🧈 Culver's-Inspired Butter Burger
A butter burger is not a burger with butter on the patty. The name belongs to the bun: the cut faces get a genuinely immoderate layer of softened butter, then go face-down on the griddle until deep gold, so the bread ends up rich, crisp at the edges and soft in the middle. It is a Wisconsin dairy-country idea, and it turns an ordinary griddled patty and a slice of Colby into something far better than the ingredient list suggests. Be heavier-handed with the butter than feels reasonable. This is our own take; Culver's recipe is proprietary.
What the original is known for
Culver's is known for its Midwestern "ButterBurger" — a fresh, griddled beef patty served on a lightly buttered, toasted bun, which gives it a rich, buttery flavor and soft texture. It's a simple burger elevated by the buttered bun.
🧾 Culver's-Inspired Butter Burger — Recipe Card
From I Love Hamburger — ilovehamburger.com · Inspired-by recipe, not affiliated with Culver's.
Ingredients
- 1 lb (450g) ground beef, 80/20 chuck
- 4 soft white or Kaiser hamburger buns
- 4 slices American or Colby cheese
- 4 tbsp (57g) butter, softened (for the buns), plus more for the griddle
- 4 leaves lettuce (optional)
- 8 dill pickle slices (optional)
- Kosher salt and black pepper
Instructions
- Divide the beef into 4 or 8 loose portions and form gently — this style is often two thin patties, but a single 4 oz patty works too.
- Melt a little butter on a hot griddle. Season the patties and griddle 2–3 minutes per side until browned and cooked to 160°F (71°C) internal.
- Add a slice of cheese to each patty in the last minute to melt.
- Generously butter the cut sides of the buns and toast them on the griddle until deep golden — this is the "butter burger" step, so be generous.
- Build simply (see assembly). Serve hot while the bun is still buttery and warm.
🍖 The patty
A fresh, griddled beef patty — single thicker patty or two thin ones. The defining feature isn't the patty style but the buttered, toasted bun, so keep the beef simple and let the buttery bun lead.
🥫 The sauce
A true butter burger is minimalist — the buttered bun and beef are the stars, so it needs no special sauce. Add ketchup, mustard or mayo to taste, or try our classic burger sauce for a richer version.
🍔 How to assemble
- Buttered, toasted bottom bun → cheese-topped patty.
- Add pickles and lettuce if you like, though the classic version is very simple.
- Cap with the buttered, toasted top bun and serve immediately.
🔁 Substitutions & variations
- Make it a double with two thin patties for a heartier butter burger.
- Swap American for Colby or a slice of cheddar for a Wisconsin touch.
- Add sautéed onions for a "deluxe" version.
- For gluten-free, use a GF bun and butter it just the same.
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Frequently asked questions
Is this Culver's ButterBurger recipe?
No, it is our own, developed independently — we are not affiliated with, endorsed by, or sponsored by Culver's, and the chain's recipe is proprietary. What we recreate is the defining idea behind the style: a simple griddled patty on a generously buttered, deeply toasted bun.
What makes it a "butter burger"?
The bun is generously buttered and toasted until golden, which gives the whole burger a rich, buttery flavor and a soft, indulgent texture. That bun treatment is the whole idea.
Do I put butter on the patty too?
The classic move is buttering the bun, not the patty. A small pat of butter melted over a finished patty is a nice extra if you want to double down on richness.