Wisconsin Butter Burger

The butter burger is a Wisconsin tradition: a thin griddled patty with soft, sweet onions and a generous pat of butter that melts into the beef and the bun. It's simple, rich and very hard to stop at one.

1. Cook the onions. Melt 1 tbsp butter in a skillet over medium heat and cook the onion with a pinch of salt until soft and golden, about 6 minutes. Set aside.
2. Toast the buns. Butter the cut sides and toast in the skillet until golden.
3. Cook the patties. Divide the beef into 4 balls. Increase the heat to medium-high, add the balls and press each into a thin patty. Season with salt and pepper and cook 2 to 3 minutes until browned.
4. Flip and finish. Flip, add cheese if using, and cook 1 to 2 minutes more until the beef reaches 160°F.
5. Butter it. Spread about ½ tbsp butter on each top bun so it melts onto the hot patty.
6. Build with the onions and pickles and serve right away.

• Use good butter. It's a main ingredient here, so the flavor really comes through.
• Learn the history. Read our Wisconsin butter burger guide to see how Solly's and Kroll's each do it, and our guide to American burger styles.

Approximately 560 calories per burger with bun and cheese. This is an estimate.