Ingredients:

  • 1.5 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp neutral oil
  • 3 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 4 brioche buns, sliced
  • 4 slices sharp cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1 large tomato, sliced thin

Instructions:

  1. Divide the ground beef into 4 equal portions and gently roll them into loose balls without overworking the meat.
  2. Heat a 12-inch cast iron skillet over high heat with neutral oil until the oil begins to shimmer and smoke slightly.
  3. Place beef balls in the pan, cover each with a square of parchment paper, and press down firmly with a heavy-duty spatula until patties are less than 1/2 inch thick.
  4. Season the patties generously with kosher salt and coarse black pepper.
  5. Cook undisturbed for 2–3 minutes until the edges are dark brown and a mahogany-colored crust has formed.
  6. Scrape under the crust with the spatula and flip the patties, searing the second side for 60–90 seconds.
  7. Place one slice of cheddar cheese on each patty and top with a dollop of the garlic-butter mixture.
  8. Tilt the pan slightly to baste the sides of the burger with the foaming butter; remove from heat once the cheese is melted.
  9. Assemble burgers on sliced brioche buns with shredded iceberg lettuce and thin tomato slices.