Butter Burgers Anyone?

What’s a butter burger? That was a frequently asked question from readers of Spontaneous Revolutions: Seeing American One Pedal at a Time. This question came most often from people who live outside the Midwest. 

These yummy hamburgers were mentioned in Week 8 and during our visit to Sheboygan, Wisconsin (Week 12) and prompted the chapter title “Memory Lane and Butter Burgers.” 

Here are a few short excerpts talking about the buttery goodness:

“We had lunch at an old favorite, The Charcoal Inn, which boasts the honor of a favorable mention in The New York Times. We had butter burgers on sturdy hard rolls, fries, and vanilla malts made with Wisconsin ice cream. I felt 16 again!” 

And from earlier in the trip, Week 8: 

“My homespun memories involved small gaggles of best friends, huddled at the coffee shop counter, giggling and eating butter burgers. We pretended not to notice cute boys sitting across from us but flirted outlandishly. Funny how memories come whooshing back. For a moment, it seemed like yesterday.” 

I often still think about how good they are. But to explain more fully, butter burgers are simply hamburgers topped with fresh Wisconsin butter. (It’s the Dairy State, you know!) The butter is typically added directly on the patty, or spread on the bun and grilled. And in some cases, both. 

Most butter burger experts credit Wisconsin restauranteurs for inventing this tasty addition. Culvers, the fast food chain, made it famous and now many restaurants in and around the Midwest serve burgers this way. 

But to be fair on the history, according to the website Home of the Hamburger, butter burgers were invented by a man named Charlie Nagreen. He served burgers fried in butter back in 1885 at the Seymour Wisconsin Fair. Then, Solly's Grille in Milwaukee popularized them in 1936. They opted to put a butter pat on top of the burger as it was cooking. 

When Culver’s, originally named, "Culver’s Frozen Custard and Butter Burgers” opened its doors back in 1984, they used a twist on this method by putting the butter on the bun instead of the patty. But like chefs are want to do, the tweaking of where and what to do with the butter continually changes. 

Some current recipes have another method, calling for chefs to mix grated frozen butter directly with the ground beef before grilling, claiming it will create more tender, juicy meat. 

Whether you’re visiting the Midwest or trying a new technique at home, whatever cooking style is used, it makes for a great burger! And now excuse me, it’s time eat. I made myself hungry.