Did You Say Hamburgers? Oh Yum!

Just as Oklahoma has their Onion Burger, Wisconsin has their Butter Burger. As it eating a big hunk of ground beef wasn’t enough to clog an artery or two, let’s baste that bad boy in butter!

Wisconsin is known for dairies. Diaries give us milk. And what comes from milk besides cream? Butter and cheese, of course. It makes sense that the supplier of the nation’s butter would come up with a way to improve a burger one pat at a time.

In Wisconsin, butter isn’t just an ingredient. It’s a philosophy, a sense of pride, a taste of luxury without being extravagant. It makes sense that during the hay-day of small town life and roadside diners, that this philosophy was put to good use.

The Wisconsin Butter Burger has a simple but sacred way of preparation. There were some strict ground rules. First, the beef needed to be fresh, from a local butcher if at all possible. The burgers needed to be seared on a hot griddle, not over an open flame. Once seared, a pat of Wisconsin butter was added. It didn’t matter if the butter was salted or whipped, so long as it was creamy and sweet. Finally, the bun needed to be lightly toasted with a slathering of butter, too. Toppings of onions, pickles and cheese were all optional, so long as the toppings never overshadowed the real star – the butter dripping from that juicy burger. The only points of debate remain with the placement of the butter. Strictly on top to melt in or on top and beneath. For me, that would be both. The more butter, the better.

Today in Hamburger Day. What better way to embrace the day then with a burger from Hubby’s home state. Enjoy!

Wisconsin Butter-Basted Onion Burgers 2
1 Yellow Onion
8 tablespoons Butter, divided
1 lb lean Ground Beef
Seasoning Salt to taste
Black Pepper to taste
4 Hamburger Buns
3 Green Leaf Lettuce Leaves
1 large Beefsteak Tomato
Ketchup as desired
Mustard as desired
Mayonnaise as desired
Dill Pickle Chips
Sliced Cheese, optional

Peel and finely mince the onion. In a skillet over medium heat, melt 2 tablespoons of butter. Saute the onions until translucent and just beginning to brown. Remove from the skillet with a slotted spoon and set aside.

Season ground beef generously with seasoning salt and pepper. Add the onions to the seasoned meat, mix thoroughly without overworking the meat. Divide the meat equally into quarters or thirds, depending upon how many brugers you need. Flatten to form into patties just slightly larger than the buns. Set aside.

To the now empty skillet, melt 2 more tablespoons of butter over medium heat. Swirl the skillet to distribute the butter.

Add burgers; cook about 5 minutes per side to desired doneness, basting with the butter. While the burgers cook, break lettuce leaves from the head and set aside. Slice tomato, set aside.

Lightly toast the buns, brushed with more butter, and place on individual plates or a serving platter.

Spread the cut side of buns with desired mustard, mayonnaise or ketchup. Top the bottom bun with sliced tomatoes and lettuce leaves.

Remove the skillet from heat, top each burger with 1 tablespoon of butter, allowing the butter to drip down over the burger. Once the butter is nearly melted, top patties as desired with slices of sharp Cheddar Cheese. Transfer patties to the buns, finish with pickle slices, then top with remaining top bun. Serve with fries and plenty of napkins.

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Be like newborn babies,
Always thirsty for the pure spiritual milk,
So that by drinking it you will grown