Butterhead Burger Recipe

Name: Purslane Eaterys BUTTERHEAD BURGER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef, 80/20; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (canola or vegetable), for griddle; 2 each soft burger buns (potato or brioche style); 2 tbs unsalted butter, softened; 2 each American cheese slices; 4 each butterhead lettuce leaves (large); 0.5 each red onion, thinly sliced into rings; 8 each dill pickle slices; 4 slices streaky bacon (optional); 2 tbs mayonnaise (optional); 1 tsp yellow mustard (optional)

Inspired by Purslane Eatery

Time30m

Serves2

2 Smash Patties/Cheese Lettuce/Onions/Pickles +Add Bacon $3

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef, 80/20

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs neutral oil (canola or vegetable), for griddle

Buns & Cheese

2 each soft burger buns (potato or brioche style)

2 tbs unsalted butter, softened

2 each American cheese slices

Toppings

4 each butterhead lettuce leaves (large)

1/2 each red onion, thinly sliced into rings

8 each dill pickle slices

Optional Add-ons

4 slices streaky bacon (optional)

2 tbs mayonnaise (optional)

1 tsp yellow mustard (optional)

Method

Prep

Form patties

Divide the 1 lb ground beef into four loose 4-ounce portions. Lightly roll each portion into a loose ball—do not overwork. These will be smashed into two double patties (two balls per burger).

Toast buns: spread softened butter evenly on the cut sides of the 2 buns. Heat a griddle or large skillet over medium-high. Toast buttered sides down until golden, 1–2 minutes. Set aside, cut-sides up.

Prepare toppings: separate butterhead leaves, drain pickle slices if wet, and arrange onion rings. If using bacon, cook in skillet or oven at 400°F (200°C) until crisp, about 10–12 minutes, then drain on paper towel.

Cooking Patties

Preheat and oil

Heat a heavy griddle or cast-iron skillet over high heat until shimmering. Add 1 tablespoon neutral oil and spread to coat surface.

Smash first patties

Place two beef balls spaced apart on the hot griddle. Immediately press each ball flat with a sturdy spatula or a heavy metal press to about 1/8-inch thickness. Hold pressure for 10–12 seconds to set the crust. Sprinkle each patty with a light pinch of kosher salt and black pepper.

Cook and flip

Cook the smash patties without moving until the edges are browned and a deep crust forms, about 2–3 minutes. Using the spatula, scrape and flip each patty. If the patties lose shape, re-smash lightly after flipping to maintain contact with the griddle.

Build double patties with cheese

Immediately place a slice of American cheese on each flipped patty. Place the second pair of beef balls on the griddle and repeat the smash process to make the top patties. After flipping the top patties, place them on top of the cheese-covered bottom patties so each burger has two patties stacked (patty-cheese-patty). If needed, add another slice of cheese between layers so the cheese melts into the stack. Cook an additional 30–60 seconds to melt cheese and finish cooking (internal temp ~160°F/71°C).

Assemble

Optional condiments: spread mayonnaise and/or mustard on the cut side of the toasted buns if using.

Bottom bun: place two butterhead lettuce leaves on each bottom bun to act as a crisp, cool barrier.

Stack: place the double smash patty stack onto the lettuce. Top with 3–4 pickle slices and several red onion rings to taste.

Add bacon: if ordered, lay two pieces of cooked crispy bacon across the patties.

Crown and serve: top with the buttered toasted bun, press lightly to compress, and serve immediately while hot.