Posted on 10/15/2021 12:17:15 PM PDT by mylife
PRAIRIE DU SAC, Wis. — Friday, and Friday only, Culver’s restaurants will add the “Curderburger” to their menu for National Cheese Curd Day.
News 3 Now traveled to the Culver’s test kitchen in Prairie du Sac to find out how what started as an April Fool’s Day joke came to life.
“It really was about giving the guests what they asked for, right?” Culver’s director of menu development Quinn Adkins said. “All of the buzz and enthusiasm that we received from our guests when the April Fool’s prank went live.”
The joke was so well-received that an online petition circulated, with thousands of people saying they wanted the “Curderburger” to become a real thing.
“The team and I just started thinking, well, why couldn’t we?” Adkins said.
Daily Holiday - National Bald and Free Day The burger is built the same way as Culver’s Butter Burger Deluxe burgers, just with a big cheese curd on top.
So far there are no plans to make the “Curderburger” a permanent part of the Culver’s menu. But as Craig Culver said — you never say never.
A limited number of burgers will be available at each of the 827 Culver’s locations nationwide.
Culver’s opens at 10 a.m. Friday and expects the “Curderburger” to sell out quickly.
Hear more from Culver’s on the release of the “Curderburger” Friday during “In the 608” on News 3 Now This Morning
(Excerpt) Read more at news8000.com ...
Was looking at a thread here about fast food places. Somebody mentioned Culver’s. I did my normal search to find out how many states they were away from me and was surprised to find out that there was one near me. It was off the beaten path but in an area I know well. Was as awesome as some posters here said it was.
Those are super good!
Back in around 2008, I worked at a Culver’s and got to meet Mr. Culver as they were filming a commercial out here. And this was the same place, I met Dennis Farina.
They are flat and very greasy....made me sick if I ate the burgers. Concrete mixers...they were great but I didn’t have them very often.
My parents love their fish.
I’ve never had their fish......................
Lucky you,I love Dennis Farina….just saw him the other night in an old Law and Order.
.
True.
Wi knows fish, try the fish..
I saw Dennis in some movies recently. He is missed. I went to junior high with one of his sons out here in AZ.
OH Good! Glad you found one and tried it. We do like Culver’s. They used to put out coupons every couple months for “buy one get one free” butterburgers and also “buy one get one free” sundaes, and so we would go and have the burgers there and get the sundaes to go. I love the caramel cashew sundae, but it is a rare treat, for sure!
They are smash burgers. I personally like smash burgers. The malliard reaction goes to town in the what you call burnt but is just the caramelized portion of the meat. Pure Umame flavor. You can do your own in cast iron but to do it justice you need a griddle.
I also like a nice medium rare thick burger but you have to grind your own to do that or risk getting sick. The surface area in ground meat is huge and grinding it exposes all of that surface to whatever is on the surface. Grind semi frozen and grill quickly thereafter and almost no diff to a medium rare steak in risk.
I also like a nice medium rare thick burger with a fried egg on it but you have to grind your own to do that or risk getting sick E Coli and Salmonella.
Eff it! Do it!
Yep...just opened up here in Georgia so I tried it out....what a crap burger....slow service and a dirty store.
My son went to get one with his co-workers. He made the mistake of letting them go in first. They ran out right then. As he said, you would have thought they would have been smart enough to order 3. He was ticked! If I had known, I would have gone there this morning and got him one and taken it to him at his work. Bummer.
I have a big LEM grinder which can process a deer in a hour or so but the little Kitchen Aid grinder attachment does a good job for a handful of burgers. Yes, just do it. You dont have to go to the trouble of grinding your own for smash burgers but medium rare... It is worth it. Straight chuck or a blend of 20% brisket, 20% short rib and the rest chuck if you want to get fancy.
I do like smash burgers as well though.
If you want to add cheese, try Havarti or Muenster cheese on them. Melt really well and the mild butteryness sets off the Umame so well.
For the medium rare ones, a good sharp provolone is my go to.
If you dont have a grinder you can do a descent job with a food processor with the bottom blade. Cut your meat into about 1 inch cubes. Lay out on a cookie sheet and toss in the freezer for 45 minutes to get it nice and firm. Dont overfill the processor. Work in batches. 1/4 full is about right. Pulse the processor till it looks like hamburger. 10 to 20 pulses depending on your processor. Pick out any sinews. Very good result. Grinder is slightly better, but this gets damned close.
straight 80/20 chuck
Straight chuck is my usual but the flavor of the blend is a bit different. More beefy. Almost like grass fed chuck.
The brisket comes from trimmings from prepping one for the smoker so would have gone for broth/stock so that part is a no brainier.
Looks awful and people pay money for that dreck?
My daughter’s first job was at a Culver’s. She had to go to the corporate headquarters for an orientation and met one of the Culvers. She had a very positive experience and everyone was very nice. She stayed with them about 10 yrs, until she went away to school. She made it up to asst. manager.
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