Butter Burgers Recipe will KNOCK YOUR SOCKS OFF!! (2024)

FAQs

What makes a butter burger 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.

Do you need oil to cook burgers on the stove? The fat from the burgers should be sufficient to prevent them from sticking to the pan. A little butter or oil (or both!) can help if you're nervous.

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.

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.

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.

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

Handcrafted Freshness

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.

Why are there no Culver's in California? ›

According to the Culver's website, California is listed as a “Future Market” currently not available for franchising.

A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.

Burgers are a high-heat, direct-heat item to cook, so there is little room for error. You want a great crusty sear on the outside, but some control over the cooking temperature, especially if you like yours rare to medium-rare.

No. Covering meat while cooking traps steam, which inhibits browning and leaves your meat pale and soggy. The thing we like most about burgers, and steaks, is the flavorful brown crust that is formed as they cook. A lid will lessen the amount of browning, flavor and texture development.

A signature characteristic of a Culver's ButterBurger is its steak-like sear, which is easy to recreate at home by searing an all-beef patty in a piping hot skillet. This smash burger-style method creates especially rich flavor & deliciously crispy edges.

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.

For beef and lamb burgers, choose mince that has at least an 80% meat to 20% fat ratio. The fat is essential for juiciness and flavour. If you can't find mince with the right ratio, add finely chopped streaky bacon to your patty mixture.

Wisconsin Butter Burger is a Wisconsin delicacy. The burger is made from fresh ground beef, seasoned, and seared on a griddle with butter. Served on a buttery toasted bun with American cheese makes a Wisconsin tradition!