By Becky Hardin
Updated Mar 13, 2025
These butter burgers are amazingly delicious and just so happen to be my favorite burger recipe! A butter-soaked burger is not for the health-conscious, but it is for anyone who enjoys really good food! It should be no surprise that a state known for its dairy products (Wisconsin, represent!) would pile them onto a burger. This Wisconsin butter burger recipe had me drooling before I even bit into the juicy, cheesy, buttery goodness!
5-Star Review
“I love this recipe so much. Took it a step further and fried the buns in the same pan for an ever more buttery treat. Great recipe!” -Tanya MacInnis
I’m going to start off by saying a few obvious things: butter burgers are made with lots and lots of butter; they are incredibly flavorful and delicious; and they are not healthy. This recipe is everything I dream of when I’m on a diet, and it’s well worth the indulgence. It is made up of a pan-seared buttery burger patty, a slice of cheese, onions cooked in butter, and a soft bun covered in butter. It’s true to its name with all the butter!
Tips for Success
- Be sure to cook the onions in butter and water and then brown them.
- Don’t skimp on buttering the bun tops. Yes, TWO tablespoons per bun top to be considered Wisconsin Butter Burgers.
- Be sure to cook the patties a full 3 minutes before flipping them. These burgers need a good sear to get the flavorful dark brown crust.
Ingredients1x2x3x
- ▢ 12 tablespoons salted butter softened and divided (1¼ sticks)
- ▢ 1 medium sweet onion chopped
- ▢ 1 tablespoon water
- ▢ ¾ teaspoon kosher salt divided
- ▢ 1 pound 90% lean ground beef
- ▢ ¾ teaspoon ground black pepper
- ▢ 4 homemade burger buns toasted
- ▢ 4 slices American cheese
Video
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the chopped onion, water, and ¼ teaspoon of salt. Cover and cook, until tender, about 5 minutes. 12 tablespoons salted butter, 1 medium sweet onion, 1 tablespoon water, ¾ teaspoon kosher salt
- Reduce the heat to medium-low and remove the lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer the onions to a plate, and divide into 4 equal portions; set aside until ready to use.
- Divide beef into 4 equal-sized portions and gently shape each into a 4½x½-inch patty. Sprinkle both sides of the patties with salt and pepper. Refrigerate the patties for 15-30 minutes. 1 pound 90% lean ground beef, ¾ teaspoon ground black pepper
- Spread each bun top with 2 tablespoons of butter; set aside. 4 homemade burger buns
- Heat 1-2 tablespoons butter in the same skillet used for the onions until it begins to smoke. Use a spatula to transfer the patties to the skillet and cook for 3 minutes (without moving them).
- Flip the patties and cook for 1 more minute. Place 1 cheese slice over each patty and continue to cook until the cheese is melted, about 20-30 seconds more. 4 slices American cheese
- Transfer patties to the bun bottoms and place ¼ of the sautéed onions on each patty. Top each with the buttered bun tops and serve immediately.
Becky’s Tips
- I like to use high-quality European-style butter for the richest flavor.
- Lean ground beef is the best for this recipe since we’re adding extra fat.
- Toast your buns for an extra crunch.
- American cheese has a mild and buttery flavor that beautifully complements these burgers, but any kind of melting cheese will work here.
- Add all your favorite burger toppings to finish these burgers off right.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Butter Burger Step by Step
Cook the Onions: In a large skillet, melt 2 tablespoons of salted butter over medium heat. Add the 1 chopped sweet onion, 1 tablespoon of water, and ¼ teaspoon of salt. Cover and cook until tender, about 5 minutes.
Divide the Onions: Reduce the heat to medium-low and remove the lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer the onions to a plate, and divide into 4 equal portions; set aside until ready to use.
Portion the Patties: Divide 1 pound of 90% lean ground beef into 4 equal-sized portions and gently shape each into a 4½x½-inch patty. Sprinkle both sides of the patties with ½ teaspoon of salt and ¾ teaspoon of black pepper. Refrigerate the patties for 15-30 minutes.
Butter the Buns: Spread 4 hamburger bun tops with 2 tablespoons of butter; set aside.
Cook the Burgers: Heat 1-2 tablespoons butter in the same skillet used for the onions until it begins to smoke. Use a spatula to transfer the patties to the skillet and cook for 3 minutes (without moving them).
Melt the Cheese: Flip the patties and cook for 1 more minute. Place 1 American cheese slice over each patty and continue to cook until the cheese is melted, about 20-30 seconds more.
Assemble the Burgers: Transfer patties to the bun bottoms and place ¼ of the sautéed onions on each patty. Top each with the buttered bun tops and serve immediately.
How to Store
These butter burgers are best enjoyed as soon as they are made but will keep for up to 4 days in the refrigerator. I recommend keeping the components in separate airtight containers and assembling them before serving to avoid soggy burgers. I like to reheat the patties on the stovetop.
Serving Suggestions
I have so many favorite side dishes that are absolutely delicious with these butter burgers. Of course, french fries are the classic choice, but I also love fried pickles ! Be sure to try serve it with my burger sauce and fry sauce to cut all that buttery goodness with a bit of tang!
More burger recipes to try
Burger Seasoning
Stovetop Burgers (How to Cook Burgers on the Stove)
Cheeseburger Sliders (Baked Sliders Recipe)
Air Fryer Hamburgers
Butter Burger Recipe
Ingredients
- 12 tablespoons salted butter softened and divided (1¼ sticks)
- 1 medium sweet onion chopped
- 1 tablespoon water
- ¾ teaspoon kosher salt divided
- 1 pound 90% lean ground beef
- ¾ teaspoon ground black pepper
- 4 homemade burger buns toasted
- 4 slices American cheese
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the chopped onion, water, and ¼ teaspoon of salt. Cover and cook, until tender, about 5 minutes. 12 tablespoons salted butter, 1 medium sweet onion, 1 tablespoon water, ¾ teaspoon kosher salt
- Reduce the heat to medium-low and remove the lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer the onions to a plate, and divide into 4 equal portions; set aside until ready to use.
- Divide beef into 4 equal-sized portions and gently shape each into a 4½x½-inch patty. Sprinkle both sides of the patties with salt and pepper. Refrigerate the patties for 15-30 minutes. 1 pound 90% lean ground beef, ¾ teaspoon ground black pepper
- Spread each bun top with 2 tablespoons of butter; set aside. 4 homemade burger buns
- Heat 1-2 tablespoons butter in the same skillet used for the onions until it begins to smoke. Use a spatula to transfer the patties to the skillet and cook for 3 minutes (without moving them).
- Flip the patties and cook for 1 more minute. Place 1 cheese slice over each patty and continue to cook until the cheese is melted, about 20-30 seconds more. 4 slices American cheese
- Transfer patties to the bun bottoms and place ¼ of the sautéed onions on each patty. Top each with the buttered bun tops and serve immediately.
Video
Notes
- I like to use high-quality European-style butter for the richest flavor.
- Lean ground beef is the best for this recipe since we’re adding extra fat.
- Toast your buns for an extra crunch.
- American cheese has a mild and buttery flavor that beautifully complements these burgers, but any kind of melting cheese will work here.
- Add all your favorite burger toppings to finish these burgers off right.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
