Every guest who comes to Culver’s knows they’re going to love our signature ButterBurger®, from its fresh, never frozen beef to the fact that it’s pressed and seared for full flavor. What a lot of folks don’t know is why it’s called a ButterBurger.
We call our ButterBurgers “ButterBurgers,” not because they’ve been cooked, marinated, dunked, fried or drizzled with butter but because we lightly butter the crown of the bun for an extra touch of goodness. (Where else would you expect such a delicious idea than from the dairy state?)
The butter we use on our buns also comes from right here in Wisconsin, crafted by our friends at Alcam Creamery, a small, family-owned creamery less than an hour outside our home in Sauk City.
It’s a technique we’ve been using since day one because, as Culver’s co-founder Craig Culver will tell you, that’s just how his mom used to do it.
Hungry now? Your craving will grow as you watch Craig prepare ButterBurgers for our guests.
