Butter Burger Recipe

Form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a loose patty about 3.5–4 inches across and roughly 1/2 inch thick. Do not overwork the meat. Make a slight dimple in the center of each patty with your thumb to help them cook flat.

Season both sides of each patty lightly and evenly with kosher salt and freshly ground black pepper (about 1/4 tsp each side per patty). If using, brush or sprinkle about 1/4 tsp Worcestershire sauce onto each patty for extra flavor.

Split the buns and spread about 1 teaspoon mayonnaise on the cut interior of each top bun half (optional). This helps with moisture and flavor.

Heat a large skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tablespoon neutral oil and 1 tablespoon of the additional butter to the pan and let the butter melt and begin to foam but not burn.

When the pan is hot and the fat is shimmering, place the patties in the pan, leaving space between them. Press them gently with a spatula for 5–10 seconds to ensure contact with the pan (this helps create a good sear).

Cook the patties 2.5–3 minutes on the first side without moving them, until a deep brown crust forms.

Flip the patties and immediately add 1/2 tablespoon butter on top of each patty (the butter will melt over them). Cook the second side 2–3 minutes for medium doneness. In the final 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the pan with a lid briefly to melt the cheese (30–60 seconds).

While the cheese is melting, remove patties to a warm plate and add the remaining 1 tablespoon butter to the same pan. Lower heat to medium. Place cut-side down the bun halves and toast until golden and lightly crisped, about 30–60 seconds. Watch closely so the butter doesn't burn.

Thinly slice the yellow onion and tomato. If you prefer cooked onions, after toasting buns you can quickly sauté the sliced onion in the pan for 1–2 minutes until slightly softened.

Assemble each burger: spread mayonnaise (if used) on the top bun, place a leaf of lettuce on the bottom bun, add a slice of tomato, then the buttery cheeseburger patty, then 2 pickle slices, and a few rings of raw or lightly sautéed onion. Finish with the top bun and press lightly to set.

Serve immediately while hot. Optionally serve with fries or chips.