Culvers Butter Burgers Recipes

COPYCAT CULVER'S INDULGENT BUTTER BURGERS RECIPE

Steps:

• Melt 3 tablespoons of butter over medium heat in a wide skillet.
• Add onions and saute for 8 minutes or until caramelized.
• Deglaze with beer and reduce until the onions have completely absorbed the beer.
• Transfer into a small mixing bowl and set aside to cool down completely.
• Add the remaining butter, season with salt and pepper, and whisk until incorporated.
• Lay a sheet of parchment paper onto your working area, then place your mixed butter on top. Roll until it resembles a cylinder, molding as you roll.
• Tighten the ends and place your butter log in the chiller to firm up for at least an hour.
• While waiting, season your ground beef with salt and pepper, then mold into 8 patties, 4 ounces each.
• Place these onto a lined baking sheet and keep chilled for at least 30 minutes to hold the patties in shape.
• When the butter has firmed up, slice roughly 1-ounce disks. Make 4 discs and place the rest onto a mixing bowl and allow to soften.
• Place the butter disk on the middle of 1 beef patty, then place another beef patty on top.
• Lightly flatten and seal all openings, especially the edges.
• Keep these chilled to rest for another 30 minutes.
• Preheat both your oven and griddle pan to 360 degrees F. Then grease both a baking sheet and your griddle pan with cooking spray.
• Add your patties and grill for roughly 5 minutes per side until lightly caramelized on both sides.
• Place your griddled patties onto your baking sheet and roast up to your desired doneness, roughly 5 minutes for medium.
• Slice your burger buns in half then toast until lightly golden.
• Spread roughly 1 ounce of onion butter on the halves, plus roughly 1 tablespoon of mayonnaise for the top bun.
• Place the burger at the bottom bun, then add roughly 2 ounces of tomatoes and ¼ ounce of lettuce. Cover with the top bun then serve!

BUTTER BURGERS

Steps:

• Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet.
• Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side.
• Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately.

WISCONSIN BUTTER-BASTED BURGERS

Steps:

• Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.