While most Wisconsin butter burgers are simply topped with butter, here we double down and add it directly to the beef blend. Sirloin steak and a savory soy sauce–butter mix are ground together, portioned into patties, griddled, and topped with stewed onions and even more butter.
Jed Portman is a Kansas City-based writer and the creator of Midwesterner, a newsletter about heartland food and drink. He has been writing for Serious Eats since 2012 and has also been published in
Then again, Modell pointed out, many of us are okay with butter-soaked beef in a different context—when we go out for steaks. of soft, spreadable Badger State gold. “The butter is a whole extra ingredient,” Modell says. That’s the burger I wanted to make.When I learned that the butter burger at Solly's is made with all sirloin beef rather than chuck or a combo, the concept started to make more sense to me. There is a logic to it. Sirloin is ultra tender and ultra lean.
This isn’t a margarine burger, but I paid tribute to Lindey’s with a simple soy butter used throughout this recipe—in the grind, to cook the onions, and on top of each burger. A spritz of lemon juice on the onions completes the soy, butter, and lemon flavor trifecta for a predictably delicious result. This is not
Once beef and butter are chilled, grind them together in small batches to ensure that the mixture remains cold, and taking care to ensure a consistent balance of beef to butter in every batch. If not shaping burgers immediately, you can hold ground beef and butter in a covered bowl in the refrigerator for several hours.
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