Chuck sent me a recipe a few days ago for a Wisconsin burger. I already had a different recipe for a Wisconsin burger, but it looked like they could be combined with a good outcome. I was right. Thanks for putting me onto it, Chuck
Bill's and Chuck's Wisconsin Butter Burger
1 pound ground beef
1 C Beef stock
6-8 Tbs butter
1 onion, sliced
Buns
Cheese, optional
Flatten the beef into 4 1/4 pounders, smashed. Sprinkle salt and pepper on both sides
Cook onion in butter, with a little salt and pepper, over medium heat, until browned, then add stock. Bring to a simmer
Poach burgers til not pink on edges. Flip and add cheese if you want. Cover if cheese is added.
Serve with cooked onion
Please not that you'll need a bun that can handle some moisture.
Kind of like a French Onion burger.
Doesn't sound like something I would order, but if made for me and given a bibb I wouldnt hate that!
Kind of like a French Onion burger.
yeah, the process is contrary to what I always do, but the burger was pretty good
Doesn't sound like something I would order, but if made for me and given a bibb I wouldnt hate that!
I'm good with ciabatta or English muffin with a burger, but I try to stay low carb, so I had it on some low carb bread. The burger was good, tho
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One opened near us about 2 yrs ago. I think it blows away all other fast food burgers, that i know of.
The new Culver's is right down street from my father in laws, so I will never cook burgers when he comes over. I can't compete with Culver's!
One opened near us about 2 yrs ago. I think it blows away all other fast food burgers, that i know of.
The new Culver's is right down street from my father in laws, so I will never cook burgers when he comes over. I can't compete with Culver's!
Thanks for the info. I looked on G and see a few locations in North Texas now.
One opened near us about 2 yrs ago. I think it blows away all other fast food burgers, that i know of.
The new Culver's is right down street from my father in laws, so I will never cook burgers when he comes over. I can't compete with Culver's!
Culver’s is amazing. The burgers, the custard, the cheese curds, the fish fry—everything is top notch. Try the cheddar pub BBQ burger they are offering at the moment. Delicious!
The cooked onion and butter as a topping? Yes, please. Finish my browned burger in the juice? Ok, let’s try. But poaching or steaming as the primary cooking method without browning is kinda like going sou vide without searing at the end. You’re leaving a lot of delicious off the table from my pov.
On a related note, I stumbled across another burger variation recently, this one from Michigan, which includes green olives. I have a friend in Ann Arbor who swears by them. This is on my list to try as well.
https://www.tastingtable.com/1209091/what-makes-michigans-beloved-olive-burger-unique/
I watched a video and looked at a recipe. Probably something I'd have to make for myself for lunch- Mrs. in UT doesn't like cheeseburgers, pickles or raw onion :) I think I could just do it on a plate in a steamer, rather than buying the equipment they use. Thanks for the heads-up
The cooked onion and butter as a topping? Yes, please. Finish my browned burger in the juice? Ok, let’s try. But poaching or steaming as the primary cooking method without browning is kinda like going sou vide without searing at the end. You’re leaving a lot of delicious off the table from my pov.
To answer your question, you're missing an opportunity to experiment with different techniques/approaches. Many roads lead to delicious. I do many things with beef/ground beef that don't involve searing, from meatloaf, to drop meatballs, to stuffed cabbage, to stews and braises and they all taste great.
that's probably true. Sorry :)
On a related note, I stumbled across another burger variation recently, this one from Michigan, which includes green olives. I have a friend in Ann Arbor who swears by them. This is on my list to try as well.
https://www.tastingtable.com/1209091/what-makes-michigans-beloved-olive-burger-unique/
well, I do like green olives, mostly surrounded by vodka. I might consider a tapenade for this burger and not have olive slices falling out.
I see that I've got a recipe from ATK for CT steamed cheeseburger, but they mix soy sauce, garlic powder and tomato paste into the ground beef.
You should... they do a good job for a chain place
One opened near us about 2 yrs ago. I think it blows away all other fast food burgers, that i know of.
The new Culver's is right down street from my father in laws, so I will never cook burgers when he comes over. I can't compete with Culver's!
I just looked at their website- the burgers look nothing like the 2 recipes I referenced. No beef stock, as far as I can tell, no cooked onion. It looks like just a seared burger patty, American cheese, and a buttered/toasted bun. But I guess it works. Just seems easy enough to make at home.