HOMEMADE BUTTER BURGERS

Some weeks ago, we rented a car right before sunset and drove up to Milwaukee. We left Chicago with growling stomachs but I had my heart set on having a real Milwaukee smashed butter burger for dinner so we just drove on.

We finally found “Kopp’s”, a joint that specializes in Milwaukee butter burgers and allegedly, the best frozen custard ever.

Okay, I need to get the frozen custard talk out of the way because this is afterall a butter burger post. It’s just that the frozen custard alone is reason enough to drive all the way up to Milwaukee from Chicago. Every. single. weekend.

But then again, I’ve been known to drive extremely long distances just for a piece of cake.

It was a really good piece of cake.

And really good tacos.

And really good everything else I’ve driven miles and miles for in order to satisfy that specific craving.

Now let me tell you—those butter burgers had my head spinning and I just didn’t get how they got that beef so incredibly moist and flavorful and delicious and heavenly and so sinfully buttery.

They weren’t thick, dense patties (which personally, I really hate and yep, I do realize I’m in the minority for that touchy topic but I’m just fine with that).

INGREDIENTS

• ½ pound Extra Lean Ground Sirloin Beef
• ⅓ pound Ground Wagyu Beef
• 1 Onion, grated
• 1 teaspoon Sea Salt
• ½ teaspoon Black Pepper
• 2 tablespoons Butter, diced
• 4 tablespoons Vegetable Oil
• 8 slices of Cheddar Cheese (or American cheese if you like)
• 4 Hamburger Buns
• Optional Toppings that I love:
• Sliced Pickled Jalapeños
• Chopped Raw Onion
• Caramelized Onions - To Make: Take a large onion and slice it. Put in a pan on medium heat with 2 tablespoons of butter. Stir occasionally. You can choose to put lid on while you’re not stirring. After onions are completely softened and browned, remove from heat. Should take about 25 minutes.
• Ketchup
• Mustard

INSTRUCTIONS

1. Combine both beefs, onion, sea salt, and black pepper until ingredients are incorporated.
2. If using cast iron, place the heat on med-low to medium. If using a nonstick pan, place the heat on med-high.
3. Now take ¼ of mixture and form put some of the butter inside. Form into a thin patty and set on a plate.
4. Continue with remaining beef.
5. For every patty add 1 tablespoon vegetable oil to your griddle/pan.
6. ..............................

for full recipes please see : honestandtasty.com

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