Burgers
Culver's Inspired ButterBurger
A crisp-edged griddled beef patty with melty American cheese, pickles, onion, and classic condiments on a richly buttered toasted bun.
Inspired by Culver's
Prep
20 min
Cook
15 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 10 ingredients
- • 1 1/2 pounds ground chuck, 80/20
- • 1 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 4 tablespoons unsalted butter, softened, divided
- • 4 soft bakery hamburger buns
- • 4 slices American cheese
- • 16 dill pickle chips
- • 1/4 small red onion, very thinly sliced
- • 2 tablespoons yellow mustard
- • 2 tablespoons ketchup
View ingredient-by-ingredient match
- 1 1/2 pounds ground chuck, 80/20Missing
- 1 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 4 tablespoons unsalted butter, softened, dividedMissing
- 4 soft bakery hamburger bunsMissing
- 4 slices American cheeseMissing
- 16 dill pickle chipsMissing
- 1/4 small red onion, very thinly slicedMissing
- 2 tablespoons yellow mustardMissing
- 2 tablespoons ketchupMissing
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Method
Recipe notes
This unofficial home recreation combines a made-to-order griddled patty with the defining buttered-bun finish. Butter belongs on the bread rather than in the beef, preserving a browned crust while giving the bun its rich aroma.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked patties within 2 hours for up to 3 days. Reheat covered in a skillet to 165°F, then assemble on freshly toasted buns.
Make-ahead tips
Slice the onion and portion the beef up to 1 day ahead. Keep the meat loosely formed and refrigerated; toast and assemble only when serving.
What to serve with it
- - Crinkle-cut fries
- - Wisconsin cheese curds
- - Vinegar-dressed slaw
Equipment needed
- - Cast-iron griddle or wide skillet
- - Sturdy metal spatula
- - Instant-read thermometer
Difficulty explained
The method is straightforward, but a hot surface and confident smash create the best crisp-edged patty.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Mild cheddar cheese
Use the same number of thin mild cheddar slices for a less processed cheese option.
Potato buns
Use the same number of soft potato buns for burgers or chicken sandwiches.
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Pitfalls to Watch Out For
- Packing the beef tightly produces a dense burger; form loose portions and press only once on the griddle.
- A lukewarm pan steams the beef instead of building a browned crust.
- Adding butter beneath the raw patty can burn the milk solids; reserve it for the bun.
Nutrition Context
- The beef and cheese provide substantial protein, while butter, cheese, and 80/20 beef contribute most of the saturated fat.
- Pickles, cheese, and condiments supply much of the sodium, so pair the burger with an unsalted vegetable side if desired.
FAQ
Why is it called a ButterBurger?
The recognizable home-style detail is a generously buttered, toasted bun rather than butter mixed into the ground beef.
Can I use lean ground beef?
Yes, but 80/20 chuck browns more evenly and stays juicier during the hot, fast griddle cook.
Should I press the burger more than once?
No. Press firmly at the beginning, then leave it alone so juices remain in the patty.
Can I cook these outdoors?
Yes. Use a cast-iron plancha or griddle over a hot grill for full contact and easy scraping.
How do I melt the cheese quickly?
Add it immediately after flipping and loosely cover the griddle for the final minute.
What sides pair best with this dish?
Good pairings include Crinkle-cut fries; Wisconsin cheese curds; Vinegar-dressed slaw. Choose one or two based on how substantial you want the meal to be.