A juicy smash-style burger on a lightly buttered and toasted bun with crisp pickles, onions, and ketchup. This homemade Culver's ButterBurger delivers that signature Midwest flavor — simple, buttery, and deeply satisfying.
fast-food · culvers · burger · lunch
🕑Prep10 min
🍳Cook8 min
⏱Total18 min
🍽Serves4
⭐DifficultyEasy
Ingredients
1 pound fresh ground beef (80/20 blend)
4 soft butter-topped burger buns
3 tablespoons salted butter, softened
Kosher salt and freshly ground black pepper
Dill pickle slices
Thin-sliced white onion
Ketchup
Yellow mustard (optional)
Instructions
1.Butter and toast the buns. Spread a thin layer of softened butter on the crown (top) of each bun. Place the buttered buns crown-side down on a skillet over medium heat and toast for 1-2 minutes until golden. The buttered, toasted bun crown is the signature move that gives the ButterBurger its name.
2.Form the patties. Divide the beef into 4 equal portions (4 ounces each). Roll into loose balls — don't pack them tight. Season generously with salt and pepper.
3.Smash and sear. Heat a cast-iron skillet over high heat until smoking. Place a beef ball on the skillet and smash flat with a sturdy spatula or burger press. Cook for 2-3 minutes until a deep brown crust forms. Flip and cook for another 1-2 minutes.
4.Assemble simply. Place the patty on the bottom bun. Add pickles, thinly sliced onion, and a squirt of ketchup. Close with the buttered, toasted top bun. That's it — the beauty is in the simplicity.
The Culver’s ButterBurger is a Midwest legend. Despite the name, the burger patty itself isn’t cooked in butter — the “butter” refers to the lightly buttered and toasted bun crown that sits on top. It’s a small detail that makes a massive difference. The patty is fresh (never frozen, Culver’s is serious about this), simply seasoned, and seared with a deep brown crust.
This is not a fancy burger. It’s pickles, onion, ketchup, and a great patty on a buttered bun. The genius is in the restraint — every ingredient has a purpose and nothing is fighting for attention.
Why Make It at Home?
A Culver’s ButterBurger Deluxe costs about $4.69. This recipe makes four burgers for about $7.00 total, or $1.75 each. The homemade version also lets you control the sear — at home on cast iron, you can get a better crust than the flat-top griddle at the restaurant.
Tips & Variations
Butter the top bun only. This is the authentic way. The crown of the bun gets a thin layer of butter and a quick toast. It’s subtle but it makes the whole burger taste richer.
Don’t overwork the beef. Loosely formed balls that get smashed on the griddle produce a tender, craggy patty with great texture. Tightly packed patties are dense and tough.
Fresh, never frozen. Culver’s uses fresh beef, and the difference is real. Frozen patties release more moisture, which prevents proper searing.
Keep the toppings simple. Pickles, onion, ketchup. Maybe mustard. That’s it. This is a Midwest burger, not a loaded West Coast situation.
Culver's ButterBurger
A juicy smash-style burger on a lightly buttered and toasted bun with crisp pickles, onions, and ketchup. This homemade Culver's ButterBurger delivers that signature Midwest flavor — simple, buttery, and deeply satisfying.
Prep10 min
Cook8 min
Total18 min
Servings
4
At home~$2.80/serving
vs
Restaurant~$12.60/serving
You save ~78%
Ingredients
Instructions
💡
Pro tip: This recipe tastes even better the next day. The flavors need time to meld together in the fridge.
❄️
Storage: Keeps in an airtight container in the fridge for up to 2 weeks. Freezer-friendly for up to 3 months.
~350-550 cal/serving · Rich & Indulgent🔥
CopycatSpices
Culver's ButterBurger
A juicy smash-style burger on a lightly buttered and toasted bun with crisp pickles, onions, and ketchup. This homemade Culver's ButterBurger delivers that signature Midwest flavor — simple, buttery, and deeply satisfying.
fast-food · culvers · burger · lunch
🕑Prep10 min
🍳Cook8 min
⏱Total18 min
🍽Serves4
⭐DifficultyEasy
Ingredients
1 pound fresh ground beef (80/20 blend)
4 soft butter-topped burger buns
3 tablespoons salted butter, softened
Kosher salt and freshly ground black pepper
Dill pickle slices
Thin-sliced white onion
Ketchup
Yellow mustard (optional)
Instructions
1.Butter and toast the buns. Spread a thin layer of softened butter on the crown (top) of each bun. Place the buttered buns crown-side down on a skillet over medium heat and toast for 1-2 minutes until golden. The buttered, toasted bun crown is the signature move that gives the ButterBurger its name.
2.Form the patties. Divide the beef into 4 equal portions (4 ounces each). Roll into loose balls — don't pack them tight. Season generously with salt and pepper.
3.Smash and sear. Heat a cast-iron skillet over high heat until smoking. Place a beef ball on the skillet and smash flat with a sturdy spatula or burger press. Cook for 2-3 minutes until a deep brown crust forms. Flip and cook for another 1-2 minutes.
4.Assemble simply. Place the patty on the bottom bun. Add pickles, thinly sliced onion, and a squirt of ketchup. Close with the buttered, toasted top bun. That's it — the beauty is in the simplicity.
Notes
Equipment You'll Need
Cast-iron skillet
For smashing and searing burger patties at high heat
Jane Smith founded Copycat Spices with a passion for recreating beloved restaurant dishes at home. A seasoned home cook, Jane meticulously tests and refines each recipe to ensure authentic flavors and straightforward instructions for home chefs of all skill levels.
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