Milwaukee cuisine, best known for brats, beer, custard, and fish fries, is also hamburger heaven. Most menus around town simply call them hamburgers; but as seen in the accompanying photo, butter is such an important element that the rest of the world knows them as butter burgers.
Roadfood review of Solly’s Grille: https://roadfood.com/restaurants/sollys-grille/
1 pound lean ground hamburger meat
condiments to taste
6-8 tablespoons butter, soft enough to spread
1/2 to 1 cup chopped onions (optional)
Fashion hamburger meat into 4 patties 1/4 to 1-/2-inch thick. Dust with salt.
Prepare the insides of the tops of the buns with whatever condiments you want on the burgers. Spread the bottoms of buns with butter, using up about half of the total amount of butter.
On a grill or in a heavy skillet, melt the remaining butter over medium-high heat. If you want grilled onions on your burgers, toss in the onions and cook them until just barely soft; then scoot them to the side of the pan. Fry hamburgers on both sides until cooked to desired degree of doneness, 3-4 minutes total for rare, 6-7 minutes for well-done. Move the hot burgers onto the prepared bun bottoms, so heat from burger melts the butter on the bun. Serve immediately.