Jane & Michael Stern

"Here is the great butter burger of Milwaukee, a city where burgers are a passion. It is a modest-sized patty of beef, cooked through, served on a bun quite literally bathed butter. Not margarine, not flavored oil: pure, dairy-rich, delicious butter."

Dan Myers

"The 101 Best Burgers in America: Solly's Grille - Each 3-ounce patty gets cooked on a large flat-top griddle and is topped with impossibly flavorful stewed onions and a pat of butter — at least 2 or 3 tablespoons’ worth — before being placed in between two halves of a soft white bun."

Ann Christenson

"Solly’s offers burgers with double patties and blue cheese, but there’s nothing quite like the Solly Burger — ground sirloin topped with stewed onions and drenched in butter."

Kate Kolenda

"The butter melts into the burger and onto the plate, and it’s unlike any other burger you’ll experience."

Titus Ruscitti

"I got it with everything which is just butter and stewed onions. All burgers are cooked til they're done and arrive to you sliced in half and dripping, almost drowning in butter."

Lacey Muszynski

"The Cheesehead Burger is beyond belief with two-thirds of a pound of beef, mushrooms, and stewed onions all topped by a glorious crown of cheddar, Swiss, and American."

Christi Danner

"One of the best butter burgers in the state is the Cheesehead Burger at Solly's Grille."

Candace Nelson

"Solly's Grille has their original burger, which is juicy sirloin, Wisconsin butter and stewed onions. You make it a cheeseburger too, which, duh. I needed one."

Bob Phillip

"Any establishment that has been around since 1936, and uses 30 pounds of butter is poised to impress."

Jasmine Kharazi

"By putting lots of butter on their burgers, Solly’s burgers are known for being extra crispy and flavorful."