What Exactly Separates Butter Burgers From The Pack?

The characteristics of a butter burger may be confusing and open to interpretation, but, man, they sure are delicious. Here's what is agreed-upon: butter burgers hail from the dairy state of Wisconsin, where everything is better with butter (say that five times fast!). While most essential tips for grilling perfect burgers don't include a heaping dollop of butter in the mix, Wisconsinites have discovered that the addition of butter to burgers enhances the savory umami character of it all, creating a luscious, flavorful patty that, appropriately, melts in the mouth. Here's where the confusion comes in, however. Is the butter mixed into the beef, melted atop the patty, or slathered generously on the bun? It all depends on who you ask.

Culver's, the popular fast food chain that has made a name for itself on the back of butter burgers, is proud of the fact that it only smears a bit of butter on the top of the bun, as opposed to including butter in the meat. Other recipes call for absolutely dousing the bun in butter — we're talking two tablespoons per serving! — and frying the patty in butter. Still others will actually incorporate butter into the beef mixture when they are grinding the steak for the patties. The common thread is a heavy hand with the butter, whether you are serving it on the bun, in the meat, as a medium for condiments, or any combination thereof. 

Here's where the differences between butter and margarine comes into play: real butter has a silky mouthfeel and creaminess that many say you can't duplicate with oil-based spread. If you are endeavoring to make a butter burger of your own, the methods really come down to your own affection for butter and where you want it in your meal. There's technically no reason why you couldn't use a plant-based meat alternative in your burger, but you will, of course, be sacrificing some of that delicious fattiness that you get with beef.

Most butter burgers have a buttered bun, regardless of whether they incorporate butter in the patty, so that should be considered essential. Whether you butter the top of the bun or the soft underside is up to you. There's really no reason you can't do both, as long as your cardiologist is on board. If you are making your own patties, feel free to fold a pat of butter inside the meat mixture, or simply fry your patties in a generous slick of the stuff. A genuine Wisconsin butter burger typically features minced onion, also fried in — you guessed it — butter. The challenge here is going to be balancing your drive for butter with the ending greasiness of your meal. Feel free to experiment. The attempts are bound to be delicious.