Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) 80/20 ground chuck, very cold
- 8 slices Wisconsin American cheese
- 4 soft hamburger buns (3.5–4 inches)
- 3 tbsp unsalted butter, divided (2 tbsp for buns, 1 tbsp for griddle)
- 1 tsp neutral oil (canola or vegetable)
- 16–24 deli dill pickle chips
- 8 thin tomato slices (from 1 large tomato)
- 8–12 thin red onion rings (from 1 small onion)
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
Do This
- 1. Slice tomato and red onion; pat dry. Melt 2 tbsp butter; brush cut sides of buns.
- 2. Preheat a griddle or cast-iron skillet to 425°F (220°C). Toast buns cut-side down 60–90 seconds; keep warm.
- 3. Divide beef into 8 loose 2-oz (57 g) balls; keep chilled.
- 4. Add 1 tbsp butter and 1 tsp oil to the hot griddle. Place 4 beef balls down, cover with parchment, and smash to 1/8–1/4 inch thick; season with salt and pepper.
- 5. Sear 60–90 seconds until edges are deeply browned and lacy; flip, top with cheese, and cook 30–45 seconds to melt and reach 160°F (71°C). Repeat with remaining patties.
- 6. Stack 2 patties per bun; add pickles, tomato, and red onion; cap with the butter-brushed bun and serve immediately.
Why You’ll Love This Recipe
- Thin, craggy-edged smashed patties with a deep, beefy crust—just like your favorite roadside stand.
- Buttery toasted buns and real Wisconsin American cheese for that signature Midwestern vibe.
- Simple, fresh toppings: deli pickles, ripe tomato, and crisp red onion keep it clean and classic.
- Fast and weeknight-friendly—25 minutes, start to finish.
Grocery List
- Produce: 1 large ripe tomato, 1 small red onion
- Dairy: Wisconsin American cheese (8 slices), unsalted butter
- Pantry: Ground chuck (80/20), hamburger buns, dill pickle chips, canola or vegetable oil, kosher salt, black pepper
Full Ingredients
For the Smashed Patties
- 1 lb (450 g) ground chuck, 80/20 fat
- 1 tsp kosher salt, divided (about 1/8 tsp per patty)
- 1/2 tsp freshly ground black pepper, divided
- 1 tsp neutral oil (canola or vegetable)
For the Buns
- 4 soft hamburger buns (3.5–4 inches)
- 2 tbsp unsalted butter, melted, plus 1 tbsp for the griddle (3 tbsp total)
Toppings
- 8 slices Wisconsin American cheese
- 16–24 deli dill pickle chips
- 8 thin tomato slices (from 1 large tomato)
- 8–12 thin red onion rings (from 1 small onion)
Step-by-Step Instructions
Step 1: Prep the fresh toppings
Slice the tomato and red onion as thinly as you comfortably can (about 1/8 inch). Pat the slices dry with paper towels so your burger doesn’t get soggy. Arrange pickles in a small bowl within reach.
Step 2: Butter the buns
Melt 2 tablespoons butter. Brush the cut sides (top and bottom) of each bun generously. Reserve the remaining 1 tablespoon butter for the griddle.
Step 3: Portion the beef
Divide the ground chuck into 8 equal 2-ounce (57 g) portions. Roll each portion into a loose ball—handle lightly to keep the meat tender. Keep the meat chilled until it hits the griddle.
Step 4: Toast the buns
Preheat a flat-top griddle or large cast-iron skillet over medium-high heat to 425°F (220°C). Place the buns cut-side down and toast 60–90 seconds until golden and crisp. Transfer to a plate and tent with foil to keep warm.
Step 5: Smash and sear the patties
Add 1 tablespoon butter and 1 teaspoon oil to the hot surface and swirl to coat. Place 4 beef balls on the griddle, leaving space between them. Top each with a small square of parchment and press firmly with a heavy spatula or burger press to 1/8–1/4 inch thickness. Peel off the parchment. Season each patty with a pinch of salt (about 1/8 tsp) and a pinch of pepper.
Cook without moving for 60–90 seconds until the edges are deeply browned and lacy.
Step 6: Flip, cheese, and finish
Use a thin metal spatula to scrape under each patty and flip. Immediately top each with a slice of Wisconsin American cheese. Cook 30–45 seconds more, until the cheese melts and the patties reach 160°F (71°C). Transfer to a warm plate. Repeat Steps 5–6 with the remaining 4 patties.
Step 7: Build the ButterBurgers
For each burger, place two cheesy patties on the bottom bun. Add 3–4 pickle chips, 1–2 tomato slices, and a few rings of red onion. Cap with the butter-brushed top bun. Serve immediately while the edges are still shatter-crisp.
Pro Tips
- Cold meat, hot griddle: Chill the beef and preheat the cooking surface fully for maximum crust.
- Press once: Smash immediately, then do not press again or you’ll squeeze out juices.
- Parchment is your friend: A small square prevents sticking and helps you press very thin.
- Butter + oil: The oil raises the smoke point so the butter can brown without burning.
- Use a thin metal spatula: Slide under the crust to keep the browned bits attached to the patty.
Variations
- Single ButterBurger: Make 4 patties at 4 ounces each and cook 2–3 minutes per side.
- Cheddar and onion: Swap in Wisconsin mild cheddar and pile on extra thin red onion.
- Spicy: Use pepper jack, add pickled jalapeños, and a swipe of chili-garlic mayo.
Storage & Make-Ahead
For best texture, serve immediately. You can portion the beef into 2-ounce balls up to 24 hours ahead; cover and refrigerate. Slice toppings up to 1 day ahead and keep chilled in separate containers with paper towels. Toasted buns hold well tented with foil for 15 minutes. Cooked patties can be refrigerated up to 3 days; reheat on a hot skillet 1–2 minutes per side (add a splash of water and cover to remelt the cheese). Raw portioned beef balls freeze well for up to 2 months; thaw overnight in the refrigerator before cooking.
Nutrition (per serving)
Approximate for 1 double burger: 700 calories; 36 g protein; 28 g carbohydrates; 44 g fat; 2 g fiber; 1,300–1,500 mg sodium. Values will vary with bun size, cheese brand, and salt level.
