Wisconsin Butter Burger Solly's Grille Copycat | Butter Burger Recipe

Thanks for stopping by the ballistic barbecue in this video. I'm going to make a Wisconsin

butter

burger

from Sally's grill, let's start off right. I have received many requests to make this

burger

. Butter burgers are a Wisconsin thing and Sally's Grill is supposed to make them. to be one of the best burger joints in the United States, so I'm very excited to do this. I emailed Sally to let her know what I was doing and the owner, Glen Faber, came back to me that day, very cool guy and he's excited to see this video, so excited that we're going to make Sally's cheeseburger, so copious amounts of

butter

with added cheese and stewed onions now stewed onions are one of the top secret elements of this burger.

Glen will not share the

recipe

. with anyone, I mean, only a few people know the

recipe

, so not having been there to do a little reconnaissance, I'm relying on the reconnaissance already done by a burger expert named George Motz and George wrote a recipe that, in his In my opinion, it was pretty close. To Glenn's recipe for these students, we'll start with the heated stewed onion skillet here. I'm going to add three tablespoons of olive oil and these are two medium onions. These are sweet onions that I diced. I have here. two tablespoons of unsalted butter.

I'm using unsalted because I'll salt to taste towards the end when I melt the butter here and we don't want these onions to caramelize, they're actually stewed. translucent when it's done well the butter will melt now I'm going to add 1/2 cup of dry white wine stir this now I'm going to cover it and let it cook for 10 minutes okay it's been 10 minutes The onions look like that Nice translucent color, it smells very good without wine and without the butter. Now I'm going to add 1 cup of beef broth, 1 teaspoon of ground black pepper, add this, cover and reduce the heat.

I'm going to simmer them for about 20 minutes, okay, it's been 20 minutes, this looks amazing, it smells really, really good. I'm going to go ahead and turn up the heat now, cover, bring this to a full boil and we're done. I'm going to reduce all the remaining liquid here once it's done, add a little bit of salt, just to test it out, so I've been stirring continuously during this process and you can see that most of the liquid still has a little bit left. a little bit there, I tried it a little bit, it's amazing, that wine flavor is still there, that meat flavor, everything has been concentrated and the youngins really, really sweet, really good.

I'm going to go ahead and add just a little bit of salt now. doesn't eat much a couple of pinches stir this well I'm going to take this off the heat now let it come together I'm going to go out and prepare the grill we're going to get our butter burger so I'll meet you outside right now we're going to cook this butter burger, it First thing we're going to do is toast the buns and Solly's only uses good white burger buns and these are toast. put it in a toaster now it's time to cook that burger.

I don't know if Solly's does it, but I'm going to do it. It seems to be the right thing to do. I'm going to apply a little bit of clarified butter under my ballistic griddle here on the flat top and this cook is going to cook quickly is a pretty thin burger, the right burger is going down, this is 93% lean ground sirloin. I went lean because when you see how much butter is in this thing, I'll understand that there must be a lot of fat in here, just a little bit of salt, a little bit of ground pepper and they make that little cut in the burger and again, my theory is that this prevents it from curling and will probably also allow some of the juices to escape. and melt maybe I don't know and for this cook we're not really striving for that crazy crust that I love on a flat surface like this, we're looking for a softer kind of burger.

I guess you could say you can see something. of the juices that are starting to come out of the top of the burger, we're going to go ahead and give it a spin and that's what we're looking for there now, we're going to take that onion that you stewed top down with American onion. cheese, a little water, steam it until it melts, this will be done shortly, so in the meantime, while waiting, throw in the butter. We'll get some feedback on this. This is one of the things that makes Ollie's stand out from many other butter burgers. places and I guess they were the original ones, so we're going to put big amounts of butter in here, it's probably a good two tablespoons, set that aside, here we are, that's what we're looking for, melted cheese and that onion.

Leave this and marry that bun to the top there. Now let's go ahead and cut this in half. This is how they present it. Now we're just going to allow that butter to melt under that hot burger and like a little puddle on the plate, okay, we're going to rock this Wisconsin style. I'm going to dip the burger in this puddle of butter. Here the Fire Department is rolling, let's try it. This is going to be a disaster, guys, so always. Joke about it, but Cheers. I don't want to know what my cholesterol level is right now, but first of all, it's not as strange as you think because we're not used to it.

I mean, most of us aren't used to it. eat a burger with so much butter, but I can guarantee you that at most the steakhouses where you go to the good steakhouses put big spoonfuls of butter on your steak, this is good, this is what makes a good American burger, I mean . That's why Solly's Grill is an icon, it's an American icon, very simply, its roots go back to 1936 and it managed to stick around for so long, which is rare when you look at most of the restaurants opening in our country. Those

grille

d onions are the perfect accent for everything else going on here, which isn't much, but man, that butter really opens everything up, a soft bun and a very simple

grille

d burger.

Wow, I like it, I really want to go there. and try the real thing and see how close I came again. I trust George Motz probably did a good job of sticking those onions in there and there they were really good, just the house smells wonderful right now, anyway, let's get to the beer here in nutria Wisconsin I'm going to drink lean wheat and kugels at the sunset and this is actually one of my favorites to grill, it's just a very refreshing crisp beer and I didn't even have to go to the store to buy it.

I had it here in my little refrigerator, so anyway guys, thanks for the request, keep them coming. I've slowed down on the burgers. I'm still making them, but not as often as I used to, but again I love making them and I and I. I enjoyed making the requests, so keep the requests coming. See you in the next video. Greetings.