How To Make Butter Burgers
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.
Servings 4 (or up to 6)
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
Serving Size Notes : This recipe is written for four burgers, including the onion and butter, but my family prefers thinner burger patties - so here is what I do. I use a large onion and use the same amount of butter, so there is slightly more onion for the two additional buns + I just divide the 8 tablespoons among 6 buns so each bun gets a little over 1 tablespoon butter. I you prefer more butter then increase the butter to 12 tablespoons so that each bun gets 2 tablespoons like the recipe calls for when only making 4 burgers. Note that you will need 6 buns + 6 slices American cheese if making 6 burgers.
Ground Beef : 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.
Seasonings : 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.
Burger Temps : 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.
Serving Suggestions : 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.