DAIRY STATE BUTTERED BURGERS
Many cooks of Wisconsin and Minnesota consider it patriotic to add extra butter to a dish whenever possible. At drive-ins in these two states, butter is not considered merely a hamburger condiment but an integral component. After studying a slew of burger flippers at work in Milwaukee, we devised the following recipe:
Provided by Jane Stern
Yield Makes 6 burgers
Number Of Ingredients 7
Steps:
- Fashion beef into 6 patties no more than 1/4 inch thick and season each patty with salt.
- Spread bottom half of each bun with 1/2 tablespoon softened butter.
- On a griddle or in a large heavy skillet fry onions in additional 3 tablespoons butter over moderately high heat, stirring, until barely softened, and push to side of griddle or skillet. Fry burgers, flipping once, about 2 minutes on each side for well-done.
- Transfer burgers to buttered bun bottoms while still hot (to melt butter) and top with onion, tomato, and lettuce. Spread condiments on bun tops.
- Serve burgers with plenty of napkins.
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