This is a copycat of a well-known Wisconsin burger chain classic, and the beauty of it is genuine simplicity. Keto butter burgers rely on straightforward beef flavor and a whole lot of butter, no fillers or binders needed.
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These are served on my Crispy Chaffles instead of a bun, buttered on both sides for maximum flavor.
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Chef Jenn’s Take on Butter Burgers
Do not overcomplicate this. Resist the urge to add spices or fillers to the ground beef, the genuine simplicity is what makes it work.
Squish the meat flat with a spatula once it is in the hot pan, then season it right there. Get a real, good, dark brown sear, the caramelization is where a lot of the flavor comes from. Use stainless steel or cast iron for the best sear, a nonstick skillet works too, you just will not get quite as dark a crust. Cook for 2 to 3 minutes per side, seasoning the other side when you flip. Top with a pat of butter the moment it comes off the heat, and serve on two buttered chaffles as the bun.
Cook the beef to an internal temperature of 165 degrees for well-done, with no pink inside, especially important with ground beef.
Go easy on tomato and fresh onion, both run a bit higher in carbs. Pickles, lettuce, bacon, and an easy-melting cheese like cheddar, Monterey jack, or gouda all work beautifully as toppings, along with sugar-free ketchup, mustard, or mayo.
What You’ll Love About Butter Burgers
- Served on chaffles instead of a bun, buttered for maximum flavor.
- Genuine simplicity, straightforward beef flavor with no fillers or binders.
- Butter and beef together create a real, luscious juiciness.
Ingredients
- Lean ground beef – No fillers, spices, or binders added, keep it simple.
- Butter – Grass-fed if you’re strict keto, otherwise any store brand works.
- Crispy Chaffles – 2 per burger, buttered.
- Salt and pepper – To taste.
How to Make Butter Burgers
Scroll down for the full recipe card with exact measurements and printable instructions.
Portion the ground beef into 4 balls and flatten them slightly with your hand.
Heat a stainless steel or cast iron skillet until hot but not smoking. Add about 1 tbsp of butter and the flattened beef. Squish it flat with a spatula and season with salt and pepper.
Cook 2 to 3 minutes per side, until well seared and dark brown, seasoning the other side when you flip.
Remove from the pan and top with a pat of butter. Add the burger patty to a buttered chaffle, top however you like, and enjoy.
Make It A Meal
For more beefy keto dinners, Philly Cheesesteak Stacks, Philly Cheesesteak Stuffed Peppers, and Korean Beef Bowl are all worth adding.
If you love the chaffwich format, French Dip Chaffwich is another good sandwich to try.
Storage
Cook the burgers as directed, then wrap each tightly in plastic wrap or foil and freeze for up to 3 months. Thaw and reheat in the microwave or the oven.
Frequently Asked Questions
The original Culver’s Butter Burgers are a patty of seasoned, lean ground beef that’s been seared on a griddle and put onto a generously buttered bun. You can mimic this recipe by searing a 1/4 pound of ground beef in a pan and topping the bun, or in this case the chaffle, with butter. A little extra butter on the burger patty doesn’t hurt, either.
It all depends on the thickness of the burger and the heat of the pan. You should cook your burger to an internal temperature of 165-F to be safe. That’s well-done with no pink inside.
Keto butter burgers are made with no fillers like breadcrumbs, almond flour or pork rinds. It is simple, tasty and seasoned beef that’s seared until dark brown and served with crispy chaffles.
Add Preferred SourceKeto Butter Burgers
Ingredients
- 1 pound lean ground beef
- 1/4 cup butter divided
- 8 chaffles
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Portion the ground beef into 4 balls and flatten them slightly.
- Heat a stainless steel or cast iron skillet until hot but not smoking. Add a drop of oil to the pan if needed.
- Add the ground beef disk and flatten it with a flipper or spatula. Season it with salt and pepper. Flip when it is dark brown – but not burned – and season the other side.
- Butter two warm chaffles with 1/2 tbsp of butter and add a 1/2 tbsp of butter to the top of the burger patty. Repeat for the other burgers.
- Add your favorite toppings and serve!
Notes
Recipe Card Tips
- Squish the beef flat in the hot pan for a real, dark brown sear, that’s where a lot of the flavor comes from.
- Resist adding spices or fillers to the beef, the simplicity is genuinely what makes this work.
- Top with a pat of butter right when it comes off the heat, for maximum juiciness.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Sometimes simplicity gets the best results. These burgers are amazing. The true flavor comes through.
The addition of butter really made these decadent and filling.
Such a great way to use up those chaffles! Such a delicious burger 🙂
I’ve never wanted a burger this much in my life. It looks and sounds divine!
I love this twist using chaffles to make butter burgers keto! Genius.