Sourdough Melt
The ButterBurger reimagined as a diner patty melt: seared beef, grilled onions and Swiss and American cheese between slices of grilled sourdough. The tangy bread and sweet caramelised onions make it feel like something served at a counter with a cup of coffee. Messier than it looks and worth it.
The story
The Sourdough Melt is Culver’s version of the patty melt, an American diner sandwich that puts a hamburger patty, melted cheese and fried onions between two slices of griddled bread instead of a bun. Nobody is sure who invented it; it most likely dates from the middle of the 20th century, and it was on the menu at Tiny Naylor’s in Los Angeles in the early 1950s. The classic version uses Swiss cheese on rye, often caraway rye, while cooks in some regions swap in sourdough or Texas toast. Culver’s keeps the Swiss, adds American cheese and picks sourdough.
What’s inside
- fresh beef patty
- grilled onions
- Swiss cheese
- American cheese
- grilled sourdough bread
Make it at home
There is no copycat of the Sourdough Melt yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares beef and cheese
Smash Burgers - Shares beef and cheese
Arby’s Roast Beef - Shares beef, cooked onions and cheese
Viral Bacon Spiral Burger - Shares beef, cooked onions and cheese
Fat Mimolette Bacon & Fried Onion Burger
Similar burgers at other chains
Built around the same things as the Sourdough Melt.- Epic Burger · beef, cooked onions and cheese
SignaturePatty Melt - Friendly's · beef, cooked onions and cheese
SignatureFriendly's PattyMelt - BurgerFi · beef, cooked onions and cheese
Yes, Chef Burger - Freddy's Frozen Custard & Steakburgers · beef, cooked onions and cheese
Patty Melt
More from Culver's
About Culver's
The Culver family opened their first restaurant in Sauk City, Wisconsin, in July 1984, in a building that had been an A&W. They built it around two things Wisconsin takes very seriously: dairy and hospitality. The frozen custard is made fresh throughout the day, the cheese curds are the real squeaky kind, and staff still bring the food to your table.
About 1,000 restaurants in 27 states, most of them in the Midwest.
Not affiliated with Culver's. Trademarks belong to their owners.