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Watch Me Make It!

If you’ve never made a butter burger recipe at home, buckle up—because this one is a total game changer. I took the classic Wisconsin butter burger recipe and gave it my own backyard twist, packing it full of bold flavor from a homemade blue cheese bacon butter. This thing’s juicy, rich, and seriously one of the best butter-soaked burgers I’ve ever had.

A package of Schweid & Sons ground beef patties, a stick of salted sweet cream butter, a pack of sliced bacon, and a container of crumbled cheese on a wooden surface.

Why You’ll Love This Recipe

You can’t have a butter burger recipe without the butter! First off, that compound butter—loaded with blue cheese, bacon, and chives—melts right into the top of the burger patties like magic. You get that steakhouse-level richness without any fuss, and the juiciest burger you’ll bite into all summer.

Whether you’re tossing it on a hot griddle, pellet grill, or large skillet, it’s all about the extra flavor in this butter burger recipe that hits as soon as it hits the hot surface.

A glass bowl containing chopped chives, crumbled bacon, cubes of butter, and cream cheese on a wooden surface, ready to be mixed.

Ingredients / Tools You’ll Need for this butter burger recipe

4 quarter-pound ground beef burger patties
4 burger buns (I love brioche buns or potato buns)
4 strips bacon, crispy
Blue Cheese Compound Butter:
- 4 tbsp unsalted butter, softened
- 1/4 cup blue cheese crumbles
- 1/4 cup crispy bacon, finely chopped
- 2 tbsp chives, finely chopped
Kosher salt and black pepper
Plastic wrap
Melting dome or lid
Large skillet, hot pan, or griddle

A spoon lifts a mixture of finely chopped herbs, bacon bits, and a creamy base from a glass bowl, set on a wooden surface.

Instructions

Preparation:
Start by making your compound butter—combine the softened butter, blue cheese, chopped bacon, and chives in a small bowl. Mix everything well and scoop it onto a piece of plastic wrap. Roll it into a log, twist the ends tight, and chill it in the fridge for at least an hour, or overnight if you’re prepping ahead.

Note you don’t need to put it in the fridge for this butter burger recipe. You can use it right out of the bowl, but it’s better for presentation when it’s rolled into the log form.

A hand holds a log of compound butter mixed with herbs and possibly bits of dried meat, tightly wrapped in plastic wrap, over a patterned wooden surface.

Cooking:
To get started cooking this butter burger recipe preheat your hot griddle, large skillet, or grill over medium-high heat. Season your burger patties with kosher salt and black pepper or your favorite burger seasoning, then place burgers on the hot surface. Flip once during cooking, and cook to an internal temperature of 160°F.

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Once the beef patties are almost done, slice off a generous pat of butter from your compound log and place it right on top of the patty. Cover with a dome and let that garlic butter mixture melt down and soak in—adding a splash of water under the dome helps it steam. Toast your top bun and bottom bun on the cooking surface until they’re golden brown.

Two beef burger patties are sizzling and browning on a flat-top grill, with visible oil and grill marks on the metal surface.

Serving Suggestions

I build butter burger recipe starting with the bottom bun, a slice of lettuce, tomato, the butter-melted burger patty, bacon, and maybe even a slice of cheese if I’m feeling wild. Top it off with the top bun, and you’ve got yourself the perfect burger. Serve with onion rings, french fries, or even cheese curds if you’re going full Wisconsin butter burgers mode.

A hand holds a red digital meat thermometer inserted into a hamburger patty on a grill. The thermometer displays a temperature of 165°F. Several other patties are also cooking on the greasy grill surface.

Recipe Notes & Pro Tips

Using high-quality ground chuck or American Wagyu will give you a super juicy burger with great fat content for this butter burger recipe. If you like that classic smash burger crust, press them down on the hot pan just a bit after you place them. Don’t skip the resting time for the compound butter—it helps lock in that creamy texture when it melts.

A gloved hand holds a round slice of compound butter with visible herbs and bits of bacon; a grill with burgers cooking is blurred in the background.

Make a double batch of the compound butter and freeze it in an airtight container. It’s killer on steaks, fresh mushrooms, or even as a topper for roasted veggies.

Four juicy burger patties cooking on a grill, each topped with melting compound butter mixed with herbs and small bacon bits, with sizzling juices and browned grill marks visible. This is a butter burger recipe

Variations

Want a garlic powder kick? Mix it into the burger sauce or even the butter itself. Swap the cheddar cheese for melty cheese blends or go wild with smoky gouda. Feeling fancy? Add some sautéed onions or caramelized onions to layer in sweetness.

Four beef patties are cooking on a grill, each topped with a round slice of herb butter. The surface of the grill is well-used and browned from the heat.

Try it as a homemade butter burger on a toasted soft bun with special sauce and your favorite toppings—it’s a great way to beat the fast food chain versions every time. I’ve even made mini smash burgers using this recipe for parties, and they disappear in seconds. However you build it, this is hands-down one of the best burger recipes I’ve ever put on the table.

An open hamburger with a beef patty topped with melted cheese, herbs, and bits of bacon, resting on lettuce and a bottom bun. The top bun is placed nearby on a wooden surface.

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