Butter Burgers Recipe
served in a pool of salty Wisconsin butter
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Ingredients
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Burgers
Butter Pool
Buns & Toppings
Finish & Rest
Method
Burgers
- 1
Form Patties
Divide the ground beef into 4 equal portions (~6 oz each). Handle the meat as little as possible and form loose, flat patties about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.
- 2
Season
Season both sides of each patty generously with the kosher salt (about 1/2 tsp per side per patty) and freshly ground black pepper. Sprinkle Worcestershire sauce over the top of each patty and pat gently so it adheres.
- 3
- 4
Cook Patties
Heat a heavy skillet or cast-iron pan over medium-high heat until shimmering. Do not add oil. Place the patties in the hot pan (work in batches if necessary) and sear for 3–4 minutes without moving to form a good crust. Flip and cook 2–3 minutes more for medium (adjust 1–2 minutes for desired doneness). During the last 1 minute of cooking, place a slice of American cheese on each patty and cover the pan briefly to melt the cheese.
- 5
Rest Patties
Transfer cooked patties to a warm plate and let rest for 3 minutes. This helps redistribute juices and prevents tearing when placing in the butter pool.
Butter Pool
- 6
Clarify (optional) / Heat Butter
While patties are resting or in a separate saucepan, gently melt the Wisconsin butter over low heat until fully liquid. For a clearer, longer-lasting pool, skim foam and continue to cook very gently until milk solids separate and settle (clarified butter). If you prefer a richer milky flavor, stop once the butter is fully melted and combined.
- 7
- 8
Keep Warm
Keep the butter warm over the lowest heat or transfer to a wide shallow warmed serving bowl (a small cast-iron skillet or shallow wide dish works well). The butter should be hot but not smoking when you place the burgers in it.
Buns & Assembly
- 9
Toast Buns (optional)
If toasting, spread about 1/2 tbsp butter on cut sides of each bun (use the reserved butter or scoop from the warm butter pool). Place buns cut-side down in a skillet over medium heat and toast until golden, about 1–2 minutes. Alternatively, briefly dunk cut sides into the warm butter pool to soak and toast in the pan for a richer result.
- 10
Assemble Burgers in Butter Pool
Pour or ladle a generous amount (about 1/4 to 1/3 cup) of warm seasoned butter into the bottom of each shallow serving bowl or onto a warmed plate to form a pool. Place a toasted bottom bun into the butter (optional) and set a rested, cheesed patty directly into the butter so the bottom and sides sit in the pool. Add desired toppings (onion, pickle, lettuce) atop the patty, then crown with the top bun. For maximum butter soak, you may briefly spoon additional hot butter over the assembled burger.
- 11