The menu at Basil’s II in Denmark, Wisconsin, does not refer to hamburgers as butter burgers. This is Wisconsin; here in the Dairy State, butter is assumed. The butter burgers served here are the most buttery this side of Solly’s Grille in Milwaukee.
For the best meat-to-bun(-to butter) ratio, a double cheeseburger is the way to go. Patties made from fresh ground beef are charcoal grilled for maximum flavor. Set into a toasted bun, they are smartly dressed with onion, pickle, ketchup and, of course, a cascade of melty butter. Despite the softness of the bun, it never descends into a butterlogged mess, which is much appreciated.
Side-wise, the obvious choice is fried cheese curds. They have a light, thin coat and are downright squeaky: some of the best around.
A sign on the front door instructs patrons to order at the bar, where you are assigned a table, thus making you easy to find. When business picks up, waitresses do take orders at the tables.
A big thanks to expert Wisconsin tipster MilwaukeeFoodLover for pointing the way to Basil’s II.