Wisconsin butter-basted burgers are rich, juicy, and deeply flavorful, celebrating two iconic Wisconsin staples: high-quality beef and dairy butter. Unlike grilled burgers that rely on open flames, this method uses a hot skillet or griddle and repeated basting with butter to create a crisp crust while keeping the interior moist and tender.
Ingredients
For the Burger Patties
- 2 pounds ground beef (80/20 blend recommended for juiciness)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Butter Basting
- 8 tablespoons unsalted Wisconsin butter
- 2 cloves garlic, lightly smashed (optional)
- 2 sprigs fresh thyme or rosemary (optional)
For Assembly
- 6 sturdy hamburger buns (brioche or potato rolls preferred)
- 6 slices Wisconsin cheddar cheese or American cheese (optional)
- Lettuce leaves
- Sliced tomatoes
- Sliced onions (raw or caramelized)
- Pickles
Optional Condiments
- Yellow mustard
- Ketchup
- Mayonnaise
Equipment Needed
- Heavy cast-iron skillet or flat-top griddle
- Spatula
- Spoon for basting
- Meat thermometer (optional)
- Plate and aluminum foil for resting
Preparation
1. Preparing the Burger Patties
Place the ground beef in a large mixing bowl. Gently break it apart with your hands, being careful not to overwork the meat, as this can lead to dense burgers.
Season the beef evenly with salt, black pepper, garlic powder, and onion powder. Lightly mix until just combined.
Divide the meat into six equal portions. Shape each portion into a patty approximately 3/4-inch thick. Press a small indentation into the center of each patty to prevent puffing during cooking.
Place the patties on a plate, cover loosely, and refrigerate for 20–30 minutes to help them hold their shape.
Cooking the Burgers
2. Heating the Skillet
Place a cast-iron skillet or griddle over medium-high heat. Allow it to preheat thoroughly for 5–7 minutes. A properly heated surface is essential for forming a crisp crust.
Add 2 tablespoons of butter to the skillet and let it melt and foam.
3. Searing the Patties
Place the burger patties into the hot skillet, indentation side up. Do not overcrowd the pan; cook in batches if necessary.
Let the patties sear undisturbed for 3–4 minutes until a deep brown crust forms on the bottom.
Flip the patties carefully using a spatula.
4. Butter Basting
After flipping, add the remaining butter to the skillet along with the garlic and fresh herbs, if using.
As the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously baste the burgers with the melted butter. This process adds richness and helps cook the burgers evenly.
Continue basting for 2–4 minutes, depending on desired doneness:
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
If adding cheese, place a slice on each patty during the final minute of cooking and cover the skillet briefly to help it melt.
Toasting the Buns
While the burgers cook, split the buns and lightly toast them in a separate pan or directly on the skillet using a small amount of butter until golden brown.
Resting the Burgers
Transfer the cooked patties to a plate and loosely tent with foil. Allow them to rest for 3–5 minutes. Resting helps the juices redistribute within the meat.
Assembling the Burgers
Place each burger patty on the bottom half of a toasted bun. Add desired toppings such as lettuce, tomato, onion, and pickles.
Spread condiments on the top bun and place it over the burger.
Serve immediately while hot.
Tips for Best Results
- Use high-fat ground beef for maximum juiciness
- Avoid pressing down on the patties while cooking
- Butter should foam, not burn; reduce heat if necessary
- Cast iron provides the best crust and heat retention
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