Industry News | March 22, 2011

A Big Taste of Wisconsin in New Culver's ButterBurger

Culver's recently launched the new Three Cheese ButterBurger, giving guests three new reasons to head to Culver's. The ButterBurger, a guest favorite, is amplified with three varieties of cheese, all crafted in Culver's home state of Wisconsin. Cheddar (Kiel, Wisconsin), Swiss (New Berlin), and American (Manitowoc County) bloom with flavor on the Midwest-raised beef seared on a grill. The lightly buttered, toasted bun gives a ButterBurger its signature name.

"Real Wisconsin cheese and dairy are at the heart of the Culver's menu. Wisconsin farmers have been cheese experts for more than 160 years, and their tried and true methods have come to produce the high-quality products that can now be enjoyed by cheese lovers nationwide in Culver's restaurants," says David Stidham, vice president of marketing for Culver's.

Each cheese featured on Culver's menu possesses a thoughtful, distinct flavor. For example, the Swiss used on menu items such as the Mushroom & Swiss ButterBurgers and the Wisconsin Swiss Melt is naturally aged to produce a nutty, slightly sweet flavor profile.

The key to big flavor in a cheeseburger is its freshness. Culver's ButterBurgers are cooked to order and then topped with real Wisconsin cheese. Additionally, Culver's Wisconsin cheeses are crafted using less vegetable oil than highly processed cheeses, so the cheese slices melt perfectly when added to a cooked-to-order ButterBurger.

There are several ButterBurgers that grace Culver's menu year round including "The Original," ButterBurger Cheese, Wisconsin Swiss Melt, Sourdough Melt, Mushroom & Swiss, The Culver's Deluxe, The Culver's Bacon Deluxe, the Cheddar ButterBurger, and the Cheddar ButterBurger with Bacon.