(bolding mine) Was that a Freudian slip?
You guys are sooooo close! But you need some butter on that bun, and on the burger!
That’s what you put on it when you toast it.
Or use Flavor Fry, it’s better but probably no longer available.
I tried to get to Solly’s last time I was in Milwaukee, but the wait was too long. I haven’t experienced a Solly’s burger, but, from the pictures I’ve seen, they take their butter seriously. I’ve had Kopp’s and Culver’s (and Sobelman’s, although I don’t recall their being a butter burger), though.
ETA: Here’s the picture of Solly’s I’m thinking of. That’s a lot of butter. I’m almost repulsed, but simultaneously intrigued.
pulykamell, do you ever get to the suburbs? If you do, you should really try Brandt’s. That was where I had the best burger I’d ever had or ever will have, most likely. I keep wanting to go back (it’s been a few years) but we never seem to actually do it.
Yes, and as far as suburbs go, I do seem to find myself in the northwest suburbs far more often than I should (meaning, in case offense is inferred, because I live on the southwest side of the city and I seem to find myself up in that direction more often than chance would dictate. 
). I’ll check it out next time I’m in the area.
Holy crap! I’m repulse-intrigued as well. The meat-to-bun ratio runs pretty small though.
What’s makes a burger yummy to my mind is the taste that matters, the beef, hits your tongue straightaway. This, unlike with a lot of sandwiches that force you to chomp through layers of bread, toppings and whatever before you hit the ham or the beef or the whatever meat it hides. So size and shape is also important. No huge face-deforming burgers for me. No basketful of greens and tomatoes. No mask of chili or some weird sauce. Just a thick and well-cooked beef patty with a thin flavoring of either mustard, or ketsup, or caramelized onion. A slab of cheese, in my opinion, is mainly for the eye and the mind, not the tongue.
I remember my first, real diner style burger:
Ron Baber was a neighbor when I was growing up, and my dad took me to his place when it opened. A real burger, with a side of chili. Years later I would return to the area and tried out the Sausage cheeseburger - great combination that I duplicate at home regularly.
Even as a born-and-bred Wisconsite through and through, I’ll say Solly’s probably adds too much butter.
I’m sorry but you’re all wrong and I should like to have the final word on this.
The best burger can only be had at Rouge in Philadelphia.
It costs a little more, but it’s worth it.