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If you’ve never had homemade Butter Burgers – aka smash burgers or Wisconsin butter burger recipe – then you’re in for a treat! These incredibly juicy burgers feature simple seasoned beef cooked until caramelized with crispy edges, then topped with a generous amount of butter and sautéed onions, that melt into every bite. Served on a butter-toasted bun with your favorite toppings. Restaurant quality flavor right at home.
For another family favorite burger recipe you also must try these Crack Burgers which feature ranch seasoning, cheese, and bacon!
Wisconsin Butter Burgers Recipe (Culver’s Butter Burger)
A butter burger is exactly what it sounds like – a delicious hamburger enhanced with lots of butter! While many people associate butter burgers with the famous Culver’s restaurant or other Wisconsin-style restraints, making them at home is incredibly easy with a simple technique. My kids have called them “the best burger recipe” 🍔.
Some might call them a classic smash burger which is when you press or smash the butter patty to flatten it. Doing this, makes the edges crispy and golden brown, and then of course the added butter is just buttery goodness that no one can resist. The cooking process is really simple too. Simple use an outdoor grill, flat top, or a skillet pan on the stove top.
Whether you’re firing up the grill for summer cookouts or cooking indoors on a cast iron skillet or skillet pan, this favorite burger recipe is guaranteed to become a family favorite weeknight dinner.
Why You’ll Love Making Homemade Butter Burger
- 🍔 Perfectly juicy, tender, and flavorful every time
- 🍔 Simple & fresh ingredients only
- 🍔 Rich buttery flavor
- 🍔 Great for grilling, stove top cooking, or flat top
- 🍔 Easy to customize with your favorite toppings or eat as is
Fresh and Simple Ingredients Needed
- Olive Oil : I use extra-virign ‘light tasting’ olive oil but use your preferred olive oil or other oil.
- Onion : A white onion, yellow onion, or sweet onion will work; although I prefer using yellow onion in this recipe.
- Water
- Hamburger Buns : Your preferred bun works great here; brioche, potato buns, Hawaiian buns, classic hamburger buns, or bakery style buns, etc.
- Salted Butter : No substitutes! Salted butter only, do not use unsalted butter.
- Ground Beef
- Kosher Salt & Ground Black Pepper
- American Cheese Slices
How To Make Butter-Soaked Burgers (Printable Recipe Card)
In a large skillet, over medium heat, heat the olive oil.
Add in the finely diced onions and water. Cook for 5-7 minutes until the onions have softened. Set the onions aside.
Place your hamburger buns onto a sheet pan, with the cut side up, and spray them with nonstick cooking spray. Place under the broiler in the oven until golden brown. Evenly divide the sautéed onions onto the bottom buns. Spread about 2 tablespoons of the butter onto each top bun. Set them aside.
Divide the ground beef into four equal sections (or do six equal sections for thinner burgers, this is what I do) and shape them into balls.
Preheat your griddle, or outdoor grill, to medium-high heat.
Place the ground beef balls onto the griddle. Using a spatula or burger press, flatten them into thin patties. Season the patties with salt and pepper. Cook for 3-5 minutes and flip the patties over. Top each burger patty with a slice of cheese and continue cooking for about 3-5 minutes, or until the patties reach your preferred internal temperature for doneness. See notes below.
Transfer the burger patties to the bottom buns and top them with the buttered top buns. Serve immediately and enjoy with your favorite hamburger toppings!
How To Store Leftover Butter Burgers
Butter burger meat patties should be stored separately from the buns and hamburger toppings in the refrigerator. Place the remaining patties along with the sautéed onions, into an airtight container, and store in the refrigerator, for up to 3-4 days.
The buns can be stored in a Ziplock bag at room temperature for a few days. Store any remaining toppings in separate containers in the refrigerator.
To reheat, place the buns onto a sheet pan with a burger patty and sautéed onions, and heat in the oven at 350°F for 8-10 minutes or until heated through. Add butter to the top bun and fold over. You can also heat up the patties in the microwave and place it on a softened microwaved bun, or eat the leftover patties cold from the fridge; they’re great on a salad or as added protein to whatever.
Recipe FAQs
What Fat Percentage of Ground Beef Should I Use?
For the juiciness of the patty, an 80/20 mix or 85/15 mix is a good choice. Anything leaner and the patty will be drier and possibly fall apart. If using a leaner ground beef you may want to add 1 tablespoon of melted butter to the ground beef before making the burger balls.
How Thick Should I Press The Patties Out Too?
How thick your patties are is a matter of personal preference. You can make them as thick or thin as you like. Th best way to flatten the patties out to an even thinness is to use a burger press.
What Are Serving Suggestions for Butter Burgers?
Eat the butter burgers as is, or add your favorite burger toppings such as green leaf lettuce, sliced tomatoes, pickles, mayo, ketchup, burger sauce, A-1 steak sauce, ranch, etc. However, I recommend adding the toppings between the patty and the onions so that the patty can still meet the butter on the top bun and melt it into the burger.
What Temperature Should I Cook The Patties To?
Rare is 120°F-125°F. Medium rare is 130°F-135°F. Medium is 140°F-145°F. Medium well is 150°F-155°F. Well done is 160°F or over.
Pro Tips From The Test Kitchen
- My kids (and me) prefer thinner patties so I always make 6 ground beef balls from the one pound ground beef. The recipe can serve 4 people with thicker/larger patties, or 6 people with thinner/smaller patties. It just depends on your preference. Just remember that if you are making 6 burgers, you will need 6 buns + 6 slices of American cheese and make sure you use a larger sized onion and use 4 tablespoons more butter because each bun gets 2 tablespoons of butter. So use 12 tablespoons instead of just 8 tablespoons of butter.
- For the juiciest burger, an 80/20 mix or 85/15 mix is a good choice. Anything leaner and the patty will be drier and possibly fall apart. If using a leaner ground beef you will want to add 1 tablespoon of butter, that is melted, to the ground beef before making the burger balls.
- If you want additional seasonings on the patties then add them along with he salt & pepper. Common seasonings are a burger blend seasoning (like Kinder’s), garlic powder, onion powder, or any other seasoning blend you prefer to use.
- Cook the burgers to your preferred temperature for doneness – Rare is 120°F-125°F. Medium rare is 130°F-135°F. Medium is 140°F-145°F. Medium well is 150°F-155°F. Well done is 160°F or over.
- Eat the butter burgers as is, or add your favorite burger toppings such as green leaf lettuce, butter lettuce, iceberg lettuce, sliced tomatoes, raw white or sweet onions, pickles, cooked onions rings, cheese curds, grilled onions, mustard, mayo, ketchup, burger sauce, A-1 steak sauce, ranch, etc. However, I recommend adding the toppings between the patty and the onions so that the patty can still meet the butter on the top bun and melt it into the burger.
How To Make Butter Burgers
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1 tablespoon water
- 4 hamburger buns (see notes for serving size)
- 1/2 cup (1 stick) salted butter softened
- 1 pound ground beef (80/20 or 85/15)
- kosher salt & ground black pepper
- 4 slices American cheese
Instructions
- In a large skillet, over medium heat, heat the olive oil.1 tablespoon olive oil
- Add in the finely diced onions and water. Cook for 5-7 minutes until the onions have softened. Set the onions aside.1 medium yellow onion, 1 tablespoon water
- Place your hamburger buns onto a sheet pan, with the cut side up, and spray them with nonstick cooking spray. Place under the broiler in the oven until golden brown.4 hamburger buns
- Evenly divide the sautéed onions onto the bottom buns. Spread about 2 tablespoons of the butter onto each top bun. Set them aside.1/2 cup (1 stick) salted butter
- Divide the ground beef into four equal sections (or do six equal sections for thinner burgers, this is what I do) and shape them into balls.1 pound ground beef
- Preheat your griddle, or outdoor grill, to medium-high heat.
- Place the ground beef balls onto the griddle. Using a spatula or burger press, flatten them into thin patties. Season the patties with salt and pepper. Cook for 3-5 minutes and flip the patties over. Top each burger patty with a slice of cheese and continue cooking for about 3-5 minutes, or until the patties reach your preferred internal temperature for doneness. See notes below.kosher salt & ground black pepper, 4 slices American cheese
- Transfer the burger patties to the bottom buns and top them with the buttered top buns. Serve immediately and enjoy with your favorite hamburger toppings!
Notes
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