Culver’s popular Butter Burger inspired this copycat Grilled Butter Burger: two butter-coated patties, a toasted buttered bun, and your favorite toppings for a juicy, flavorful burger experience.
Have plenty of napkins ready—this Copycat Butter Burger Recipe is deliciously messy!
Why You Must Make
- If you love Culver’s Butter Burgers, you can recreate and even improve on the classic at home with simple ingredients and a little technique.
- The hallmark of the butter burger is the toasted, buttered bun — easy to replicate and key to the signature flavor and texture.
- Brushing a bit of butter on the patties or finishing them with compound butter boosts richness and keeps the burgers moist and tender.
Basic Burger-Making Pointers
- Grilling adds the best flavor. Charcoal or wood fire gives a smokier result, though a gas grill works well too.
- Season burgers properly before cooking. You can add minced garlic, onion, ketchup, or Worcestershire to the meat if desired, but avoid mixing salt into the beef too early as it can draw out moisture. A simple sprinkle of kosher salt and pepper before cooking is effective.
- Use ground chuck or a blend with moderate fat—around 85% lean or lower—to keep the burgers flavorful and juicy. Extra-lean beef will produce a drier burger.
Tips for Cooking Your Burgers
- Portion about 1/4 pound of meat per burger and shape into patties about 3/4 to 1 inch thick for best grilling. Use a gentle touch so you don’t over-compress the meat.
- Clean and lightly oil grill grates to prevent sticking.
- Grill over medium heat so the exterior browns without the interior overcooking.
- Avoid pressing down on the patties while cooking; pressing squeezes out juices and dries the burger.
- Cook a few minutes per side depending on thickness and desired doneness, then top with a pat of garlicky compound butter if you like. Flip only once for best results.
- Use a meat thermometer to ensure a safe internal temperature (160ºF for ground beef) and consistent doneness.
Serving Your Burgers
- Toast and butter the buns after grilling. Stacking two buttered patties with the toasted bun and compound butter creates the ultimate copycat grilled butter burger.
- Offer classic toppings: pickles, onions, tomato slices, lettuce, ketchup, mustard, mayonnaise, and cheeses so guests can customize.
- These burgers are hearty—use both hands to eat and keep napkins handy. If you prefer a smaller meal, a single-patty version is just as satisfying.
You May Also Like:
- Grilled Guacamole Burger
- Italian Pesto Burger
- Mushroom-Topped Burgers
- California Burgers
- Grilled Steak Kabobs
- Grilled Korean Beef Steaks
- Beef Tenderloin Steaks with Garlic Butter
- Beef Recipes collection
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Grilled Butter Burgers
15 minutes
10 minutes
25 minutes
4 servings
A double-patty hamburger finished with compound butter and served on a toasted, buttered bun.
Ingredients
For compound butter:
- ¼ cup butter, at room temperature
- ½ teaspoon finely minced fresh garlic
- 1 tablespoon grated Parmesan
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Minced flat-leaf parsley (optional)
Burgers:
- 1½ pounds ground chuck or ground sirloin
- Kosher salt and freshly ground pepper, to taste
- 4 hamburger buns
- 4 tablespoons butter, at room temperature, for buns
- 4 slices cheese of choice
- Lettuce
- Sliced tomatoes
- Sliced onions
- Condiments of your choice
Instructions
- Mix the compound butter ingredients, cover, and refrigerate while you prepare the burgers and grill. This can be made ahead.
- Divide the ground beef into four portions. From each portion, form two thin patties (or slightly thicker if you prefer easier flipping). Season each patty with kosher salt and pepper.
- Toast the buns in a 375°F oven directly on the rack for a few minutes until lightly browned, watching carefully to avoid burning. Spread each half with about ½ tablespoon of butter and set aside.
- Grill, pan-fry, or broil the patties until they reach your desired doneness. Flip only once for best results.
- Remove the patties to a serving tray and place about ½ tablespoon (⅛th of the compound butter) on each patty so it melts into the meat.
- Assemble the burgers: spread condiments on the bottom bun, add lettuce, tomato, and onion, place one patty and a slice of cheese, then the second patty, and finish with the top bun. Hold with both hands and enjoy.
Notes
For smaller appetites, a single patty is plenty. Traditional butter burgers are quite flat, but slightly thicker patties are easier to handle on the grill. Nutrition and calories will vary with burger size and toppings.
Nutrition Information:
Yield: 4
Serving Size: 1 burger
Amount Per Serving:
Calories: 989 | Total Fat: 68g | Saturated Fat: 33g | Trans Fat: 3g | Unsaturated Fat: 27g | Cholesterol: 261mg | Sodium: 965mg | Carbohydrates: 28g | Fiber: 2g | Sugar: 5g | Protein: 64g
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