New Colby Jack Pub Burger from Culver’s

As if I needed any more excuses to visit anywhere there’s a Culver’s restaurant.  The new Colby Jack Pub Burger looks amazing.

It’s hard to have Culver’s on my radar since the closest one is sadly 362 miles away 🙁  Someone report back if this thing is as delicious as it looks.  843 calories, 40 grams of fat

First, we take fresh, never frozen, Midwest-raised beef and sear it on a grill. Then top it with Wisconsin Colby Jack cheese, add crispy onions, our 4-pepper mayo with a touch of A.1.® Steak Sauce on a Supper Club bun, expertly seasoned with herbs and spices.

42 comments on “New Colby Jack Pub Burger from Culver’s

  1. Matt says:

    Oh my god…they are just starting to open Culver’s here in Colorado but the closest one is an hour away. I would almost be willing to make that drive to try a burger like this.

    • JF says:

      Hi Matt,

      Not sure where you are, but they do have a few locations already in Colorado. I’m up in Westminster (The Northern part) and there is a Culver’s in Thorton (Southern Part) – about 10 miles. I’ve been wanting to try them for the longest time, but just never did so.

      I do plan in the next few weeks as all I have heard about them is great things.

      Their butter burgers seem to be the top hit, but they do have a real extensive menu.

      If I try them soon, I’ll post back here my impressions.

      But Matt, not sure where you are located, but they have a few locations here, so check them out.

  2. Dave says:

    This is my favorite burger …of all time …ever!!! Culver’s had this earlier in the year (not sure if it was at all locations), and has been brought back by popular demand “for a limited time only”. This is the burger that made me a regular customer, as I keep coming back for more. It deserves to be a permanent menu item. It’s that good!!

    • Dave says:

      By the way, the sauce is very unique… VERY tasty! You would never know by the taste that it had any A-1 Sauce on it. That is simply one component of the sauce when combined with the rest, gives it a very different flavor from anything I’ve ever had before.

  3. simon says:

    I tried it, and it was very flavorful, but it kind of reminded me of why colby jack is rarely used in hot sandwiches. It is because instead of melting, it just becomes oily and greasy. Just a minor complaint though, as overall the sandwich was quite tasty. Love the bun, I haven’t seen an onion bun this good since Arby’s.

  4. Cath says:

    I’m guessing the 800+ calories is without cheese curds … sad panda!

    • JF says:

      I’m afraid…. really afraid of anything with “curds” in their name! 😉

      Although in 2006 I was up in Montreal for the F1 GP and at the track, for the first time saw Poutine on the menu. I had no idea what it was (nor did anyone I was with). But a friendly Canadien explained, and while I still did not know what cheese curd was, it was AWESOME!

      For those that don’t know, and this might not be 100% accurate, but Poutine is fries, cheese curds and a gravy. And it was one of the best things I had ever eaten in my life!

      Now googling cheese curds, it is a bit of a turn off, but I will get to Culver’s and will order a side of cheese curds!

      • rob says:

        Same here, I wish they would change the name of the dish to “cheese delights” or something, words that end with “urd” carry negative connotations.

  5. Andy says:

    In Wisconsin there are culvers every two miles. I might have to stop in tomorrow after work.

  6. Q says:

    You beat me… only 359 miles! Haha…

  7. Robert says:

    I’ve been stunned at the Culver’s growth. I mean, sure, great food, but still. When I drove through Illinois along I-80 (a well-traveled road, mind you), I never saw a Starbucks, I never saw a Dunkin, but you can bet your sweet ass I saw a McDonald’s and a Culver’s at EVERY town along the way.

  8. Robert says:

    WHY do I look at this website right before bed? SO HUNGRYYYY

  9. Jemtec says:

    Looks AMAZING.
    Bet its as tasty as it looks.
    Wonder if the cheese curds are as good as A&Ws?
    We dont have a Culvers that I know of in Idaho, or Washington.
    Oh well.. maybe someday.
    😛

    • Sascha says:

      “Wonder if the cheese curds are as good as A&Ws?”

      In one word, no. Everything else on the menu is better though, and the curds are good, but they make them with both white cheddar and yellow cheddar, and the white ones are great while the yellow ones get old after a while. A&W uses all white cheddar, and are definitely superior. As are, for anyone interested, Bob Evans’ cheese curds, those things are awesome!

      This burger will be mine very soon, looks soooo good.

  10. Bob Smith says:

    That looks tasty. I’ll have to try it. For those of you new to Culver’s, I’d get the curds or the mashed potatoes for a side. I think their fries are a weak spot in their side offerings. And make sure to get some root beer, they have their own.

  11. kikurage says:

    Looks good, great img. That juicy meat stimulate my appetite deeply. Fluffy bread and melty cheese are a powerful eye-catching.

  12. MP says:

    Looks expensive. Culver’s in general isn’t cheap. The cheese curds are bland & disappointing. Just like mini Mozzarella sticks. They should use an extra sharp cheddar for those.

    • Dave says:

      I don’t know about the curds, but yes, you generally pay more for higher quality food, and Culver’s is definitely a cut above your average fast food joint, in terms of MOST of their food at least. I have never tried the curds though. People love the food too, and are willing to pay more for it, which is why the chain continues to expand across the U.S. If you want a bargain, Culver’s offers what they call a “Snack Pack”. where they give you a choice of certain premium sandwiches combined with small fries & drink for only $3.99, which is not bad at all.

    • Jeff says:

      Cheese curds aren’t supposed to be strong in flavor. They are, as the name implies, curds. Which means they’re collected before the cheese has a chance to age (aging makes “sharper”-tasting cheese). They also need to be eaten within a day or two, or else they lose their “squeak”, the sign of a fresh curd.

    • Jade says:

      You can’t use sharp cheddar for cheese curds, curds are a specific type of cheese. They are naturally pretty bland along the lines of fresh mozzarella.

      • Bob Smith says:

        I tried this burger today. The colby-jack and onion pieces were a great addition to the burger. I found the sauce, however, added little flavor despite the presence of the peppercorns (suggesting they weren’t fresh), and it had an off taste when you use a lot (I tried dipping my cheese curds in it).

  13. Jim says:

    We don’t have Culver’s in my area of TN, but I took a trip to Minnesota and got to try one. I would be glad to have one open in our area. A variety of things on the menu to choose from and a very nice store.

    • Sabrina says:

      Jim,
      There are two in Middle TN, one in Murfreesboro and the other is in Franklin. Bowling Green KY also has a location.

      • Jim says:

        I’m on the East side of TN, near Knoxville, but if I find myself in those areas, I will be sure to visit them. Thanks for the info.

  14. Chad says:

    I want to like Culvers. The burgers are just always way to well done for my tastes. I don’t know if it is just my local Culvers, but it has been consistently that way since it opened. I once asked them to cook it a little less and in retaliation they overcooked my onion rings and burnt my bun.

  15. missouri says:

    I’ll trade you my 2 Culver’s for an In-N-Out.

  16. ninjadude says:

    Just ate one. It was very good. Hard to believe it was fast food. I also tried the sweet potato fries. I’m not sure I will again. But the burger was good. Good crunch. Good flavor from the sauce. I was impressed.

  17. MrSniffles says:

    I also just had one of these. If you put this in front of me at a random location, I would have never guessed it was fast food. Very impressive. The bun and sauce were both key. Kudos to Culver’s for going above and beyond the standard, and thanks to GrubGrade for the inspiration to try it!

  18. Cory says:

    I enjoyed it, too! I wasn’t sure about it after the first bite, but by the last bite I was sold.

  19. Dave says:

    Based on the ingredient list for the burger (see here: http://www.culvers.com/menu-and-nutrition/butterburgers/menu-item-details/colby-jack-pub-burger/#ingredients ), I was able to replicate the sauce pretty darn close today, and it turned out quite tasty.

    From the above link, it says the sauce consists of only three items… Mayonnaise, A-1 Thick and Hearty Steak Sauce, and “Ground Four Peppercorn Melange”. What is exactly is “Ground Four Peppercorn Melange” you ask?? Here…

    http://www.mccormickgourmet.com/Products/Spices/Peppercorn-Melange.aspx

    At my store, this brand cost me over $7. There are other brands that bring you down closer to the $2 and change mark.

    I fooled around and figure by taste that this is a pretty close recipe…

    1 cup mayo (I used Kraft)
    6 Tablespoons “A-1 Thick and Hearty Steak Sauce”
    1 teaspoon FINELY GROUND “Four Peppercorn Melange” (I used McCormick).

    Grind up the peppercorns very fine in a food processor or something, and return the ground-up mixture into the same bottle they came from before measuring a teaspoon of it out. I didn’t have a food processor, so I used my smoothie blender, which did a pretty good job on most of it 🙂

    Mix those three things together, and you should have a great tasting sauce, similar to what Culver’s is using.

    On the downside, you might have a much harder time replicating the taste of Culver’s premium meat patties, the colby jack cheese slice, the Onion “Supper Club Bun”, and Korean BBQ Crispy Onions (whatever those are), but my burgers still turned out very tasty with the sauce I made.

    I subbed the “Korean BBQ Crispy Onions” with “French’s French Fried Onions”…

    http://homemakersdaily.com/wp-content/uploads/2011/11/thumbnail.jpg

  20. Dave says:

    Since I didn’t use “Korean BBQ Crispy Onions”, I wonder if adding a touch of BBQ sauce to the sauce mixture would help? Might give it a try next time…

  21. Mike Shaw says:

    I had this burger the other day and it was amazing. I walked in the door with my buddy and my wife, my buddy usually has the cod, my wife the pot roast and I gravitate toward the double butterburger deluxe add bacon. Walking through the door the first thing to catch the eye was the giant advertisement for this beautiful Colby Jack Pub burger…after seconds of debate, three were on the grill and our mouths were watering in anticipation…a handful of minutes later it was delivered piping hot and fresh to our table with cheese curds all around as well as the obligatory glass of sweet tea. I added bacon to my burger (A lifelong habit )Tonight although it wasn’t necessary as the meat and cheeses, spices, crispy onions and A1 sauces were in perfect proportion. I ordered the double patty myself, my wife the single. It was juicy but not sloppy and I had hoped that the A1 sauce would not overpower the other flavors and I was not disappointed. Although I tend to avoid onion rolls (Arbys as well as bakery especially )because for my taste they overimpose on the sandwiches, but this was not the case here, although I have to wonder if it maybe, just maybe have been slightly better on a regular bun. I have long believed Culvers to have the best burgers in the business and this burger did not disappoint in the least. The Cheeses were distinct and well defined. A+

    • Sascha says:

      Pretty much agreed on all points. Finally got around to one yesterday, and it was a great mesh of flavors. The sauce was tremendous, with a good taste of the peppers, a hint of the A1, and actually very little of the mayo.

      I love Culver’s for their meat, it’s easily the freshest, beefiest tasting meat in the FF/FC business in my area. So, if I were to complain at all about this burger, is that the amount of cheese, and the bun, almost drowned out the fresh flavor of the beef. I’m sure next time I go I’ll just have simple double or triple without cheese just to get my fix, but this burger was too good to pass up.

      And the bun, my my, the bun. Almost felt like eating a burger on a soft everything bagel, just made the meal complete.

  22. John says:

    I’ve strayed from Culvers (and back to S n’ S) as I usually find their regulation burgers pretty bland, but this was up their with Steak n’ Shake’s Royale in my pantheon of fast food burgers. I will be back.

  23. Dave says:

    Would recommend buying this as a “double” (the standard way that it comes), rather than the “single”. Something about that second meat patty just seems to kick this burger into high gear. Maybe it’s the extra meaty taste and greasy juiciness. I don’t know… All I know is that I’ve tried it both ways back and forth, and the “single” always seems to come across as being a bit too dry-tasting to me for some reason.

  24. Scott says:

    Had one today, near Iowa City, done perfectly, very juicy. This is an awesome fast food burger. They served it with a little plastic knife stuck in the top of the bun, very cute.

  25. Dyne says:

    I love these things way too much. I think I’ve eaten at least one a week for the last two months, or however long it’s been since I first tried one.

  26. […] style” burgers featuring their Authentic Pub Bun.  Last year Culver’s gave us the the Colby Jack Pub Burger and we brought you a review.  This time around the newcomer is the Pepper Grinder Pub Burger which […]

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