The Wisconsin Butter Burger: History, How It's Made and Where to Eat One

A butter burger is a griddled burger finished with butter, either melted onto the patty or spread on the bun. It's Wisconsin's signature burger, and two restaurants from the mid-1930s, Solly's in the Milwaukee area and Kroll's in Green Bay, are the names most tied to it. You can still eat at both, or make one at home with nothing more than a hot pan and good butter.

Where the butter burger comes from

Wisconsin has deep burger roots. The town of Seymour claims a teenager named Charlie Nagreen sold the first hamburger at its county fair in 1885, though that's one of several disputed stories (see who invented the hamburger). The butter burger itself grew up in the state's diners and drive-ins in the 1930s, and its two best-known homes opened within about a year of each other. Which one came first is still debated.

• Solly's Grille in Glendale, just north of Milwaukee, has been owned by the same family since 1936. It started as Solly's Coffee Shop, took its current name in 1993 and has been at its Port Washington Road location since 1971. In 2022 it was named a James Beard America's Classic.
• Kroll's in Green Bay opened in the mid-1930s. Accounts give 1935 or 1936. In 1945 the founder sold it to his sister and her husband, the Schauers, whose family has run Kroll's East ever since. A separate Kroll's West, under different ownership, sits across from Lambeau Field.

The two styles of butter burger

Butter on the patty (the Solly's style)

At Solly's, a sirloin patty is cooked on a flat-top and finished with stewed onions and a generous scoop of Wisconsin butter, which melts down over the meat and soaks into the bun. It's rich, messy and best eaten with plenty of napkins.

Butter on the bun (the Kroll's style)

Kroll's original burger was cooked over charcoal and served on a toasted, buttered roll. The butter is more of a bread spread than a topping, so it's lighter but still unmistakably buttery. Many fast-food versions follow a similar idea: Culver's, the Wisconsin-born chain founded in 1984, calls its burgers ButterBurgers.

Which is better?

It depends on what you like. Butter on the patty gives you a pool of melted butter and onion juices. Butter on the bun gives you a crisp, toasted roll with a richer bite. If you're visiting Wisconsin, try both.

Where to eat a butter burger

• Solly's Grille, Glendale (Milwaukee area): the classic butter-on-the-patty version.
• Kroll's West, Green Bay, across from Lambeau Field: popular on game days.
• Kroll's East, Main Street in Green Bay: the original family-run location. The property was listed for sale in January 2026 while the restaurant kept operating, so check its status before making a special trip.
• Any Culver's, for the fast-food take.

While you're around Milwaukee, pair Solly's with jumbo burgers and frozen custard at Kopp's, which has locations in Glendale, Greenfield and Brookfield. See every pick in our Milwaukee burger guide and the best burgers in Wisconsin.

How to make a butter burger at home

Our Wisconsin butter burger recipe has exact amounts. Here's the method:

1. Pick your beef. Ground sirloin or an 80/20 chuck both work. Leaner sirloin is closer to Solly's and leaves room for all that butter.
2. Form thin patties. Aim for about a third of an inch thick, slightly wider than the bun. Season with salt and pepper just before cooking.
3. Stew the onions. Slowly cook sliced onions in a little butter and water until very soft, about 15 to 20 minutes.
4. Cook hot and fast. Use a cast iron skillet or griddle over medium-high heat. Thin patties take only a few minutes per side. Cook to 160°F for safety.
5. Butter the bun. Toast the cut sides of the bun in butter until golden.
6. Finish with butter. Set the patty on the bottom bun, add onions, then top with a tablespoon or so of soft salted butter so it melts into everything.

For more on cooking indoors, see how to cook burgers on the stove. Soft, slightly sturdy buns work best, since they need to soak up butter without falling apart. Our guide to the best buns for burgers can help.

Tips for a better butter burger

• Use real butter, not margarine. The flavor is the whole point.
• Let it soften first. Room-temperature butter melts the moment it hits the hot patty.
• Salted vs. unsalted: salted butter adds seasoning; if you use it, go lighter on salt in the beef.
• Keep toppings simple. Onions, pickles, maybe a slice of cheese. Heavy sauces fight with the butter.
• Serve right away. Butter burgers don't hold well, and the bun gets soggy as it sits.

FAQ

What is a butter burger?

A burger finished with butter, either melted onto the cooked patty or spread on a toasted bun. It's most closely associated with Wisconsin.

Who invented the butter burger?

It's disputed. Solly's Grille near Milwaukee dates to 1936, and Kroll's in Green Bay dates to 1935 or 1936. Both are credited with popularizing it.

Does a butter burger have butter inside the patty?

Traditionally no. The butter goes on top of the cooked patty or on the bun. Mixing cold butter into the meat is a home-cook variation, not the classic method.

Is Culver's a real butter burger?

Culver's brands its burgers as ButterBurgers, built around a buttered, toasted bun. Many Wisconsinites consider Solly's and Kroll's the originals.