Milwaukee's great flavors include wursts and sausages of every kind, dreamy custard, fish fries, and wondrous German, Czech, Polish, and Serbian dishes found in few other cities in America. Milwaukee also happens to be hamburger heaven, its unique specialty the butter burger. This recipe calls for 6-8 tablespoons, but as the accompanying picture (of a butter burger -- with cheese -- from Solly's Grille) shows, there is no such thing as too much butter on a Milwaukee butter burger.
Preparation Time: 5
Cook Time: 10
1 pound lean ground hamburger meat
condiments to taste
6-8 tablespoons butter, soft enough to spread
1/2 to 1 cup chopped onions (optional)
- Fashion hamburger meat into 6 round patties 1/4 to 1-/2-inch thick. Dust with salt.
Prepare the insides of the tops of the buns with whatever condiments you want on the burgers. Spread the bottoms of buns with butter, using up about half of the total amount of butter.
On a grill or in a heavy skillet, melt the remaining butter over medium-high heat. If you want grilled onions on your burgers, toss in the onions and cook them until just barely soft; then scoot them to the side of the pan. Fry hamburgers on both sides until cooked to desired degree of doneness, about 3 minutes total for quite rare up to 6 or 7 minutes for well-done. Move the hot burgers onto the prepared bun bottoms, so heat from burger melts the butter on the bun. Serve immediately.