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Jack in the Box

Buttery Jack

    A burger with a pat of garlic herb butter melting over the patty, which sounds like a small detail and changes everything. The butter soaks into the beef and bun and makes the whole thing taste rich and savoury, like a steakhouse burger reduced to drive-thru form. The bacon and Swiss version is the one to get.

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    The story

    A pat of flavoured butter melting over hot meat is a steakhouse technique that predates the steakhouse. French kitchens have finished grilled meat with beurre maître d’hôtel — butter worked with parsley and lemon — since the nineteenth century, because butter carries flavour into the meat as it melts in a way a sauce poured on top does not. Jack in the Box moving that onto a drive-thru burger is the same instinct that got it selling tacos and egg rolls: take whatever works and put it on the menu.

    What’s inside

    Make it at home

    There is no copycat of the Buttery Jack yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.

    Similar burgers at other chains

    Built around the same things as the Buttery Jack.

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    About Jack in the Box

    • United States
    • Since 1951
    • $

    Robert Peterson opened the first Jack in the Box in San Diego in 1951, one of the earliest restaurants built entirely around the drive-thru, with a giant clown on the roof and a speaker to order through. In 1980 the company literally blew up the clown in a TV ad to announce it was growing up, and the ping-pong-ball-headed Jack who replaced him has been the face of the chain since 1994.

    Around 2,200 restaurants, mostly in the western and southern US.

    The full Jack in the Box burger menu and story →

    Not affiliated with Jack in the Box. Trademarks belong to their owners.