Butter Burgers Recipe will KNOCK YOUR SOCKS OFF!! (2024)

FAQs

What makes a ButterBurger better? ›

A little bit of pressure seals the beef, keeping moisture in and giving your burger that signature steak taste. Not only does it add flavor and more texture to every bite, it's what makes a ButterBurger a ButterBurger. Your food doesn't touch the grill until after you order.

What a lot of folks don't know is why it's called a ButterBurger. We call our ButterBurgers “ButterBurgers,” not because they've been cooked, marinated, dunked, fried or drizzled with butter but because we lightly butter the crown of the bun for an extra touch of goodness.

Did you know adding butter to your burger patties makes tender, juicier burgers? To make the classic butter burger, you must mix your ground beef with grated frozen butter before grilling or cooking. Don't forget to butter your hamburger buns and toast for extra flavor and crispiness.

Butter burgers are hamburgers topped with butter, either directly on the patty, or on the bun. Likely invented in Wisconsin, they remain popular in some northern parts of the midwestern United States, and are the principal item of Wisconsin-based fast food restaurant Culver's.

As Craig Culver always says, "We never compromise on quality." It's a promise that begins with sourcing the best ingredients and continues through to the way we prepare your meal: fresh, just for you. It's why we always use fresh, never frozen beef and whole, white meat chicken from America's family farms.

Canola Oil (fryer oil) - Canola Oil with TBHQ and Citric Acid added to preserve freshness and Dimethylpolysiloxane added as an anti-foaming agent.

We use only fresh, never frozen beef, seared on a grill after you order. Topped with real American cheese made in Wisconsin and served on a lightly buttered, toasted bun.

On January 1, 2017, Joe Koss became the third CEO of Culver's, until his retirement at the end of 2020. In October 2017, Culver's sold a minority share to Roark Capital Group, a private equity firm based in Atlanta. The Culver family retains majority ownership.

The first Culver's opened in 1984 in Sauk City, Wisconsin, and it quickly became famous for its hamburgers — known as ButterBurgers — and custard. Today, Culver's is located in over 20 states, including Florida, Georgia, and Arizona, but most of the franchisees are located in the Midwest.

Culver's uses fresh, never frozen beef, and the pressing and searing technique locks in the juices and therefore the flavor. Pressing the beef also ensures it is the right thickness to cook evenly on the grill. "That's where that great steak flavor comes from." The beef is seasoned with a salt and pepper mixture.

What does putting mustard on a burger do? ›

Adding the yellow mustard will add flavor to the patty as well as helping it to caramelize on the flipped side of the patty since it won't cook on this side as long. Top the burgers with slices of cheese and let melt for 1-2 minutes. Once each patty is covered in melty cheese, pull off and rest.

You've probably heard of adding milk to a meatloaf to keep it moist, well adding evaporated milk to hamburgers has a similar effect. The bread crumbs will soak up the evaporated milk and keep the ground beef mixture juicy and tender, while also keeping all the juices inside during cooking.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

A great burger starts with high-quality, fresh ground beef. The best burgers are made with chuck steak because it has the perfect ratio of fat to muscle. This gives your burger a juicy, flavorful taste that'll make your mouth water.

It's a promise that begins with sourcing the best ingredients and continues through to the way we prepare your meal: fresh, just for you. It's why we always use fresh, never frozen beef and whole, white meat chicken from America's family farms. It's why we only use family farm-fresh dairy for our Frozen Custard.

Great burger restaurants use high quality ingredients. Sauces and other ingredients have lots of flavor that can make up for less flavorful low quality meats, making it tempting to cut corners. However, using good meat and the right spices can enhance every burger even if it's lathered in a million flavorful sauces.

Fresh Toppings

The best toppings should compliment the flavor of your burger and toppings. For example, if you want barbecue sauce and cheese on your burger, consider pairing it with some caramelized onions or applewood bacon. Whatever your toppings are, make sure they're fresh and top-quality.