Dairy State Buttered Burgers Recipes

WISCONSIN BUTTER-BASTED BURGERS

Wisconsin Butter-Basted Burgers image

It's no secret that Wisconsinites love their dairy-so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. -Becky Carver, North Royalton, Ohio -Becky Carver, North Royalton, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard

Steps:

Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

Nutrition Facts : Calories 400 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 543mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

BUTTER BURGERS

Butter Burgers image

Provided by Food Network Kitchen

Time 35m

Yield 6 burgers

Number Of Ingredients 5

Ingredients

1 stick plus 6 tablespoons unsalted butter, at room temperature
2 onions, chopped
Kosher salt and freshly ground pepper
1 pound ground beef sirloin
6 soft hamburger buns, split

Steps:

Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet.
Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side.
Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately.

DAIRY STATE BUTTERED BURGERS

Dairy State Buttered Burgers image

Many cooks of Wisconsin and Minnesota consider it patriotic to add extra butter to a dish whenever possible. At drive-ins in these two states, butter is not considered merely a hamburger condiment but an integral component. After studying a slew of burger flippers at work in Milwaukee, we devised the following recipe:

Provided by Jane Stern

Yield Makes 6 burgers

Number Of Ingredients 7

Ingredients

1 pound ground chuck
6 hamburger buns, split
3 tablespoons unsalted butter, softened, plus 3 tablespoons additional if using onion
2/3 cup chopped onion (optional)
tomato slices
shredded lettuce
condiments such as ketchup and mustard

Steps:

Fashion beef into 6 patties no more than 1/4 inch thick and season each patty with salt.
Spread bottom half of each bun with 1/2 tablespoon softened butter.
On a griddle or in a large heavy skillet fry onions in additional 3 tablespoons butter over moderately high heat, stirring, until barely softened, and push to side of griddle or skillet. Fry burgers, flipping once, about 2 minutes on each side for well-done.
Transfer burgers to buttered bun bottoms while still hot (to melt butter) and top with onion, tomato, and lettuce. Spread condiments on bun tops.
Serve burgers with plenty of napkins.

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