What makes a ButterBurger?
Our ButterBurgers® are made with our special blend of three cuts of beef: sirloin, chuck and plate. A little bit of pressure seals the beef, keeping moisture in and giving your burger that signature steak taste. Not only does it add flavor and more texture to every bite, it’s what makes a ButterBurger a ButterBurger.
Should you add butter to burgers?
Yes, Add Butter to Your Beef for Better Burgers The workaround? Add the fat you seek directly to the meat. Butter is readily available, affordable, and adds moisture and fat to beef — making for a tender, juicy burger.
Should I cook a burger in butter or oil?
Cook burgers with an oil or fat with a high smoke point, such as avocado oil or rice bran oil. Avoid butter since it has the tendency to burn. You only need enough oil to be able to grease your pan.
Why do hamburgers taste better in restaurants?
What gives? As it turns out, it’s all about the kitchen tools. Most top-notch burger places use a flat-top griddle to cook their burgers. These griddles are set at a consistent temperature, one that allows the burgers to get a sear while cooking evenly on the inside, locking in the juices.
How do you make burgers taste like a restaurant?
How to make restaurant quality burgers at your backyard barbecue
- Get the right beef. (iStock)
- Keep everything cold. (iStock)
- Don’t over work your meat. (iStock)
- Make uniform, evenly sized patties.
- Don’t salt the meat…salt the patty.
- Season liberally, but don’t go crazy on the spice mixture.
Where does Culver’s beef come from?
All Culver’s ButterBurgers use fresh, never frozen, 100 percent Midwest-raised, grain-fed beef from three cuts: chuck, sirloin and plate. Served on a lightly buttered bun, guests can order ButterBurgers in the form of Classic, Cheddar, Deluxe and the popular Mushroom & Swiss.