Few fast food burgers achieve legendary status, but the Culver’s ButterBurger has certainly earned its place. Juicy, crispy-edged, buttery, and beautifully simple, it’s the kind of burger that creates memories with every bite. For those who don’t live near a Culver’s, this recipe brings all the flavor and nostalgia of the original right to your kitchen. Whether you’re hosting a backyard BBQ or just want to treat yourself, this is a burger worth mastering.
What Makes a ButterBurger a ButterBurger
Unlike typical fast-food burgers, the ButterBurger is all about three things: high-quality beef, precision smashing, and that buttery toasted bun. There’s no elaborate sauce or complex spice blend—just pure, beefy goodness layered with thoughtfully chosen toppings.
The Origin of the Smash
Culver’s method involves smashing fresh ground beef onto a hot griddle to create a thin patty with irresistibly crisp, lacy edges. The process enhances flavor through what’s known as the Maillard reaction, a chemical process that occurs when proteins and sugars in the meat are exposed to high heat, creating those rich, savory brown bits that make our mouths water.
Ingredients You’ll Need (Serves 4)
Here’s everything you need for four decadent double-patty ButterBurgers:
1½ pounds ground beef (preferably 80/20 blend)
2 teaspoons vegetable oil (more as needed)
4 Kaiser-style hamburger buns
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
8 slices American cheese
Optional toppings: mayonnaise, shredded iceberg lettuce, sliced ripe tomatoes, thinly sliced red onion, dill pickle slices
Kitchen Equipment Suggestions
Cast-iron skillet or flat-top griddle
Heavy spatula or bench scraper for smashing
Basting brush for butter
Paper towels for blotting grease if desired
Step-by-Step Instructions
Step 1: Shape and Chill the Beef
Divide your ground beef into eight equal portions (3 oz. each). Lightly roll them into balls—don’t compact them too much or you’ll lose that tender texture. Place them on a plate and refrigerate for at least 10 minutes. Cold meat smashes better and maintains its shape on the hot skillet.
Pro Tip: Avoid seasoning the meat before smashing. Seasoning later prevents the salt from drawing out moisture prematurely.
Step 2: Toast and Butter the Buns
Heat your skillet or griddle over medium-high and add a little oil. Place the buns cut side down and toast until lightly golden, about 1 minute. Transfer to a cutting board and immediately brush the toasted sides generously with melted butter. Set aside.
Why butter the buns? That’s part of what gives the ButterBurger its name. Buttery buns also act as a moisture barrier, preventing sogginess.
Step 3: Smash the Patties
Turn up the heat to high. Working in batches, place the cold beef balls onto the hot griddle. Immediately press each one down with a sturdy spatula or bench scraper until flat and thin, around ¼ inch thick.
Season the top of each patty with kosher salt and freshly ground black pepper. Do not move the patties—leave them untouched for about 1 minute so the bottom gets crispy.
Flip them quickly, season the other side, and immediately top each with a slice of cheese. Cook for another 30 seconds until the cheese is melted and the underside is browned.
Bonus Tip: If the patties shrink too much, you may have pressed too hard or used too lean of a grind.
Step 4: Assemble the Burger
Spread mayonnaise on the bottom bun. Place two cheesy patties on top, followed by your chosen toppings: crispy lettuce, juicy tomato, tangy pickles, and sharp red onions.
Cap it with the top bun and press lightly. Let it rest for 1 minute so the flavors meld.
Serving Suggestions
These burgers are best served fresh off the grill. Pair them with:
Crinkle-cut fries or curly fries
Homemade coleslaw
Root beer floats or milkshakes for that Midwest diner vibe
Frequently Asked Questions
Can I use a different kind of cheese
Yes. American cheese is traditional and melts perfectly, but cheddar or even Swiss work well if you want to customize.
What if I don’t have a Kaiser roll
Regular hamburger buns or brioche buns are great alternatives. Just make sure to toast and butter them thoroughly.
Can I make these on a grill instead of a skillet
You can, but you’ll need a cast-iron griddle or flat top placed over your grill grates. Smashing directly on open grill grates won’t work.
Final Thoughts
Recreating a Culver’s ButterBurger at home is easier than you think and often more rewarding. With high-quality beef, proper technique, and a few thoughtful toppings, you can bring the magic of this beloved Midwestern burger chain to your table anytime.
So go ahead, promote yourself to Grill Master, gather your favorite people, and serve up a batch of burgers that might just rival the original.
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Homemade Culver’s ButterBurger
- Total Time: 25 minutes
- Yield: 4 double-patty burgers 1x
Description
This copycat Culver’s ButterBurger recipe delivers restaurant-quality smashed burgers from the comfort of your own kitchen. With juicy, crispy-edged patties, melty American cheese, and buttery toasted buns, this Midwest favorite is perfect for burger night, backyard BBQs, or a weekend comfort meal.
Ingredients
1½ pounds ground beef (80/20)
2 teaspoons vegetable oil (plus more as needed)
4 Kaiser-style hamburger buns
4 tablespoons unsalted butter, melted
Kosher salt, to taste
Freshly ground black pepper, to taste
8 slices American cheese
4 tablespoons mayonnaise
1 cup shredded iceberg lettuce
2 ripe tomatoes, sliced
½ red onion, thinly sliced
12 dill pickle slices
Instructions
Prepare the patties
Divide ground beef into 8 loose 3-ounce balls. Do not pack tightly. Chill for 10 minutes to firm up.Toast the buns
Heat a griddle or large skillet over medium-high heat. Add a bit of oil, then toast buns cut side down for about 1 minute, or until golden. Remove and brush toasted sides with melted butter. Wipe the skillet clean.Smash and sear
Increase heat to high. Add 2–4 beef balls at a time to the hot skillet. Smash them flat with a spatula or bench scraper. Season with salt and pepper. Cook without moving for about 1 minute.Flip and melt
Flip patties, season the other side, and top each with a slice of cheese. Cook for another 30 seconds. Transfer to a plate.Assemble the burgers
Spread mayo on bottom buns. Stack 2 patties per burger. Top with shredded lettuce, tomato slices, onion, and pickles. Cap with the top bun and serve warm.
Notes
Chilling the meat helps maintain its shape and gives a better sear.
Don’t over-smash the patties—you want them thin but juicy.
If you can’t find Kaiser rolls, brioche or potato buns work well.
For a cleaner smash, place parchment paper between the meat and the spatula.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Smashed and Seared
- Cuisine: American
Nutrition
- Serving Size: 1 double burger
- Calories: 810 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 25 g
- Trans Fat: 1.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 135 mg
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