If you think a burger can’t get any better than a crispy, smashed steakburger, wait until you try it with butter. The Steak ‘n Shake Butter Steakburger takes a thin, crispy-edged patty and piles on melty American cheese, sweet grilled onions, and a rich pat of salted butter that melts right into every bite.
It’s simple, a little indulgent, and completely irresistible. This copycat Steak and Shake butter burger comes together in about 25 minutes on a Blackstone griddle or in a cast iron skillet, and it tastes just like the one you’d get at the restaurant.
What Is a Steak ‘n Shake Butter Steakburger?
The Butter Steakburger is Steak ‘n Shake’s take on the classic Midwest butter burger. It starts with the chain’s signature smashed steakburger patty, then gets topped with American cheese, grilled onions, and butter melted on top, all served on a toasted bun.
Butter burgers are a Midwest tradition, especially in Wisconsin. Some restaurants put butter right on the patty, while others butter the top bun. This copycat does a little of both for maximum buttery flavor.
Why You’ll Love This Recipe
- It’s rich and indulgent. Salted butter melts into the crispy patty and soaks into the toasted bun.
- The grilled onions are amazing. Sweet, caramelized onions balance the rich butter and salty cheese.
- It’s ready in about 25 minutes. Smash burgers cook fast, making this an easy weeknight dinner.
- It uses simple ingredients. Ground beef, butter, onions, cheese, and buns are all you need.
- It works on a Blackstone or in a skillet. No special equipment required.
- It’s easy to customize. Make it a double, add bacon, or try garlic butter.
Ingredients You’ll Need
The exact measurements are in the recipe card below, but here’s what you’ll need and why each ingredient matters.
- Ground beef: For a steakburger-style blend, mix equal parts ground sirloin and ground chuck. If you only buy one, 80/20 ground chuck works great. For more on the beef blend, see my Copycat Steak ‘n Shake Burger (Original Double Steakburger).
- Salted butter: The star of the show! Salted butter adds more flavor than unsalted, and Steak ‘n Shake uses salted butter on this burger. You’ll use it to cook the onions, toast the buns, and melt on top of the burger.
- Yellow onion: Thinly sliced and grilled in butter until soft and golden.
- American cheese: It melts quickly and creamily over the thin patties.
- Seasoning: Salt, black pepper, garlic powder, and onion powder make a simple, savory seasoning.
- Buns: Steak ‘n Shake uses a knotted bun. A soft potato bun, kaiser roll, or classic hamburger bun all work well at home.
How to Make a Steak ‘n Shake Butter Burger
Step 1: Portion the beef. Divide the beef into 4 equal portions and roll into loose balls. Keep them cold in the fridge until you’re ready to cook.
Step 2: Mix the seasoning. In a small bowl, combine the salt, pepper, garlic powder, and onion powder.
Step 3: Grill the onions. Heat your Blackstone or cast iron skillet over medium heat. Melt 1 tablespoon of butter, then add the sliced onions with a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes until soft and golden. Move them to a cooler part of the griddle to keep warm.
Step 4: Toast the buns. Spread softened butter on the cut sides of the buns and toast on the griddle until golden, about 1 minute. Set aside.
Step 5: Smash the patties. Turn the heat up to medium-high (about 400°F to 450°F). Place the beef balls on the griddle, cover each with parchment paper, and smash firmly until very thin. Remove the parchment and sprinkle with the seasoning.
Step 6: Sear. Cook without moving for 1½ to 2 minutes, until the edges are crispy and deeply browned.
Step 7: Flip and top. Scrape under each patty with a metal spatula and flip. Top with a slice of American cheese and a pile of grilled onions.
Step 8: Add the butter. Place a pat of butter on top of the onions and let it melt for about 30 seconds.
Step 9: Build your burger. Transfer the patties to the toasted buns. For an extra-buttery bite, spread a little more softened butter on the inside of the top bun before adding it. Serve immediately.
Tips for the Best Butter Steakburger
- Use salted butter. It adds more flavor and helps season the burger.
- Cook the onions low and slow. Medium heat gives them time to soften and turn golden without burning.
- Keep the beef cold and the griddle hot. That’s the secret to a crispy crust.
- Smash only once. Pressing again after the first minute squeezes out the juices.
- Don’t skip toasting the buns. Toasted buns hold up to the melted butter without getting soggy.
- Butter at the end. Adding the butter pat right before serving keeps it rich and melty.
Variations
- Double Butter Steakburger: Make 8 smaller patties and stack two per burger with cheese in between.
- Bacon butter burger: Add a few strips of crispy bacon.
- Garlic butter burger: Stir minced garlic into the softened butter for a garlicky twist.
- Cajun butter burger: Swap the seasoning for my Copycat Steak ‘n Shake Cajun Seasoning for a spicy kick.
- Frisco-style: Serve it on buttered, toasted sourdough with Swiss cheese and Steak ‘n Shake Frisco Sauce.
What to Serve with a Butter Steakburger
Pair it with thin, crispy Air Fryer Ore-Ida Extra Crispy Fast Food Fries, or toss them with Copycat Steak ‘n Shake Cajun Seasoning for Cajun fries. A cup of Copycat Steak ‘n Shake Chili and a Ninja Creami Steak ‘n Shake Birthday Cake Shake make it a full diner meal.
Storing and Reheating
Butter burgers are best enjoyed fresh. If you have leftovers, store the cooked patties and onions separately from the buns in an airtight container in the refrigerator for up to 3 days. Reheat on a hot griddle or skillet for 1 to 2 minutes per side, or in the air fryer at 375°F for 3 to 4 minutes. Add fresh cheese and a new pat of butter before serving.
Make-ahead tip: Portion the beef and slice the onions up to 1 day ahead and refrigerate.
Frequently Asked Questions
What’s on a Steak ‘n Shake Butter Steakburger? It’s a steakburger patty topped with American cheese, grilled onions, and melted butter on a toasted bun.
What is a butter burger? A butter burger is a burger topped with butter, either directly on the patty or on the bun. It’s a Midwest classic, especially popular in Wisconsin.
Should I use salted or unsalted butter? Salted butter gives the best flavor and matches the restaurant version.
Can I make it without a Blackstone? Yes! A cast iron skillet works great. Just get it very hot before smashing the patties.
Is a butter burger greasy? It’s rich, but toasting the buns and using a thin smashed patty keeps it from getting soggy.
Can I make it a double? Absolutely. Divide the beef into 8 smaller portions and stack two patties per burger.
More Steak ‘n Shake Copycat Recipes
- Copycat Steak ‘n Shake Burger (Original Double Steakburger): The classic smash burger with crispy, lacy edges.
- Copycat Steak ‘n Shake Cajun Seasoning: A zesty blend for fries and burgers.
- Steak and Shake Frisco Patty Melts: Juicy beef and melted cheese on buttery toasted sourdough.
- Copycat Steak ‘n Shake Chili: Rich, hearty chili that’s perfect over spaghetti.
- Ninja Creami Steak ‘n Shake Birthday Cake Shake: Vanilla ice cream blended with frosted yellow cake.
If you make this recipe, please leave a star rating and a comment below!
Copycat Steak ‘n Shake Butter Steakburger
Description
Ingredients
Burgers
- ½ pound ground sirloin
- ½ pound ground chuck, or 1 pound 80/20 ground chuck total
- 4 slices American cheese
- 4 hamburger buns, potato buns, or kaiser rolls
Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Butter and Onions
- 6 tablespoons salted butter, divided (softened)
- 1 medium yellow onion, thinly sliced
- Pinch of salt
Instructions
- Divide the beef into 4 equal portions and roll into loose balls. Refrigerate until ready to cook.
- In a small bowl, combine the salt, pepper, garlic powder, and onion powder.
- Heat a Blackstone griddle or cast iron skillet over medium heat. Melt 1 tablespoon of butter, add the onions and a pinch of salt, and cook for 6 to 8 minutes, stirring occasionally, until soft and golden. Move to a cooler area to keep warm.
- Spread 1 tablespoon of softened butter on the cut sides of the buns and toast until golden, about 1 minute. Set aside.
- Increase the heat to medium-high (400°F to 450°F). Place the beef balls on the griddle, cover with parchment, and smash until very thin. Remove the parchment and sprinkle with the seasoning.
- Cook without moving for 1½ to 2 minutes, until the edges are crispy and browned.
- Flip the patties. Top each with a slice of American cheese and grilled onions.
- Place 1 tablespoon of butter (cut into a pat) on top of each burger and let melt for 30 seconds.
- Transfer to the toasted buns and serve immediately.
Equipment
- Blackstone griddle (or cast-iron skillet)
- burger press or heavy flat spatula
- Metal spatula
- Parchment Paper
Notes
- Double Butter Steakburger: Divide the beef into 8 portions and stack two patties per burger.
- Extra buttery: Spread a little more softened butter on the inside of the top bun.
- Skillet method: Cook in batches of 2 in a smoking-hot cast iron skillet.
- Make ahead: Portion the beef and slice the onions up to 1 day ahead.
- Storage: Refrigerate cooked patties and onions up to 3 days. Reheat on a hot griddle or in the air fryer at 375°F for 3 to 4 minutes.
Nutrition
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