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.

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.

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.

The Key to Adding Butter to Homeground Burgers

It's important to grind cold butter into the meat. Like adding cold butter to pastry dough, the solid fat creates tiny particles of richness strewn throughout the grind. To accomplish this, we freeze small pieces of butter along with the meat prior to grinding.

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.

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.

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

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.

Its nutty essence, combined with a subtle sweetness, creates an intriguing taste contrast with the savoury burger patty. The result is a culinary masterpiece where the richness of the meat is complemented by the creamy, nutty goodness of the peanut butter.

What are Culvers workers called? ›

Crew Member - Front of House

Whether it's greeting guests at the door, taking orders behind the counter or delivering outstanding service throughout our restaurants, these are the people who bring our hometown hospitality to life each and every day.

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.

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.

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.

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.

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.