Butter Burger Recipe - VIDEO!!! (2024)

FAQs

What makes a ButterBurger a ButterBurger? ›

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.

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.

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.

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 makes a Culver's Butter Burger? Each sandwich starts with a fresh beef patty made from sirloin, chuck, and plate cuts that sits atop a buttered and toasted bun. The original comes with ketchup, mustard, red onion, and pickles, but you can customize yours however you'd like!

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

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

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.

Peanut butter is great to add to both salty and sweet recipes and works particularly well in spicy meat marinades. When it comes to burgers, mixing a bit of peanut butter into your ground beef adds a salty umami flavor and makes the patty extra moist.

MINNEAPOLIS – R & G Endeavors, Inc., a fast-food franchisee doing business as Culver's Restaurants of Cottage Grove, violated federal law when it subjected employees to a hostile work environment based on race, sex, sexual orientation, and disability, the U.S. Equal Employment Opportunity Commission (EEOC) charged in ...

Why do diner burgers taste better? ›

The superiority of restaurant burgers comes down to a combination of high-quality ingredients, expert cooking techniques, and attention to detail. From the selection of meat to the ambiance in which it is served, each element plays a vital role in creating a burger that is simply seductive.

Fewer burgers are placed on the grill, which somehow results in a hotter, juicier, tastier burger, and the diced white onions are added to the beef patties on the grill as they are cooking, rather than afterwards at the prep table. The cheese has been “tempered” longer to make it meltier as well, Schafer says.

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.

Arby's supplier delivers the beef blend formed into 6.4-ounce patties and already prepared sous vide-style. At each location, the patties are then reheated in the fryer for less than 2 minutes. “The fryer gives them a nice crispy edge and retains the flavor and juiciness of the beef,” said Truelove.

The deluxe without bacon would be worth ordering depending on how you like your burgers. It adds lettuce, tomato, onions, pickles, and mayo to the classic ButterBurger cheese, which typically comes with no toppings (though you can customize it to your liking).

The What-A-Burger restaurants in Virginia, North Carolina and South Carolina are not to be confused with the much larger Whataburger chain based in Texas.

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. And it's why every single Cheese Curd we've served has come from a Wisconsin dairy farm.

A single Steakburger topped with American cheese, grilled onions, and butter melted on top.