Culver's Copycat Wisconsin Butter Burgers
These Culver's copycat Wisconsin butter burgers have a lot of flavor and are very quick and easy to make. Griddled smashed burgers are layered with American cheese, topped with lettuce, tomato, and pickle, and served on a buttered Kaiser roll.
- 29 min
- Serves 4
- 11 ingredients
Steps
- Divide beef into 8 (3 ounce) portions. Form loosely into balls and refrigerate until ready to use, at least 5 minutes and up to 24 hours.
- Heat oil on a griddle or a large cast iron skillet over medium heat. Working in batches, toast Kaiser rolls cut-side down until lightly golden, about 1 minute. Transfer to a serving platter and generously brush cut sides with melted butter.
- Increase heat to high. Working in batches, place beef balls onto the hot griddle. Immediately smash each ball with a sturdy metal spatula or burger press into a 1/4-inch thick patty. Season with salt and pepper.
- Cook without moving until edges are browned and crisp, 1 to 2 minutes. Flip, top each patty with a slice of cheese, and cook until the second side is browned and cheese is melted, about 1 minute more. Cook to an internal temperature of 160 degrees F (71 degrees C). Transfer to a plate.
- To assemble, spread mayonnaise on bottom buns and add desired toppings. Top each with 2 patties and close with top buns. Serve immediately. Recipe developed by Nicole Irwin
Frequently asked questions
Can I make the burger patties ahead of time?
Yes, and the method is built for it. Form the beef into eight loose balls and refrigerate them anywhere from 5 minutes to 24 hours before cooking. Chilled beef also smashes more cleanly than beef straight from the packet.
How do I smash burgers properly?
Put the ball on a properly hot surface and press it flat immediately with a sturdy metal spatula or burger press, to about a quarter inch. Waiting even a few seconds lets the outside set, and a flimsy spatula will bend rather than flatten it.
Can I cook butter burgers on a barbecue?
Not directly on the bars. Smashing needs a solid flat surface for the patty to spread against, so use a cast iron pan or a griddle plate on the grill. Over open bars the beef falls through and never forms the crisp edge.
Why are my smash burgers dry?
They were left on too long. Each patty is only 3 ounces pressed to a quarter inch, so it cooks in 1 to 2 minutes a side and reaches 71C almost immediately. There are two per burger, so pulling them a touch early still gives you plenty of meat.
What can I use instead of Kaiser rolls?
Any soft roll that will take butter and hold two patties, such as a brioche or plain burger bun. The roll is toasted and then brushed with melted butter, so avoid anything with a very hard crust that will not soak it up.
What cheese can I use instead of American cheese?
Mild cheddar or a young provolone both melt well enough. American cheese is used because it melts smoothly in the minute the second side takes, so a firmer cheese may still be sitting in a slice when the burger is done.