Ingredients:

  • 80 g / 4 Tbsp Unsalted Butter, softened to room temperature
  • 1 clove Garlic, finely minced (or 1 tsp garlic powder)
  • 1 tsp Fresh Thyme Leaves, finely chopped (or 1/2 tsp dried)
  • 1/2 tsp Fresh Rosemary, finely chopped (optional)
  • 1/4 tsp Sea Salt (for butter)
  • Pinch Freshly Ground Black Pepper (for butter)
  • 700 g / 1.5 lbs Ground Beef (80% lean / 20% fat is ideal)
  • 1 tsp Diamond Crystal Kosher Salt (or 1/2 tsp fine sea salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp High-Heat Cooking Oil (e.g., Avocado or Grapeseed Oil)
  • 4 slices Cheese (Sharp Cheddar, Monterey Jack, or Havarti)
  • 1 head Crisp Lettuce (Bibb, Butter, or Iceberg)
  • 4 Tbsp Mayonnaise (full-fat)
  • 4 Dill Pickles, sliced lengthwise

Instructions:

  1. In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, salt, and pepper. Mix thoroughly until homogeneous. Roll the mixture into a cylinder and chill briefly (about 10 minutes) if desired, or simply keep it in the bowl.
  2. Place the ground beef, kosher salt, and pepper in a mixing bowl. Gently divide the mixture into four equal portions. Form each portion into a loose ball, then flatten slightly into patties approximately 1.5 cm (3/4 inch) thick. Create a shallow indent (dimple) in the centre of each patty. Allow the patties to sit at room temperature for 5-10 minutes.
  3. Heat the cast iron skillet or heavy pan over medium-high heat until it begins to smoke slightly. Add the cooking oil. Place the patties in the hot pan and cook for 3 to 4 minutes per side for medium-rare, or adjust to your preference. Avoid pressing or moving the patties too much.
  4. During the final minute of cooking, place a generous slice (about 1 Tbsp) of the chilled compound butter on top of each patty. Immediately place a slice of cheese on top of the melting butter. Cover the pan briefly (30 seconds) or drizzle a spoonful of water into the pan and cover quickly to create steam and melt the cheese.
  5. Remove the burgers from the heat and allow them to rest on a wire rack for 2 minutes. Separate large, intact leaves from the head of lettuce and nest two leaves together to form a sturdy 'bun'. Spread mayonnaise on the inside. Place the rested butter burger patty inside the lettuce wrap. Top with the pickles and serve immediately.