How to Make Wisconsin Butter Burgers
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- After a visit to Milwaukee, we knew we wanted to recreate one of the best things we tasted at a little suburban restaurant named Solly’s Grille: butter burgers.
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Made these tonight - AMAZING - I never want a burger any other way......
guess you never had a smash burger
Heart Attack included no extra charge!
@Repent and believe in Jesus Christ Jesus was a carpenter not a cook
@@fastfed Smash butter burger?
I want seasoning in my patty
Seems like a great way to rescue an accidental purchase of 90% lean ground beef.
Yeah, I'm going to go ahead and guess Solly's uses 80% like a normal burger joint.
Yes!
Your choice of words is perfect
😂❤
lmao
Awesome!!! We did burgers like this 57 years ago (can't believe I just said that!) at a little burger joint where I worked in Richmond, Indiana. However, to add a touch, we let the drippy goodness from the burger and onions drip down over our french fries, adding another notch of flavor. Of course, we only did that for ourselves! What great memories... 'burger, fries and a coke for forty-nine cents!
49 CENTS ! 🙀 That'll never happen again. 😿
@@tinydancer7426 Damn near $49.00 these days.
@@Aaron-rj7bv 🤭😆😆😆😆😆 I was getting heartburn just watching the video. 🥴🤢
That sounds amazing. Glad to hear this is bringing back some memories.
There is nothing better in life then a great burger and fries. Not wasting the drippings over the fries is brilliant. It’s 2023 now, my son admits we had the best of times.
Dear Wisconsin,
Thanks for everything.
Very Sincerely,
The rest of the US.
AMEN! Lol.
I love this format. This reminds me of the cooking shows I used to watch on the TV when I was younger. So nostalgic!
Yes! I like it too.
@Repent and believe in Jesus Christ If anyone's ever going to bring me to jesus it sure ain't gonna be a bot
@@Slash687 I just reported that nonsense as spam.
@@747captain
Ditto!
This is one of the examples why I love & follow American Test Kitchen!!
Death by butter. A Wisconsin Tradition. As a Native Wisconsinite, I can attest to these and the Culver's variety.
Still worth it!
@@boogitybear2283
Taking decades off your life by eating like this is absolutely not worth it!
Fact, butter is great for you. Fact, beef is very good for you.
Fact, white bread is poison.
Welcome to the 21st century
@anti. Everything in moderation
I have also learned that if you notice how much juice comes out of the top in order to prevent the bottom bun getting to soggy turn the bun over. Put the "top" larger lid on the bottom this will allow more room for the juices to run into and still not let it get to soggy and fall apart. it does work well
Or put a slab in the middle and don't spread it like a dumbass
Yep. A Pro-Tip Solly’s veterans like us use.
Pity I’m boycotting them.
Bring back Kris!
Toasted bread makes it repel juices
I have been going to Solly’s for nearly 50 years, since I was a kid. I dearly love them. So glad to see you featuring them and their butter burgers. If you love butter, there is nothing better. ❤❤❤❤❤
Those burgers were made with love and I'm here for it all. My late mom would be proud of all the butter used in that heavenly creation. I definitely know what's for dinner tonight at the house.
Wish more cooking shows were like this. - less about competition
I've always made them like this which I learned from my father!! He's a Kentucky man that's been making them for 70 years!!! I lived in Wisconsin and had dairy farm. The neighbor had a grdaughter that I watched a couple hours in the morning . The first time her grandmother went to fix her toast she wanted it for fixed like mine and when she called and ask how I fix my toast I laughed my butt off. I just spread butter on top then broil it!! So its not toasted on both side and already had the butter on it!! When Culvers first opened I really couldn't believe that that was so special!! Lol
As a man from Wisconsin, the Butter Burger is integral to the very fabric of our state. It is the foundation that keeps us whole. Without it, we would crumble. Pairs well with cheese curds too.
One of the best things to come from your state! In my opinion, of course!😊
@@spitzmesser7203 Mine as well!
Butter makes everything better
HELLO WISCONSIN! Butter burgers and Friday night fish fries. Yeah baby!
I grew up in Green Bay, Wisconsin. Our butter-burger restaurant from the 30's was Kroll's. Grilled over an open flame and wrapped in wax paper, the burgers were the best.
They are still the best, just had some last month, anytime i have guests from out of town i bring them to krolls west
My instinct says flip that burger cheese side down so all that butter melts into the burger and not down the cheese and onto the plate and bottom bun.
Looks really good though. Can't wait to try.
I miss Milwaukee, great town, great people. There's nothing like Solly's or Sobelman's on St Paul. I miss places like that and Milwaukee is full of them.
Helps me understand why Culver's butter burgers are so delicious. That crispy outside with the pillow butter bun! These looked amazing. Great job!
Look on TH-cam for smash burger recipe videos. That’s the true way Culver’s make their butter burgers. Simple meat, salt and pepper. Served on a well buttered buns.
High quality butter is a trick used by burger joints and prime steak houses for a long time. It's all how you select the ingredients.
Solly’s uses butter to make it tasty. Culver’s uses butter so you can forget that they just smashed the moisture out to make pucks.
Culver's doesn't use as much butter Sollys.
Culver's sells a smash burger. This video is not how to make a smash burger.
I've always added butter to burgers and steaks as they cook, but frosting toasted buns with butter is a whole new level.
It helps a lot with the taste.
When I was in Germany our hostess made some amazing steaks that were brought sizzling to the table and we were provided with butter that had been mixed with garlic, parsley, and a little lemon juice to put on the steaks while they were still sizzling hot. It melted over the steaks and they were so tasty.
Former Wisconsinite here; talk about a blast from the past. I'll have to make these for my roommates sometime.
So many great places in Wisconsin that serve there own version of butter burger but the best are the ones you make at home.
Yep, I'm from Wisconsin and this is how the Best Burger stands do it. My Brothers 1st job as a teen in the 70s was at the Famous KOPPS Burger and Frozen Custard stand, when they only had one and it was a small walk up window, and you ate in your car. My Brother is the one who started buttering the buns and the owner Karl Kopp said Every customer raved about my Brothers burgers so much and asked what he was doing, and he then began to add the Butter to every bun, But NOT 2 TBLS, ...just coat the toasted bun, and it's amazing extra flavor but not swimming in it.
Kopps is Definitely a Burger and Frozen Custard restaurant you want to check out if in the Milwaukee area. BEST Huge Butter Burgers and Best Frozen Custard too, which is another thing Wisconsin is famous for.
I'll settle for a Culver's Butter Burger here in MN. They are also a Wisconsin based chain. The best around and theirs is basically a smash burger with a buttered and toasted bun. The best/
@@poehlerj Culver's is a good burger, but has the WORST Frozen Custard of any place, It's horrible! Kopps is the Best and so many others are awesome too.
@@jwm4ever Honestly have never had a frozen yogurt from Culver's. A double with cheese and fried onions is all I ever eat there.
@@poehlerj It's NOT frozen yogurt.
It's Frozen Custard..a very creamy ice cream that's unique to itself. It's not ice cream either. There's always battle for the BEST Frozen Custard because it has to be Flawless in smoothness and flavor and texture. Culver's has the Worst Frozen Custard. Many people love it and the restaurant is usually crowded, but it doesn't hold up to so many other awesome Frozen Custard places. Kopps being the best.
Elsa Kopp worked for the famous Leon's Burger and Custard stand and took their original recipe and made it better when she opened Kopps. Leon's is one of the best too. I can't believe you have been in Wisconsin and haven't had Frozen Custard.
@@jwm4ever First things first. Of course you are right, its custard not yogurt. I knew that, just must have had my brain in the wrong place when I typed yogurt, so my apologies for that. Second, although I've lived in Minnesota most of my life, twin cities area actually, I've only been to Wisconsin twice in my life. So I really haven't had a chance to try frozen custard from there. I don't doubt that it is good, just have never tried it. I also appreciate a good Johnsonville Brat as I think they are the best and that says a lot coming from a German. Perhaps you have a better recommendation for brats. I would love to hear if you do.
Solly's Grill is always great food and a step back in time.
Solly's invented the butter burger. I just wish they served beer!
After growing up in Wisconsin truly that is all I ever had here. Although my husband would ask for extra butter on a charcoal grilled hamburger and a toasted hard roll. Of course another favorite for me is the pork tenderate it is prepared like the burger. Yum!
I will practice this tomorrow and prepare for tailgating at Lambeau next season.
But Kopp's is less than 5 minutes away too!
Nice decades early death of a diet.
If you are lucky enough to go to Solly's, you'll find there is even more butter. Often they cut the burger in half and you'll find a knob of butter between the cut.
Craig Culver, the founder of Culver's restaurants, got the name butter burger from his mom's buttering buns and toasting them before putting the burger on.
I thought it was because he said it would melt in your mouth like butter. Many places lately butter their buns before toasting. A true Wisconsinite knows a better brand of beef makes a butter burger better.
Yeah, I just wish Culver's would stop burning the edges of their burgers. There's no excuse for it! I moved from Wisconsin to Florida, got a Culver's right down the street, and I stopped going there because of that. George Webb's always buttered their buns too. Miss those places.
Solly's predates Culver's by almost 50 years.
I guarantee you that everyone's mother in Wisconsin has been buttering everything with butter and calling it butter-something for 200 years.
@@uiscepreston ... Especially with so many residents with Germanic ancestry. No respectable German household ever runs out of butter, lol. It's always in the fridge and on the shopping list.
In north of France, we cook everything with butter…meat, veggies, pasta and even rice. Taste amazing. South of France, its olive oil since its closer to mediterannean
They sell these in many places across the country. An example is Culver's. Their restaurant is based on this concept.
I've been going to Solly's my entire life, as did my Mother & Father before me. Today, my adult kids absolutely love visiting Solly's, even though the oldest lives an hour away & middle kid lives broad (direct from the airport on visits, he diverts to Solly's ..., and then to Kopp's for Wisconsin Custard). Hoping they never change a thing!
Love that Solly’s is getting the proper love for butter burgers. The HS I went to is about a 6 min drive away and we would go regularly.
Wow that looks good! I am sure this is the way they do it, but I would put the cheese on the bottom so the butter melts into the burger rather than drip over the cheese.
I made this for my dinner. It was absolutely delicious. So far, this is the best burger I have eaten. Thank you very much for the recipe.
The “seasoning” on a cooking surface isn’t seasoning like salt and pepper. It’s a layer of polymerised oil that prevents food from sticking. Weird mistake to make.
Man, really looking forward to these ! I enjoyed the before , during and after , especially the reactions ! Butter all day !!
I want one right now! With french fries and a chocolate malt, with an extra shot of malt.♥️🍔
That to me is the quintessential 1950s teenager's meal straight out of an old Happy Days episode.. The type of roadside diner food to order while out for a drive in the country on a warm Saturday or Sunday afternoon. Or somebody lucky enough to play hooky on a weekday.
You had me at butter. But now its 'frosting the buns with butter' 😍 I love it soooo much
This person really equated putting salt and pepper on a burger to using an old griddle.
She kept saying that and I was thinking that's not what it means when a cooking surface is "seasoned". lol
I had to rewind when I heard her say that. She has no idea.
I think she knows better. It’s very difficult to speak ad lib, and retaping an entire segment is expensive. When shooting cooking scenes you can’t really cut and splice because the food has changed so it throws off the continuity of the scene.
Used to make a burger with a pat of butter in the middle along with some spices and BBQ sauce mixed in. Great on the grill or campfire.
What a great presentation. Clear, easy instructions, expert camera work, sound that is intelligible. The best part, though, is the result.
That is a burger I really want to taste, so I'm definitely following this recipe, just not at 2:11 am.
Krolls Restaurant in Green Bay are also the best - I remember the toasted bun, the pad of butter melting inside...
I cook all kinds of burgers all day every day. We do a smash burger like this. The only difference is we would divide those patties in to two or three patties.
Then we smash them to get maximum sear and layer them on top of each other so you end up 4-6 layers of crust.
Being a cook that makes hundreds of burgers every day, I can't stand eating them. All that being said, I am addicted to our smash burgers.
Solly's is absolutely amazing.
The giggles after the first bite were cute!
Oklahoma Onion Burger or Wisconsin Butter Burger? YES, PLEASE!
One of the many reasons I'm glad I live in Wisconsin.
Same
👍
After too many of these bad boys, leaving the house might be difficult, much less the state.
I ate at Solly’s a long time ago because of how much I heard about them. Honestly it wasn’t my favorite. The butter floating around the plate makes the bottom bun soggy. I might go back to try their pies or old fashioned malt and give the burger another try. I believe Solly’s uses clarified butter, and they put butter on the burger as well as the bun and onions.
Completely agree... so many of us WI folks go to Sollys only once! Its way too much butter.
That HAS to be good because it is THE MOST fattening burger I am now craving!!! Wow!
Why is it fattening?
@@clbudd It's the butter, 2 TBS, PER burger.
Carnivores eat meat and butter and stay slim. The buns are the fattening part...
@@nancy9478 Yes, and no, it depends. I was reading up on this after reading your reply, although I put in the search Que "which is considered fattening, meat and butter or bread". Ultimately, it's the butter and refined carbs, though meat and butter both contain saturated fat, which are not as harmful as trans fats, that used to be prevalent in many processed foods at one time. Carbs are simple sugars that when processed by the body, get absorbed readily (think white flour, sugar etc). Eating whole grain bread will slow this all down as now you are are eating whole grains in a bread, which will slow down the absorption of sugars by ingesting fiber, which adds bulk to the food.
Meat has its own benefits, as to other foods like legumes also provide protein, which is considered a building block for our bodies.
So here, if the Brioche bun is replaced with a whole wheat/grain bun, then it is not as fattening as white bread can be as the grains present in the bun will likely help slow down the absorption of sugars/starch present.
Also, meat may help slow down the absorption of the refined bread itself, but it's the butter/meat fats that are the fattening parts of the dish.
@@nancy9478 Keto!!
Thanks for the recipe! Love you guys!
Cardiac surgeons from all over the country applaud you.
Seasoning of a cooktop and seasoning of food are two different things.
For those who don't know, a hamburger bun is supposed to be used "upside down". The thick half, that is rounded, is the BOTTOM part of the bun. It is meant to be thicker to hold the weight of what is inside. The thin side is meant to be THE TOP. The buns are just put in the pkg that way to keep the rounded side from being squished before purchase. Try it, you will like it.
That is an entire lie. They arent made to be used upside down. You might like using them that way, but not a single photo of a burger has ever shown them the way you describe. TF you making stuff up for?
Chef Julian Slowik would definitely approve!
How I learned to do butter burgers is freeze unsalted butter then incorporate frozen bits into the patty then cook
I would so make these. But I would use 8 oz. burgers, and cook the onions in butter. Plus I would use an extra sharp cheddar (that Wisconsin is known for). Also, I would put lettuce, tomato, bacon, and spicy brown mustard. So good.
Gonna make my next burger your way. Thank you!
Wow great recipe and memories. I remember standing in a long line waiting for a seat at Solly’s on port road as a teen. I have been in Texas since the 1980s. I will have to try the recipe to create some new memories for my grandchildren. Thanks,
I'm from Wisconsin and I drink like a half gallon of milk a day haha. I have many types of cheeses in my fridge at all times. I like to have different types of butters. Nonetheless, I think the amount of butter borders on psychotic in this recipe. Culver's has a delicious butter burger, but it's all about the beef. They do put butter in there, probably on the bun or something. What makes Culver's great is how they smash the beef onto the griddle and it gets this really excellent char, though it's not a juicy burger like this one. I will admit that this recipe looks really good but I think it would be just as good with half the butter - one tablespoon on each seems plenty enough. I don't like to be super critical, but I did use the word psychotic earlier hahhaha. I was absolutely shocked haha. Not one of those people that talk negative to sound superior I was genuinely alarmed.
Butter is not bad. It’s that vegetable oil that was used, the bread, and the sugars in milk you should be worried about.
@@lexijones8019 Yes, milk is high in sugar...that's why I often buy ultrafiltered milk. Vegetable oil is a healthier fat than butter and that is just a straight, hard fact. Bread is not something to worry about. If you are, then you're focused on the wrong thing. Butter is delicious but is high in saturated fat. Saturated fat increases your amount of bad cholesterol. High levels of this LDL cholesterol are very significantly associated with atherosclerosis and heart disease. Atherosclerosis-related cardiovascular disease remains as the major cause of mortality in the world.
@@Knulppage haha what Stone Age are you in everybody knows even many doctors that vegetable oil Ie soybean oil, canola oil etc is one of the most highly carcinogenic oils there is. It causes massive inflammation. You need to do some recent research
@@lexijones8019 Sounds like you're running off of very solid evidence haha. It is better to use olive oil vs seed oils I will agree. Dr. Weil says of seed oils "They are major dietary sources of linoleic acid, a polyunsaturated omega-6 fatty acid. While small amounts of omega-6 fats are necessary for optimal health, too much of them can contribute to inflammation." However, an actual reliable source (the National Library of Medicine) states " it is commonly believed that increasing dietary intake of the omega-6 fatty acids ARA or its precursor linoleic acid (LA) will increase inflammation. However, studies in healthy human adults have found that increased intake of ARA or LA does not increase the concentrations of many inflammatory markers. Epidemiological studies have even suggested that ARA and LA may be linked to reduced inflammation. Contrastingly, there is also evidence that a high omega-6 fatty acid diet inhibits the anti-inflammatory and inflammation-resolving effect of the omega-3 fatty acids. Thus, the interaction of omega-3 and omega-6 fatty acids and their lipid mediators in the context of inflammation is complex and still not properly understood." Sounds a little complicated, doesn't it? Yes...inflammation is bad, but can you really prove that vegetable oils cause it? You absolutely can prove that heart disease is the leading cause of death worldwide and likely the best way to fight it is to reduce saturated fat intake.
@@lexijones8019 From Harvard Health: Omega-6 fats from vegetable oils and other sources - like their cousins, the omega-3 fats from fish - are good for the heart and body.
To improve the ratio of omega-3 fats to omega-6 fats, eat more omega-3s, not fewer omega-6s.
OMG...drooled all over my tablet....these are on the menu for dinner one night this week!!!!❤
Mike 🇨🇦
I never had a butter burger from Solly's Grille and they are only 10 miles from where I live. I need to go there soon!
As a proud Sconnie, I approve of this video. Best way to make a burger, hands down.
My heart is terrified. My stomach says “hell yes!” 😂
It’s not the butter here that’s the heart issue. It’s the vegetable oil and the bread. People have it all wrong.
@@lexijones8019 Thanks Doctor!
@@DJL78 it’s the truth. Those of us living in present day society know that butter is not the issue. It’s seed oils.
You do have it wrong Butter is Good and Healthy for you and so is Red Meat. Stop listening to the Lying FDA and doctors that follow their Lying Rockefeller medical colleges that teach Blatant Lies about Food, because they aren't taught anything on Healthy foods and Natural Cures. Everything they tell you, do the opposite.
@@lexijones8019 You are correct. Absolutely 💯 % Correct.
That's one of the greatest Burger joints to ever exist.. The place is littered with history..
As much as I love the butter in the burgers, I think the stewed onions make it a home run.
I think it’s caramelizing onions low and slow that gives you the best flavor. And it takes like 30-40 minutes to get them brown. And I like to butter the buns prior to cooking. Actually I do my buns like you do a grilled cheese sandwich. I cook the beef patty, and put everything together on the sandwich including the mustard, and catsup and sweet pickles and then grill. It’s so good. Even with the butter, the condiments cut the heaviness but not the flavor of all the cutter.
When I make grilled cheese sandwiches, I get the pan warmed, melt butter in the pan, dip both pieces bread and lay the first piece aside. Note, I just get me,Ted butter on one side but you could do both if you want the extra. In fact, you could grill the inside of the bread, put the sandwich together and grill. Dip the 2nd slice and leave in,the pan. then lay everything on the bottom slice and then put the top slice on,the sandwich.
I do this with grilled cheese, hamburgers, sliced hot dogs, egg and sausage sandwiches, ham and grilled cheese, thick slice German bologna, poblano peppers/onions topped with your favorite cheese, etc.
On all of these the meat like the bologna is pre browned as are the onions and peppers. Same with sausage - actually I use and I never thought I would but I like Jimmy Deans Turkey sausage crumbles but I like it browned even though it’s fully cooked. I brown the onions and peppers with the sausage. Put on the sandwich with Swiss cheese and grill as indicated above.
I
Check out their caramelized onion video("How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor.") Best I've ever had and takes a bit less time than most caramelized onion techniques. The end product is like sweet-savory onion candy.
You’re making me hungry for a butter burger at midnight. Yum 😋
Wow...no ketchup..no pickle just melted butter YUM🔥🔥🔥❤️
I like to add mustard.
@@CubsWin2012 I like brown spicy mustard, onions, butter, and dill pickle slices . 🍔💕
Ummm, does the guest cook know that a "seasoned" grill-top is not what imparts salt and pepper onto the food? She mentioned it twice.
We had Butter Burger on 8 Mile Rd near Mound 60+ years ago. It was the favorite of adults; us kids preferred Top Hats. Getting hamburgers on the way back from Northland was a 2 stop process.
Amen!!! Looks scrumptious.
A quote from a chef's recipe, "Time to Baste, the key to next-level steak flavor is butter (the answer to every question is always butter). spooning melted unsalted butter, thyme, rosemary, and garlic over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and steak juices mingle".... It's starting to make sense.
Oh, there's one more quote, but from one of my Grandfathers and he would say from time to time about whipped cream although, "You could put this stuff on a horse turd and it would taste good... He was from an earlier time and road into the city I grew up in by horse and carriage.
Incidentally, that happened to be WI.
I drive past Solly’s twice a day. I need to stop in more often. So good!
This is the next thing I'm going to make on my Blackstone griddle!!!
Sounds wonderful!! I just want to know how Ashley keeps her hair out of the burger when eating that way. Amazing!
A can of the best hair spray available! 😂
My mom did this years ago in the SE.
..a smaller cutting board also helps to transfer stuff to pots & pans
Glad to see Wisconsin cuisine getting the fat covered culinary recognition it deserves!
if you're going to make something incredibly unhealthy it better taste amazing and Wisconsin really brings the heat in that regard
That's not even what a butterburger is though. They're supposed to melt in your mouth like butter. They're not covered in or made of butter.
@@Instanence There's Nothing unhealthy about this Butter Burger except the bun. Red meat, Butter and Onions are Very Healthy.
Right? Typical misconception. But forgivable, because generations were educated like this. Now we realize that it's the sugar (starch carbs) that has exploded in availability and consumption. Keto, baby. I eat these on large lettuce leaves, or keto wraps.
@@ubered420 Solly's Grille created the butter burger. This is the true way to make butter burgers.
We do love our butter..,...I love the method of the onions softening....where the ketchup.
I treated myself to two cheeseburgers, crinkle fries, & a vanilla milkshake from Solly's after voting. Those burgers are fantastic but I have to space out my visits since I don't want to die of a massive coronary if I became a regular.
I’m hooked…NEVER would have thought about doing this!
I've learned after years of endeavor, when you eat a burger, pick it up and flip it over and bite into it when it is upside-down. That way all the onions, cheese, etc hits your taste buds first. When you eat it right side up, all the good stuff faces the roof of your mouth where there is no taste sensation.
I have made something similar but when you add a sunny side up egg it is even better!
They look and sound amazing. Can't wait to try it. Thanks for this recipe!!
I made the mistake ONCE of getting 93% lean frozen burgers patties. I tried cooking the first patty. It was so lean that it more burned than cook. The remaining burgers reguired a pat of butter to cook. They were excellent!
By the way AMEN!!!
I shouldn't be watching this when Im fasting!! LOL so yummmy
Yeah season it on the inside. Great question.
That small laugh/snort let out at 6:01, when she's taken a bite: That's what this video is all about.
That looks fantastic! I will try this~
The secret that these ucover is the same that those who like "top sirloin" for steaks use. You are using extremely lean beef for burgers. Most people use 80/20 or 70/30 for burgers because fat is flavor. Butter is a "cleaner" fat. When grilling top sirloin which is EXTREMELY lean....you use simple spices (black pepper, salt and a small amount of garlic at most) and you baste with butter. Nice!
I’m definitely making that this coming weekend but maybe with mix of ground beef and veal or ground bison.
Looks delicious, but I want to try it with the cheese on the dry half of the bun so that butter and onion can sink into the burger and not run off onto the plate.
There's a place in my area that makes what I think is called a Burgundy burger-it's got Swiss cheese and mushrooms sauteed in blackberry brandy!!! I think combining the two works be HEAVEN!!! I love sauteed mushrooms and onions, butter and that blackberry brandy!!
3:01 Glad I saw the oil in the sauce pan cause i don't hear or see it mentioned anywhere. Kind of important.
Great video, such a delicious final product. Which is the best hamburger bun for a butter burger?
I'm partial to the Brioche.
@@MiG-21bisFishbedL That's a good choice!
I believe Ashley did use Brioche here, and I totally agree, worth finding and using instead of basic white buns.
Agree with Brioche, or if your local store or bakery makes a burger bun, that's good too. The "stays fresh forever white bun" would disintegrate under the butter and the burger juice.
Looks great. What about putting the cheese part of the burger down to let the butter melt more into the onions and burger?
I'm from Milwaukee, Sollys is the best. Plus they have real Chocolate Malts. Most places I go have no idea how to make a classic malt.
Yeah, I've sent a "shake" back when I had asked for a malt. Nothing compares to a real malt. Love it.
I cannot wait to try, I love your enthusiasm ladies.❤
I'm in California and I have been making various butter burgers for like ever!
I made them the way you did . and they came out good . but i made one mistake. I use 72 lean . so they were greesy . it kinda shadowed the butter because of the greese . lol . but everyone loved them anyways . lol thanks guys . keep up the good food work .
Butter on a burger sounds like the most natural thing on earth.
Salted butter makes every cook a master chef.