Homemade ButterBurgers, The Culver’s Way! – Butter Burger Deluxe Recipe


Learn how to make homemade butter burgers the Culver’s way!! These cheeseburgers are thin, juicy, crispy around the edges, packed full of flavor and are my preferred way of having a burger. They are super easy to make, don’t take a lot of time to cook up and are amazingly delicious. To make them even better, add a few slices of bacon. You can thank me later… 😉

What you’ll need:
80-85% lean ground beef
potato or kaiser buns (4″)
American cheese (or cheddar for traditional Wisconsin butterburgers)
yellow mustard
iceburg lettuce
tomato slices
red onion slices and/or rings

My seasoned pepper recipe:
2 Tbsp salt
2 Tsp sugar
1 tsp black pepper
1 tsp paprika
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder

Mix together and store in a shaker top bottle. Use for burgers, steaks, potatoes, french fries, grilled chicken, etc. The perfect seasoned salt/pepper recipe!

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  1. This is nothing at all like a butter burger. A butter burger is absolutely drenched in butter and carmelized onion..

  2. Everything wrong with this video:
    1: you pressed the patty too thin.
    2: need shredded lettuce
    3: mayo, not ketchup or mustard
    4: everything (condiments) go under the patties
    5: you don't butter the bottom bun
    6: you practically burned the first side of the burger

    I work at Culver's and that burger looks like a mess compared to what we sell.

  3. The man said he doesn't do mayo on his burger why yall in these comments like culvers gonna give yall a raise lol

  4. I ate at a Culver's, last week, for the first time. Was looking forward to a burger, swimming in butter, as I've seen on America's Test Kitchen. The burger I got was fine…….but no sign of any butter. The bun was toasted, just not with butter. I expected a plate with butter pooled around the bun, as described on TV, what I got was a dry bun and a dry burger. I'll not be back.

  5. Always use Chuck for burgers. Fat is a burgers best friend. I promise you, 73 percent fat chuck meat will give you the best flavor and most of that fat cooks out. Thats where the beefy flavor is, Chuck. If your raw burger meat has dark spots in it, it ISNT fresh – it takes meat three days to develop brown spots. Too many "butchers" mix old meat with fresh and call the mess "fresh". Dont be fooled or cheated.

  6. I'm sure culver's isn't around the world I love their mushroom and swiss value baskets.   The only two food chains in America that come close to this would. Either be a Steak and Shake burger, or Burgerfi's CEO burger.  in terms of what they taste like.

  7. Culver's is really the only fast food place that does smashed burgers. Their burgers aren't just FF burgers either, it's got great quality.

    The place also serves different varieties of shakes and chicken dinners but their stuff is mainly the butter burgers.


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