So I woke up today and thought, “You know what this day needs? Butter. And beef. And more butter.”
These burgers were born as a result. Things I Grabbed From the Kitchen
1 pound lean ground beef (90% lean, because I like to pretend I’m being healthy)
1/8 of a teaspoon of salt One-half teaspoon pepper 1/2 pound of fresh mushrooms (yes, mushrooms in burgers; believe me, they're approved in Wisconsin) 2 tablespoons plus 4 teaspoons butter (because one measurement of butter is never enough)
four sliced hamburger buns that are prepared for use. Optional toppings: tomatoes, lettuce, pickles, ketchup, mustard… basically whatever was staring at me from the fridge
How I Made This Happen
I Seasoned Like I Knew What I Was Doing
In an effort to avoid spilling even half of the seasoned salt and pepper over the ground beef, I began. Then I tossed the mushrooms into my food processor and pulsed them until they looked suspiciously like beef crumbs. I mixed those mushrooms into the beef gently—because we don’t bully burgers. After that, I shaped the mixture into four thick patties and admired them like proud artwork.
Butter Took Centre Stage
I grabbed my biggest skillet and melted 2 tablespoons of butter over medium heat. Once the butter started sizzling like it was excited to see me, I added the burgers. I cooked them for about 6–8 minutes per side, basting them with that glorious melted butter like I was painting a masterpiece. When they hit 160°, I declared them officially “done” and moved them off to stay warm.
I then toasted the bun tops in the same buttery skillet until golden and satisfied because why stop here? The Final Butter Blessing
I placed each burger on a bun bottom, topped each one with a whole teaspoon of butter (this is Wisconsin, not a salad), and gently put the bun tops back on like a hat. Then I added whatever toppings I was in the mood for and tried not to eat one straight from the pan.
Serving Situation
I served these buttery legends immediately, feeling proud, slightly greasy, and extremely happy with my life choices.
Moral of the story: If you think you’ve added enough butter… add a little more. 🧈🍔
So I woke up today and thought, “You know what this day needs? Butter. And beef. And more butter.”
These burgers were born as a result. Things I Grabbed From the Kitchen
1 pound lean ground beef (90% lean, because I like to pretend I’m being healthy)
1/8 of a teaspoon of salt One-half teaspoon pepper 1/2 pound of fresh mushrooms (yes, mushrooms in burgers; believe me, they're approved in Wisconsin) 2 tablespoons plus 4 teaspoons butter (because one measurement of butter is never enough)
four sliced hamburger buns that are prepared for use. Optional toppings: tomatoes, lettuce, pickles, ketchup, mustard… basically whatever was staring at me from the fridge
How I Made This Happen
I Seasoned Like I Knew What I Was Doing
In an effort to avoid spilling even half of the seasoned salt and pepper over the ground beef, I began. Then I tossed the mushrooms into my food processor and pulsed them until they looked suspiciously like beef crumbs. I mixed those mushrooms into the beef gently—because we don’t bully burgers. After that, I shaped the mixture into four thick patties and admired them like proud artwork.
Butter Took Centre Stage
I grabbed my biggest skillet and melted 2 tablespoons of butter over medium heat. Once the butter started sizzling like it was excited to see me, I added the burgers. I cooked them for about 6–8 minutes per side, basting them with that glorious melted butter like I was painting a masterpiece. When they hit 160°, I declared them officially “done” and moved them off to stay warm.
I then toasted the bun tops in the same buttery skillet until golden and satisfied because why stop here? The Final Butter Blessing
I placed each burger on a bun bottom, topped each one with a whole teaspoon of butter (this is Wisconsin, not a salad), and gently put the bun tops back on like a hat. Then I added whatever toppings I was in the mood for and tried not to eat one straight from the pan.
Serving Situation
I served these buttery legends immediately, feeling proud, slightly greasy, and extremely happy with my life choices.
Moral of the story: If you think you’ve added enough butter… add a little more. 🧈🍔
So I woke up today and thought, “You know what this day needs? Butter. And beef. And more butter.”
These burgers were born as a result. Things I Grabbed From the Kitchen
1 pound lean ground beef (90% lean, because I like to pretend I’m being healthy)
1/8 of a teaspoon of salt One-half teaspoon pepper 1/2 pound of fresh mushrooms (yes, mushrooms in burgers; believe me, they're approved in Wisconsin) 2 tablespoons plus 4 teaspoons butter (because one measurement of butter is never enough)
four sliced hamburger buns that are prepared for use. Optional toppings: tomatoes, lettuce, pickles, ketchup, mustard… basically whatever was staring at me from the fridge
How I Made This Happen
I Seasoned Like I Knew What I Was Doing
In an effort to avoid spilling even half of the seasoned salt and pepper over the ground beef, I began. Then I tossed the mushrooms into my food processor and pulsed them until they looked suspiciously like beef crumbs. I mixed those mushrooms into the beef gently—because we don’t bully burgers. After that, I shaped the mixture into four thick patties and admired them like proud artwork.
Butter Took Centre Stage
I grabbed my biggest skillet and melted 2 tablespoons of butter over medium heat. Once the butter started sizzling like it was excited to see me, I added the burgers. I cooked them for about 6–8 minutes per side, basting them with that glorious melted butter like I was painting a masterpiece. When they hit 160°, I declared them officially “done” and moved them off to stay warm.
I then toasted the bun tops in the same buttery skillet until golden and satisfied because why stop here? The Final Butter Blessing
I placed each burger on a bun bottom, topped each one with a whole teaspoon of butter (this is Wisconsin, not a salad), and gently put the bun tops back on like a hat. Then I added whatever toppings I was in the mood for and tried not to eat one straight from the pan.
Serving Situation
I served these buttery legends immediately, feeling proud, slightly greasy, and extremely happy with my life choices.
Moral of the story: If you think you’ve added enough butter… add a little more. 🧈🍔
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