Dairy State Buttered Burgers

Dairy State Buttered Burgers
Dairy State Buttered Burgers
Many cooks of Wisconsin and Minnesota consider it patriotic to add extra butter to a dish whenever possible. At drive-ins in these two states, butter is not considered merely a hamburger condiment but an integral component. After studying a slew of burger flippers at work in Milwaukee, we devised the following recipe:
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 burgers
American Sandwich Dairy Ground Beef Fall Gourmet
  • 1 pound ground chuck
  • shredded lettuce
  • tomato slices

Preparation Fashion beef into 6 patties no more than 1/4 inch thick and season each patty with salt. Spread bottom half of each bun with 1/2 tablespoon softened butter. On a griddle or in a large heavy skillet fry onions in additional 3 tablespoons butter over moderately high heat, stirring, until barely softened, and push to side of griddle or skillet. Fry burgers, flipping once, about 2 minutes on each side for well-done. Transfer burgers to buttered bun bottoms while still hot (to melt butter) and top with onion, tomato, and lettuce. Spread condiments on bun tops. Serve burgers with plenty of napkins.

Preparation Fashion beef into 6 patties no more than 1/4 inch thick and season each patty with salt. Spread bottom half of each bun with 1/2 tablespoon softened butter. On a griddle or in a large heavy skillet fry onions in additional 3 tablespoons butter over moderately high heat, stirring, until barely softened, and push to side of griddle or skillet. Fry burgers, flipping once, about 2 minutes on each side for well-done. Transfer burgers to buttered bun bottoms while still hot (to melt butter) and top with onion, tomato, and lettuce. Spread condiments on bun tops. Serve burgers with plenty of napkins.

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