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Wisconsin Butter-Basted Burgers

It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio —Becky Carver, North Royalton, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound lean ground beef (90% lean)
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/2 pound fresh mushrooms
  • 2 tablespoons plus 4 teaspoons butter, divided
  • 4 hamburger buns, split
  • Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard


  • Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  • In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown.
  • Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.
Nutrition Facts
1 burger: 400 calories, 21g fat (10g saturated fat), 96mg cholesterol, 543mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 28g protein.

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  • Lisa
    Dec 27, 2020

    I never ate at Culver's but I made this recipe using regular hamburger and without the mushrooms because I do not like them and used brioche buns. I will fry hamburgers in butter from now on and top with extra butter because these were some darn good burgers!!!

  • backwoodscooker
    Sep 23, 2020

    Work at culvers, not even close. The bun is lightly buttered and have not clue what is going on with the mushroom thing. It might be wonderful, but should not be called a Culver's copycat.

  • Adele
    Sep 23, 2020

    I usually add an egg to the ground beef mixture for burgers. Usually, the standard is one egg per pound of beef. This is supposed to keep burgers from falling apart while they are cooking.

  • Saea
    Jul 8, 2019

    MANY small hidden gems in Southeastern Wisconsin do put a dollop of butter on top. Unless the butter is dripping, you are not eating a butter burger.

  • randcbruns
    Jun 4, 2019

    The mushrooms and butter basting add great flavor to this burger. These were a hit with my family.

  • NH-rescue
    Apr 29, 2019

    I love mushrooms in any dish, but I REALLY love mushrooms when finely chopped and added to these hamburgers. They made the beef so rich and tender! Definitely a recipe to repeat again and again!

  • pajamaangel
    Apr 5, 2019

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