If you’ve ever had the pleasure of sinking your teeth into a Culver’s ButterBurger, you know it’s the kind of burger that really sticks with you. It’s the burger Culver’s claims “made them famous,” and I can see why. The juicy patties are pressed and seared fresh for every order, and simply seasoned with salt and pepper. Served on a toasted and lightly buttered Kaiser-style bun, they’re so good you don’t even need condiments. While I wait (and pray) for a Culver’s to someday open near me, I’ll have to stick with replicating them at home—and now with this copycat recipe, you can too!
The patties:
At the heart of a ButterBurger is a smashed burger patty—thin, crispy-edged, and deeply flavorful. The key to success? A hot skillet or griddle, a firm smash (use a spatula or even a small pot for extra pressure), and no touching until you’re ready to flip. Not just anyone can step up to the grill and make Culver’s signature burger—it takes a kitchen employee months of one-on-one training to work their way up to “grill master,” a somewhat prestigious position that even comes with its own special uniform. But don’t worry, it won’t take you months to master a great smashed burger—just follow this step-by-step guide and you’ll be smashing like a pro.
The buns:
Culver’s uses a soft, Kaiser-style hamburger bun, so I stuck with tradition. But if you can’t find them at your local grocery store, a regular hamburger bun will still get the job done.
The toppings:
As for the toppings, I went with the Culver’s Deluxe lineup—crispy shredded iceberg lettuce, juicy tomatoes, thinly sliced red onions, tangy pickles, and a swipe of mayo—but feel free to customize. You really can’t go wrong.
Have you made this recipe? Let us know how you like it in the comments below!
