Pressed and Seared to Perfection
Over 30 years ago, co-founder Craig Culver pressed and seared the first Culver’s ButterBurger®, a method he discovered led to a better-cooked, better-tasting burger. Today, every ButterBurger we cook to order from our special blend of three cuts of beef gets the same treatment and care.
Only possible with fresh, never frozen beef, pressing and searing locks in the beef’s moisture for full flavor, giving each ButterBurger that delicious steak-like taste. If you’ve ever wondered where that crispy texture comes from, it’s that signature sear.
Best of all, it helps give every ButterBurger a quick and even cook, so it won’t be long before you can enjoy that first warm and wonderful bite.