This is a griddle-smashed beef burger topped with butter-sautéed mushrooms, melted Swiss cheese, and a bun toasted in butter. It takes about 45 minutes start to finish and produces a burger that’s genuinely juicy with crispy, caramelized edges. If you’ve ever ordered the Culver’s version and wanted to make it at home, this recipe gets you there.
Before you start
Two things decide whether this burger works. First, the smash: you need a hot, dry griddle or cast-iron skillet and a firm, flat press — a spatula backed by your palm, or a burger press. Hesitant smashing gives you a thick, steamed patty instead of one with those crispy, browned edges. Second, the mushrooms need to cook in a single layer without crowding. Pile them in and they steam and go limp; spread them out and they brown properly and develop real flavor. If your pan isn’t big enough, cook the mushrooms in two batches rather than rushing it.
Shopping notes
- Ground beef: Use 80/20 (chuck). Leaner blends dry out fast under the smash — the fat is what keeps the patty juicy.
- Swiss cheese: Sliced deli Swiss melts better than pre-packaged shredded. Baby Swiss is milder; regular Swiss has more bite. Either works.
- Dry sherry: Used to deglaze the mushrooms. Dry vermouth is a solid swap. Avoid “cooking sherry” — it’s salted and throws off the seasoning.
- Brioche buns: Soft enough to compress slightly when buttered and toasted, which helps them hold together. A standard potato roll works too. Avoid anything too thick or crusty — it fights the patty.
Make-ahead notes
The mushroom topping is the best thing to prep ahead: cook it fully, cool it, and refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to loosen it. Raw patties can be formed, stacked between parchment, and refrigerated up to 24 hours — keep them cold right up until they hit the griddle. Cooked patties don’t reheat well (they tighten up and lose moisture), so cook those to order. Assembled burgers don’t hold; build them and eat them immediately.
Common problems and fixes
- Patty puffs up in the center: This happens when the beef is too warm before cooking or the smash wasn’t firm enough. Start with cold beef and press hard within the first 30 seconds of contact with the griddle — that’s the window before the crust sets.
- Butter burns before the bun is toasted: The griddle is too hot. After cooking the patties, let the surface cool for 30–60 seconds before adding butter and buns. Medium heat is enough for toasting.
- Mushrooms release a lot of liquid and won’t brown: The pan wasn’t hot enough when they went in, or they were crowded. Don’t stir them constantly — let them sit undisturbed for 2–3 minutes per side so moisture evaporates and browning can happen. Skip the egg in the mix — it makes the patty mushy.
- Swiss cheese won’t melt: Add the cheese slice when the patty is still on the heat, then cover the pan with a lid or a metal bowl for 30–45 seconds. The trapped steam melts it fast without overcooking the beef.
- Burger reads done visually but patty is dry: Ground beef should reach 160°F (71°C) internal temperature — use an instant-read thermometer rather than going by color or time alone, especially with a thin smashed patty that can look done before it is.
Culver's-Style Mushroom and Swiss Butter Burger
Ingredients
For the Buns & Butter:
- 4 tbsp unsalted Wisconsin butter, softened for toasting the buns; choose high-fat butter for best flavor
- 4 whole soft bakery burger buns potato or brioche-style; split
For the Mushroom Topping:
- 1 tbsp unsalted butter for sautéing mushrooms
- 1 tbsp olive oil optional; helps even browning
- 12 oz cremini mushrooms, sliced 1/4-inch choose firm, dry mushrooms; avoid washing—wipe clean
- 2 cloves garlic, minced freshly minced for best aroma
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- ½ tsp kosher salt for mushrooms; season to taste
- ¼ tsp freshly ground black pepper for mushrooms
- 1 tbsp Worcestershire sauce adds savory depth
- 2 tbsp dry sherry or dry white wine optional; deglazes and adds aroma
- ¼ cup low-sodium beef broth creates a glossy glaze for mushrooms
For the Patties & Seasoning:
- 1.25 lb 80/20 ground chuck, very cold higher fat for buttery flavor and crisp edges
- 1 tsp kosher salt for patties
- ½ tsp freshly ground black pepper for patties
- ½ tsp onion powder classic diner-style seasoning
- ¼ tsp ground mustard subtle tang; optional
- 1 tbsp neutral oil (canola or grapeseed) for the skillet or griddle
For the Cheese & Build:
- 8 slices Swiss cheese 2 slices per burger for a lush melt
- 2 tsp Dijon mustard optional, for spreading on buns
- 1 tbsp mayonnaise optional, for spreading on buns
- 1 pinch flaky sea salt optional pinch to finish
Instructions
- Mise En Place (about 20 minutes): Soften the butter; split buns. Wipe mushrooms clean and slice 1/4-inch. Mince garlic, strip thyme leaves, and pre-mix patty seasoning (salt, pepper, onion powder, mustard). Chill beef until just before cooking. Warm an oven to 200°F/95°C for holding, if desired.
- Start the Mushrooms (4 minutes): Heat a 12-inch skillet over medium-high until hot, about 2 minutes. Add 1 tbsp butter and 1 tbsp olive oil. When shimmering, add mushrooms in an even layer. Cook undisturbed for 4 minutes to brown.
- Sauté and Season (6 minutes): Stir; add thyme, 1/2 tsp kosher salt, and 1/4 tsp pepper. Cook, stirring occasionally, until mushrooms are deep golden and concentrated, about 6 minutes. Add garlic and cook 30 seconds until fragrant.
- Glaze (2 minutes): Deglaze with sherry or white wine (if using); reduce for 1 minute. Add Worcestershire and beef broth; simmer 1 minute until glossy and saucy. Transfer mushrooms to a warm bowl; hold in the 200°F/95°C oven or cover to keep warm.
- Butter-Toast the Buns (3 minutes): Wipe the skillet lightly. Spread cut sides of buns with 4 tbsp softened butter. Toast cut-side down over medium heat (about 350°F/175°C surface temp) until deep golden, 2–3 minutes. Keep warm.
- Portion the Beef: Divide 1.25 lb ground chuck into 8 balls, about 2.5 oz each. Keep them cold; cold fat equals better frilly edges when smashed.
- Preheat the Griddle/Skillet (2 minutes): Heat a heavy skillet or griddle over medium-high to a surface temp of about 400°F/205°C. Add 1 tbsp neutral oil and heat until just smoking.
- Smash the First Batch (2 minutes on first side): Place 4 beef balls on the hot surface. Immediately cover each with a small square of parchment and press hard with a flat metal spatula until ~1/4-inch thick. Do not move; cook 2 minutes until the edges are brown and lacy and you see rendered fat bubbling.
- Flip, Cheese, and Finish (about 2 minutes): Scrape firmly under each patty to release the crust and flip. Top each patty with a slice of Swiss. Cook 1 minute, then add a teaspoon of water to the pan and cover briefly to steam-melt, 30–60 seconds. Transfer to a warm tray.
- Repeat the Second Batch (about 4 minutes): Smash-sear the remaining 4 patties the same way: 2 minutes first side, 1 minute after the flip, 30–60 seconds to melt cheese.
- Assemble (3 minutes): Spread Dijon and/or mayo lightly on bottom buns if using. Place one cheese-topped patty on each bun, stack a second patty, then spoon a generous quarter of the mushroom mixture over each. Cap with the top bun and add a tiny pinch of flaky salt to the crown.
- Serve: Enjoy immediately while the edges are crisp and the cheese is luxuriously melted.
Notes
Chef’s Tips:
- The Smash: Use a stiff metal spatula and a square of parchment to prevent sticking. Press within the first 10 seconds for best crust.
- Mushroom Browning: Don’t salt until after the first sear; early salt pulls moisture and inhibits caramelization.
- Butter Matters: A high-fat Wisconsin butter makes the buns deeply aromatic. For extra gloss, brush the tops with a whisper of melted butter just before serving.
- Cheese Melt: A small splash of water and a lid creates a quick steam melt without overcooking.
- Substitutions: Use baby bella mushrooms, or mix in a few shiitakes for extra umami. Swiss can be swapped for Emmental or Gruyère. For a plant-forward twist, use a sturdy plant-based patty and vegetable broth.
- Dietary Tweaks: Gluten-free buns toast beautifully; for low-carb, serve in lettuce wraps and reduce broth to keep mushrooms thick and glossy.
Nutrition
Frequently asked questions
Can I use a different cheese if I don’t like Swiss?
Provolone is the closest swap — it melts the same way and has a mild, slightly tangy flavor that works with the mushrooms. Gruyère is another good option if you want something nuttier, though it’s pricier.
How do I know when the patty is done without cutting into it?
Use an instant-read thermometer and pull the patty at 160°F (71°C) — that’s the safe internal temperature for ground beef. A smashed patty is thin, so it cooks fast; check it early rather than going by time.
Can I make this with frozen beef?
Yes, but thaw it fully in the refrigerator first, then pat the formed patties dry before they hit the griddle. Excess surface moisture from improperly thawed beef will steam the patty instead of searing it.
What should I serve with this to make it a full meal?
Oven fries or a simple green salad round it out without much extra work. If you’re already using the griddle, sliced zucchini or corn cooks alongside the buns in the residual butter and takes about 4 minutes.