so it holds up to the butter.
- Cheddar cheese
- Use American cheese for a faster melt, or Swiss for a milder nutty flavor.
- Ground beef
- Use ground turkey only if you add a little extra butter on top, since turkey dries out faster than beef.
Storage and make-ahead
Butter burgers are best eaten fresh. Refrigerate leftover cooked patties up to 2 days in a covered container and warm them gently in a skillet with a fresh slice of butter on top. Store buns separately so they stay soft.
Frequently asked questions
What is a butter burger?
A butter burger is a Wisconsin diner classic: a thin seared beef patty topped with cold butter that melts over the meat, served on a soft toasted bun. Some versions mix butter into the beef, but the classic tops the cooked patty with butter.
Why cold butter on a hot burger?
Cold butter melts slowly, so it bastes the patty as you eat instead of running off the plate. Melted butter poured on top disappears before the first bite.
What beef is best for butter burgers?
Use 80 percent lean ground beef. It has enough fat to stay juicy through a hard sear, while leaner beef dries out and tastes flat.
Can I grill butter burgers instead?
Yes, grill over medium high heat 3 to 4 minutes per side, then add the butter and cheese and close the lid for 1 minute. A skillet gives a better crust, but a grill works well too.
What toppings go on a butter burger?
Keep it simple: pickles, sliced onion, ketchup and mustard. The butter is the star, so heavy toppings only get in the way.
