Brown Butter Cheeseburger Recipe

Make brown butter

Melt 4 tbsp unsalted butter in a small light-colored saucepan over medium heat. Swirl occasionally; foam will form, then subside. Continue cooking until solids turn golden-brown and smell nutty, 3–5 minutes. Remove from heat, stir in thyme leaves if using, and transfer to a small bowl to stop cooking. Reserve 1 tablespoon of the warm brown butter for the aioli and keep the rest warm for the patties.

In a small bowl combine 1/4 cup mayonnaise, 1 tbsp reserved brown butter (cooled slightly but still pourable), 1/2 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball, then flatten into a patty about 3/4-inch thick and slightly wider than your buns. Do not overwork the meat to keep burgers tender.

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper (totaling the listed amounts). Brush lightly with 1 tsp neutral oil to help sear.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). If pan is dry, add 1 tsp olive oil and swirl.

Add patties, leaving space between them. Cook without moving for 3 minutes to develop a crust. Flip and immediately spoon 1–2 tsp of the warm brown butter from the bowl over each patty to baste. Cook another 2–3 minutes for medium-rare to medium (adjust time for desired doneness).

About 1 minute before patties are done, place 2 oz sliced cheddar on each patty, cover the pan with a lid to melt the cheese quickly, about 30–60 seconds.

Transfer patties to a plate and let rest for 3 minutes while you toast buns and finish toppings.

Split buns and butter cut sides with 1 tbsp butter total. In a separate skillet or the same pan wiped clean, toast buns cut-side down over medium heat until golden and crisp, about 1–2 minutes. Remove and set aside.

If you prefer softened onions, briefly sauté the sliced onion in the pan with a little brown butter for 1–2 minutes until translucent; otherwise use raw rings.

Spread a generous tablespoon of brown butter aioli on the bottom half of each toasted bun.

Place lettuce on the aioli, then the rested cheeseburger patty. Top with tomato slice, pickles, and onion rings. Spread a little of the remaining brown butter over the inside top bun if desired, then cap the burger.

Serve immediately with your choice of sides.