Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

A better butter burger—say that three times fast!There’s a burger that’s served at Solly’s Grille in Milwaukee that’s so iconic, the James Beard Foundation gave the restaurant one of its America’s Classics Awards. It’s a griddled patty topped with stewed onions and so much butter that the burger comes with its own little melted fat moat of liquid gold.Our take on the iconic burger features two <a href="https://www.chefsteps.com/recipes/the-ultimate-smash-burger">smash burgers</a> with American cheese topped with stewed onions and an inadvisable amount of butter, but we wanted to figure out a way to skip the sea of liquid butter that floods the plate, which inevitably makes the bottom bun soggy.Our solution? Cream butter and Velveeta together so the butter stays put in the bun instead of leaking out onto the plate.

Butter Burgers