Review: Colby Jack Pub Burger from Culver’s

After an eleven hour shift at work I decided to treat myself to Culver’s new Colby Jack Pub Burger. This is somewhat of a rare treat for me due to the fact that in my area we only have two locations and they are at polar opposite ends of the city. Today I was willing to brave the drive however, and tragedy nearly struck. Had I not been paying attention, a family of five standing in the drive-thru lane would have went SPLAT all over the grill of my Wrangler. Luckily, I was unsympathetic to their death wish and stopped in time to avoid five counts of vehicular manslaughter within full view of the entire restaurant. Crisis averted, lives spared, thank you baby Jesus. I still want my cheeseburger.

The Culver’s Colby Jack Pub Burger is described like this:

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.

At $4.99 for the burger alone, this is one of the more expensive fast food menu items I would ever consider (another reason I do not often indulge; I am rarely able to resist the combo), and I was mildly surprised at the sparse smattering of key ingredients. The Supper Club bun was delicious as expected. At Culver’s, the buttery, lightly toasted buns are a staple and no sandwich from the franchise would be complete without one. The onions and sesame seeds on top were a nice touch and I am glad to say there was no disappointment on the breading. The A-1 Steak Sauce & 4-pepper mayo were quite tasty… a tangy, lip-smacker of combination of sauces if ever there was one. The only problem is that I did not even taste it until I was halfway through the burger, which was somewhat dry in light of the thin layer of sauce.

Double or triple the amount of A-1/4-pepper mayo on this burger would have completely changed the dynamic. The same can be said of the Korean BBQ Crispy Onions. While the onions did add a small kick of flavor, there simply was not a respectable amount of them on the burger, nor are they aptly named. These onions were not exactly soggy but to call them ‘crispy’ would be misleading, to be very polite. The Wisconsin Colby Jack cheese slice was not an overpowering flavor, but as it had partially melted, it glistened with a light sheen of grease and detracted from the overall appearance. The 100% beef patty was standard fare, not especially outstanding in any way except that it tasted like a higher quality of beef than one would expect from a fast food joint. Hence the $4.99, maybe?

To summarize, the Colby Jack Pub Burger was not the greatest buy, but I do not regret the purchase or the consumption. It was a filling meal and with a little tweaking I think would be a great permanent addition to the menu. Most of the ingredients were well-executed and high quality. Unfortunately the boldest flavor was woefully understated and demoted this sandwich from ‘great’ to ‘decent’ and that does have to be considered. I have come to realize that I enjoy a fair amount of sauce on my sandwiches to kick up the flavor and this one did not deliver.

Pros: Higher quality quick-sere ingredients, delicious bun and 100% real beef.

Cons: Not enough sauce, soggy onions, suicidal pedestrians

Taste: 7.00/10
Value: 6.50/10
Grubbing on-the-go: 7.00/10
Price: $4.99

Overall GrubGrade: 7.00/10

More Info:
Nutrition Facts:
Calories 843
Total Fat 40g
Fiber 1g
Carbs 44g
Protein 46g
Sodium 1066mg
Sugar 7 g

14 comments on “Review: Colby Jack Pub Burger from Culver’s

  1. Ryan says:

    Sorry for the two comments that weren’t posted here. I had to do a format switch and delete the original posting and repost… then the comments were lost. To the comment addressing the sodium numbers, I fixed it. Thanks 🙂

  2. Dave says:

    I agree completely. For the best taste, always order the DOUBLE for $4.99 (much juicier than the single), and always ask for EXTRA SAUCE. Problem solved.

  3. Sascha says:

    Why were there people standing in a drive through? Weird.

    I really think you’re downplaying the beef by calling it standard fare, unless of course it’s just that in your part. Here in Michigan, I can’t think of too many places (fast, casual or fine) that serve better tasting beef.

  4. John says:

    Sounds like poor execution. I’d gone back to Steak n’ Shake after many an under-seasoned Culver’s burger but had to try this. I have twice now and both times it was oustanding. Probably tied with Steak n’ Shake’s Royale as my favorite burger.

  5. Dave says:

    I have to wonder if carmelized onions would have been better to go with than the “crispy” onions. I’m not sure if the onion bun really helps either, but all in all, it is still very good, and think that it’s far better than some of their regular menu items. As for the sauce, it is very simple to make at home. Have done it twice now and tastes great on my homemade burgers.

  6. Justin ST says:

    $4.99 for a burger? Sorry, I’ll just go to a restaurant and get a better quality burger with fries for a few bucks more. Get real, this burger really should cost $2.50, if that.

    • Dave says:

      You’re saying it should cost less than a Big Mac? bah… This burger has got some serious heftiness to it, and I feel that it is even on par with some restaurant burgers. A McD Angus Deluxe runs for $3.99 or more, and IMO this one is superior just by the quality of the meat flavor, for starters.

  7. JF says:

    I was finally able to get to Culver’s a few weeks ago and got their bacon butter burger. Still haven’t had a chance to try Steak n Shake (closest one is about an hour away) so don’t know exactly how they compare but I thought it was a really good burger. I still prefer Smashburger (thinking FF / FC chains) but this is right behind it (for reference, I think Carl’s Jr. 6 Dollar Burgers are the best FF burger I’ve had – no In N Out near me, so again, can’t compare).

    The odd thing is that I love onion rings and got those as part of the combo as they looked like fresh onion rings. Sadly, and maybe it was just the batch I got, they had more of a batter taste and less of an onion taste despite being pretty decent sized. I would definately try Culver’s again. And since I went mid afternoon on a weekday, didn’t have much of a wait as I suspect you normally would during their more busier hours.

  8. Lindsay - Iowa Girl says:

    I agree with Dave, Culver’s beef is vastly superior to McD, BK, etc and to cost that burger at just $2.50? I’d choose a Culver’s burger over restaurant any day – I’ve tried them at restaurants and while they sometimes come oversized, they lack flavor.

  9. JF says:

    I too am wondering what your point of reference for this comment is. There are burgers at FF places close in price, and I’m not exactly sure what Culver’s is classified as (I’d put it between QSR and FC) but I don’t get where you’re coming from. While I have never eaten at Steak N Shake, I believe Culver’s is similar in that it their food is cooked to order, so I would expect a higher price than a McDonalds, Burger King, etc. and don’t really see anything wrong with their current price point. Just call me curious…

  10. Ronnie says:

    Their burgers/beef is no better than any other fast food joints. All use high quality beef. If half of you knew anything about the restaurant industry I’d be amazed. It’s burger wasn’t to bad but overall I think Culvers food sucks. I can make the same tasting burgers at home easy and taste exactly the same. Try making a burger at home that tastes like McD or BK…… Can’t be done because their beef is flash frozen sealing in all the flavor. Get a clus people

    • RonnieIsATool says:

      Wow, you are so insightful. You must be the king of fast food joints.

      All use high quality beef? What’s your reference? Where’s your proof?

      People here know more than most people, and based on your comments, a hell of a lot more than you!

      You think Culver’s sucks? That’s ok, people have different opinions and I’ve heard people say Ruth’s Chris sucks. So that doesn’t mean much to me.

      But claiming you can make a better burger at home? Well reality check, anybody can if they take the time how to learn how to cook (no offense anyone else). So that’s a pretty lame claim. But saying try to make a burger that tastes likes BK or McDonalds? Are you for real? A child can do that with the right ingredients and instructions.

      So let me guess, you are somehow affiliated with one of the two, a lobbyist, or somehow have a vested interest in either of the two.

      I have been reviewing the site the last two or three years, and while there are many different opinions, particularly on BK and McDonalds, that is the first I ever saw anyone make that claim.

      So do everyone a favor, if you are stating an opinion, make it clear that it is YOUR opinion. If you are trying to pass something along as fact, back up your claims with real unbiased proof. Otherwise crawl back under that tock you have been hiding in or just keep your opinions to yourself.

      Flash frozen and sealing in the flavor… LMAO!

    • Angiie18 says:

      One thing I can say is, Culver’s beef is fresh and bloody. Not flash frozen and cooked 3 weeks later like Mcdonalds.

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