The Milwaukee butter burger is a fresh-griddled beef patty with a generous pat of butter melted on top, served on a toasted bun with stewed onions.

Kenneth Salmon, known as Solly, opened Solly's Coffee Shop in 1936 near Green Bay and Burleigh, and the shop popularised the butter burger, a pat of butter on a fresh-griddled patty with stewed onions; the diner moved to North Port Washington Road in Glendale in 1971. The style spread to Sobelman's, Kopp's and other Milwaukee chains, and the term butter burger entered the Milwaukee lexicon by the 1950s. Solly's still serves the original version with the butter visible on the patty as you eat it; Sobelman's adds toppings; Kopp's pairs it with daily-changing frozen custard.

Where to eat Butter burger in Milwaukee

4 editor picks for Butter burger in Milwaukee, ranked by editorial score. All Milwaukee signature dishes · Butter burger across every city.

  • Solly's Grille

    Order The original butter burger with stewed onions and a chocolate malt to go.

    Solly's Grille on North Port Washington Road in Glendale, founded by Kenneth Salmon in 1936, popularised the butter burger with a pat on a griddled patty.

    DetailsDirections

  • Kopp's Frozen Custard

    Order A Jumbo cheeseburger and a small of the flavour of the day with a chocolate cone.

    Kopp's Frozen Custard on North Port Washington Road, founded by Elsa Kopp in 1950, serves jumbo cheeseburgers and a daily-changing custard flavour today.

    DetailsDirections

  • Sobelman's Pub and Grill

    Order The Masterpiece Bloody Mary garnished with a brat, slider and pickled vegetables.

    Sobelman's Pub and Grill on West St Paul Avenue serves Milwaukee's most photographed Bloody Mary with brat, slider and pickled garnish stack since 1999.

    DetailsDirections

  • AJ Bombers

    Order The Barrie Burger with cheese curds and a basket of fries.

    AJ Bombers on North Water Street downtown is Joe Sorge's burger bar with airplane-themed peanut delivery, the Barrie Burger and a deep beer list since 2009.

    DetailsDirections

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Make it at home

Serves 430 minEasy

Ingredients

  • 500g 80/20 ground beef chuck
  • 4 soft white hamburger buns
  • 60g salted butter, at room temperature
  • 1 large yellow onion, sliced thin
  • 4 slices American cheese
  • Salt and black pepper
  • Yellow mustard
  • Sliced pickles to serve

Method

  1. Divide beef into 4 equal portions; form into loose patties slightly larger than the buns.
  2. Heat a heavy skillet or cast-iron over medium-high heat. Add 1 tablespoon butter and the sliced onions; cook 8 minutes until soft and golden.
  3. Push onions to the side. Season patties with salt and pepper, then sear on the hot pan 2 minutes per side for medium.
  4. Top each patty with a slice of cheese in the final minute; cover the pan briefly to melt.
  5. Toast the cut sides of the buns in the butter and onion-fat residue in the pan.
  6. Place a patty on each bun, spoon a generous pat of butter on top of the patty, then add stewed onions, pickles and a stripe of yellow mustard.
  7. Eat immediately, ideally with a chocolate malt on the side.

Editor tip. The butter goes on top of the patty after cooking; do not skip it. Use salted butter and stewed onions; American cheese is canonical, but cheddar works for a stronger version.

Common allergens: Gluten, Dairy.