Ingredients:

  • 4 tbsp high-quality unsalted butter, softened
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh parsley, finely chopped
  • 0.25 tsp flaky sea salt
  • 1.5 lbs ground chuck (80/20 ratio)
  • 1.5 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp neutral oil (Grapeseed or Avocado)
  • 4 brioche buns, split and toasted
  • 4 slices sharp white cheddar or Gruyère cheese
  • 1 cup fresh arugula
  • 0.25 medium red onion, thinly sliced
  • 2 tbsp Dijon mustard

Instructions:

  1. Divide the cold ground chuck into four equal balls, then gently press them into disks about 2.5 cm thick. Press a small indentation into the center of each patty to prevent bulging.
  2. Aggressively season both sides of the patties with 1.5 tsp Kosher salt and 1 tsp black pepper immediately before cooking.
  3. Heat a cast iron skillet over medium-high heat with 1 tbsp neutral oil until it begins to shimmer and smoke slightly. Place patties in the pan and cook for 3–4 minutes until a thick, dark crust forms.
  4. Flip the burgers and top each with a slice of cheese.
  5. Add the prepared garlic butter mixture to the spaces between the burgers. Once the butter foams, tilt the pan and use a large spoon to continuously pour the hot garlic butter over the patties (the Arrosé method) for 2 minutes.
  6. Remove burgers once they reach an internal temperature of 135°F for medium-rare or 145°F for medium. Rest for 3 minutes before assembling on toasted brioche buns with arugula, red onion, and Dijon mustard.