Dairy State Buttered Burgers

Dairy State Buttered Burgers

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Description

Many cooks of Wisconsin and Minnesota consider it patriotic to add extra butter to a dish whenever possible. At drive-ins in these two states, butter is not considered merely a hamburger condiment but an integral component. After studying a slew of burger flippers at work in Milwaukee, we devised the following recipe:

Ingredients

1 pound ground chuck
6 hamburger buns, split
3 tablespoons unsalted butter, softened, plus 3 tablespoons additional if using onion
2/3 cup chopped onion (optional)
tomato slices
shredded lettuce
condiments such as ketchup and mustard

Directions

  1. Fashion beef into 6 patties no more than 1/4 inch thick and season each patty with salt.
  2. Spread bottom half of each bun with 1/2 tablespoon softened butter.
  3. On a griddle or in a large heavy skillet fry onions in additional 3 tablespoons butter over moderately high heat, stirring, until barely softened, and push to side of griddle or skillet. Fry burgers, flipping once, about 2 minutes on each side for well-done.
  4. Transfer burgers to buttered bun bottoms while still hot (to melt butter) and top with onion, tomato, and lettuce. Spread condiments on bun tops.
  5. Serve burgers with plenty of napkins.

Tags

    Sandwich Dairy Ground Beef Fall Gourmet
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