You can't cook a cheeseburger at home the way Culver's does. You don't have the equipment (a gleaming, forty-inch expanse of searing steel flat-top) or the expertise (the Culver family has been flipping cheeseburgers since 1984, when they opened their first joint in Wisconsin) or the commitment (each Culver's makes its own burgers to order, every day). And then there's the sheer craziness behind the Culver's butterburger: a burger slathered with, glazed by and cooked in butter. Add a cone of frozen custard -- the flavor changes daily -- you and have an all-American meal.
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Folks from Wisconsin (and Eastconsin, too) have been showing up in droves since Denver's building boom began a few years ago. They're a friendly lot, and they love the Packers, the Wisconsin Badgers and fried cheese curds. Other tha...