1. Get Your Toppings Ready to Go
While you’re cooking your burger, keep a stick of room-temperature butter at hand. To make a truly authentic butter burger, use sweet Wisconsin butter, but really any good butter will do. Solly’s serves their signature burger with house-made stewed onions. Their recipe is a family secret, but you can make your own version by chopping a white onion, and sautéing it in olive oil over medium heat. When the onion is translucent, add 1/4 cup of water, a splash of vinegar, and a sprinkle of salt and pepper. Cover and continue to cook over low heat for about 20 minutes, or until the onions have re-absorbed most of the liquid.
2. Keep the Meat Simple
All you need to make a great butter burger patty is some really good ground sirloin. Divide the meat into ¼ pound portions, and flatten each one into a very flat, wide disk. Season the outside with salt and pepper. Cook over a hot oiled griddle or a grill for about three minutes on each side.
3. Toast the Bun
To achieve an ideal state of butter melty-ness, toast your bun in a broiler or toaster oven at the same time as you’re cooking your meat so that both are piping hot when it’s time to add the butter. Kaiser rolls or potato buns both work great.
••••HERE’S THE VIDEO!!
Find it online: https://blogchef.net/culvers-butterburger-recipe/
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