Culver’s made the Butter Burger a household name. Two butter laden patties and your favorite toppings and condiments are my take on the ultimate copycat Grilled Butter Burgers. Make sure you have plenty of napkins!
Grilled Butter Burgers
Although we have plenty of Culver’s in Indiana, I first experienced their fast food chain in Wisconsin. Known for the butter burger, I figured they must stuff their hamburger patties with a pat of butter. Alas, I was wrong. The toasted, buttered bun is where Culver’s derived the name of this now iconic burger. But when recreating this grilled sensation at home, I had to go the extra mile and also add that butter to the burger for that extra kick of richness and flavor.
Tips for Making the BEST Burgers
Basic Burger Making Pointers
- Grill your burgers for the best flavor. We love the smoky flavor imparted by a charcoal or wood fire over gas, but a gas grill is great in a pinch.
- Season your burgers well before cooking. You can add garlic, minced onion, ketchup, worcestershire, etc. to your burger meat before cooking. Salting after they’re cooked just doesn’t offer the same results. Do not mix salt into the burger as it will draw out the juices
- We tend to make thick burgers with ground chuck. I find the flavor is better with slightly more fat in the meat, and plenty of it melts off as the patties cook. Certified Angus Beef® brand is readily available at Market District and is my go-to brand of beef. Do not choose an extra lean ground beef as your burgers won’t be as tasty. 85% beef or LOWER is key for a flavorful burger.
Tips for Cooking Your Burgers
- I scooped out approximately a quarter pound of beef per burger and patted them into thin, wide burgers. Since we were cooking on a charcoal grill, I didn’t flatten them as much as I planned as I wanted them to come off the barbecue uncharred and in once piece. About 3/4-1-inch is an ideal thickness. Use a gentle touch when forming your burgers so you don’t compress the meat.
- Clean and oil your grill grates to avoid the burgers sticking to the grates.
- Grill over medium heat as hotter will char before the inside comes to the proper temperature.
- Do not press down on the surface of the burgers with your spatula. Again, you don’t want to compress the meat and lose any juices.
- Grill for a few minutes per side, then top with a pat of garlicky compound butter if desired. You only want to flip the burgers once for the best results.
- PRO Tip: Use ameat thermometer and grill to an internal temperature of 160º to prevent food borne illnesses like e-coli.
Serving Your Burgers
- Once off the grill, sandwiching between buttered buns took these burgers to another level. Two butter laden patties and your favorite toppings and condiments are my take on the ultimate copycat grilled butter burger.
- I like having pickles, onions, tomato slices, lettuce, ketchup, mustard, mayonnaise and a variety of cheeses available for toppings.
- Hold on with two hands and have plenty of napkins available. More than once, the hubby commented how fabulous these double-decker burgers tasted. But, honestly, these were too massive for me! I made mine a single decker!
More Burger and Grilled Beef Recipes
- Grilled Guacamole Burger
- Italian Pesto Burger
- BLT Burger
- Mushroom Topped Burgers
- California Burgers
- Grilled Steak Kabobs
- Grilled Korean Beef Steaks
- Beef Tenderloin Steaks with Garlic Butter
- Beef Recipes
Grilled Butter Burgers
A double patty hamburger topped with compound butter and served on a toasted buttered bun.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entree, Beef
- Method: Grilling
- Cuisine: American
For compound butter:
- 1/4 cup butter, at room temperature
- 1/2 teaspoon finely minced fresh garlic
- 1 tablespoon grated Parmesan
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Minced flat leaf parsley, optional
- 1 1/2 pounds ground chuck or ground sirloin (I recommend Certified Angus Beef® brand for the best results)
- Kosher salt and freshly ground pepper, to taste
- 4 hamburger buns
- 4 tablespoons butter, at room temperature (to spread on toasted buns)
- 4 slices cheese of choice
- sliced tomatoes
- sliced onions
- condiments of your choice
- Make compound butter by mixing all ingredients together. Cover and refrigerate while getting burgers and grill prepared. This can be made earlier in the day.
- Divide ground beef into 4. Then make 2 very flat patties from each quarter of ground beef (if grilling you may want to make them a bit thicker so you can flip them more easily). Season patties with a sprinkle of kosher salt and pepper.
- Prepare buns by toasting in oven until lightly browned (place directly on oven rack in a 375 degree oven a few minutes until toasted. Watch carefully so they don’t burn). Spread each side with a ½ tablespoon or less of butter. Set aside while grilling burgers.
- Grill, fry or broil your burgers.
- Remove hamburgers to serving tray and to each with ⅛th of the compound butter (1/2 tablespoon).
- Spread bottom buns with condiments of your choice, then add lettuce tomato slice and onions. Add one burger, a slice of cheese, then the second burger. Add top bun and hold tight while eating this massive burger!