Crispy edges, juicy center, and a generous swipe of Garlic Shallot butter melting right into the patty for that rich, savory finish!!
WHAT DO I NEED?
- 8 oz ground beef (80/20), divided into 2 loose balls
- 1 tbsp Garlic Shallot Butter (for the pan)
- 1–2 tsp Truffle Butter (for finishing)
- 2 potato buns, lightly toasted
- 2 slices American or sharp cheddar cheese
- Salt & black pepper
- Thinly sliced white onion
- Dill pickles
- Lettuce
Place a cast iron skillet or griddle over high heat. Add the garlic shallot butter and let it melt and foam, you want it sizzling and fragrant.
Place beef balls into the hot butter. Immediately smash very thin with a spatula or burger press. Season generously with salt and pepper.
Cook 1–2 minutes without moving until deeply browned and lacy around the edges. Scrape and flip. Add cheese and cook 30–45 seconds more.
Add burger, onions, pickles, and lettuce to the bun. Then finish with a small smear of truffle butter on the hot patty so it melts instantly. Close with the top bun.
