Wisconsin

Butter Burger

America's Dairyland delivers the ultimate indulgence. A sizzling beef patty crowned with a generous pat of real Wisconsin butter, on a butter-toasted bun. Culver's made it famous, but it's a Wisconsin tradition.

⏱ Total 20min 🍴 Serves 4 🧈 Indulgent ⭐ Wisconsin Icon

Equipment Needed

🍲 Cast Iron Griddle
🥄 Flat Spatula
🥣 Mixing Bowl
🥩 Meat Thermometer
🔪 Butter Knife

Instructions

1

Cut the butter pats: Slice cold butter into 4 thick pats, about 1 tablespoon each. Keep refrigerated until ready to use - you want them cold so they melt slowly on the hot patty.

Tip: The butter MUST be cold. Room temperature butter will melt too fast and run off. Cold butter slowly melts into the patty.
2

Form the patties: Divide ground beef into 4 equal portions. Gently form into balls, then smash into thin patties about 1/2-inch thick and wider than your buns. Season both sides with salt and pepper.

3

Heat the griddle: Heat a cast iron griddle or flat pan over medium-high heat until very hot. A drop of water should sizzle and evaporate immediately.

4

Cook the patties: Place patties on the hot griddle. Cook for 2-3 minutes without moving until a nice crust forms. Flip once.

5

Add the butter: Immediately after flipping, place a cold pat of butter directly on top of each patty. Watch it slowly start to melt and pool on the meat.

This is the key step! The butter melts down through the patty, making it incredibly juicy and rich. This is what makes a butter burger.
6

Add cheese: Place cheese on top of the melting butter. Cover with a lid or metal bowl for 30 seconds to melt the cheese.

7

Toast the buns: Generously butter both cut sides of each bun. Toast butter-side down on the griddle until golden brown and slightly crispy, about 1-2 minutes.

8

Assemble: Place pickles and onions on the bottom bun. Add the butter-and-cheese-topped patty. Add ketchup and mustard to the top bun. Close it up.

9

Serve immediately: Butter burgers wait for no one! Serve right away while the butter is still melting and the bun is warm. Have napkins ready - it's beautifully messy.

💡 Pro Tips & Variations

  • Wisconsin butter only: Use real Wisconsin butter. The dairy state makes some of the best butter in America - this is non-negotiable.
  • Fresh beef: Culver's never uses frozen beef, and neither should you. Fresh makes a real difference in texture.
  • Smash burger style: For Culver's-style, smash the patties thin on the griddle for crispy edges with a butter-drenched center.
  • Double up: True Wisconsin style often means a double - two thin patties with butter on each. Go big or go home.
  • Cheese curds on the side: Serve with fried Wisconsin cheese curds for the ultimate Wisconsin meal.
  • Don't skip the butter on the bun: The buttered, toasted bun is essential to the full experience.
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