Ingredients:

  • 1.5 lbs (680g) Ground Beef (80/20 Ground Chuck)
  • 1 tsp (6g) Kosher Salt
  • ½ tsp (3g) Black Pepper
  • 1 tbsp (14g) Unsalted Butter
  • 4 Brioche Buns
  • 4 slices (80g) Cheddar or American Cheese

Instructions:

  1. Keep the beef in the fridge until ready to shape to ensure cold fat preserves the patty structure.
  2. Divide the beef into 4 equal portions and lightly form into disks about 1 inch (2.5cm) thick without packing the meat tightly.
  3. Press a shallow indentation (dimple) into the center of each patty with your thumb to prevent bulging during cooking.
  4. Generously season the exterior surfaces of the patties with salt and pepper immediately before cooking.
  5. Heat a cast iron skillet or grill to medium-high until water evaporates instantly on contact.
  6. Add butter or oil and sear patties undisturbed for 3-4 minutes to develop a crust.
  7. Flip the patties once. Do not press down with the spatula.
  8. Add cheese slices during the last 60 seconds of cooking; cover with a lid for 30 seconds to melt.
  9. Spread butter on brioche buns and toast in the same pan until golden brown.
  10. Allow burgers to rest on a plate for 3-5 minutes before serving to redistribute juices.