I was at a networking event last night and the topic of burgers came up. I mentioned how Kopp’s has the BEST butter burgers anywhere in my opinion. Someone replied (and this was in the Chicago area), “You mean not Culver’s?” My heart raced. I started a cold sweat.
“No, not Culver’s.”
The Kopp’s butter burger starts with the bun. It’s the perfect bun-to-meat ratio. Their huge slabs of burger fill the bun up. I hate those wimpy burgers that don’t even come close to the sides of the bun. Then, they have this cheese. I don’t know what it is because it’s not quite American and it’s not quite cheddar but it melts perfectly. It stays congealed to the burger in a way that I haven’t seen replicated anywhere and I have tried it at home to no success. I don’t think they steam their cheese to get it to the proper consistency so I would love to know what they do.
Eats by Xtina 