How could anything called a ButterBurger be bad? Culver's has a special way with its signature burgers. It all starts with a blend of three different prized cuts of beef, including sirloin, chuck, and plate. The fast-food chain uses fresh, never-frozen beef and cooks its patties to order using a smash style that results in craveable crispy edges. Then, the pièce de résistance is a buttered and lightly toasted Kaiser-style bun.
My dad and I would take the Metro into his office in D.C. on long summer days (I was under the guise I had a job, but I'm sure he was just giving my mom a break) and, in lieu of packing lunch, we'd walk down to the corner Subway store around noon. I don't frequent the chain as much in my adulthood; when a sandwich craving hits, I'm more likely to make my own Italian sub.