Ingredients:

  • 1½ lb ground chuck (80/20 lean-to-fat ratio)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp cooking oil
  • 4 slices sharp cheddar or American cheese
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp lemon juice
  • 4 brioche burger buns

Instructions:

  1. Form the ground chuck into four 6-oz patties, making them slightly wider than the buns; press a shallow dimple into the center of each patty with your thumb.
  2. Season both sides of the patties generously with 1 tsp kosher salt and 1/2 tsp black pepper immediately before cooking.
  3. Heat a 12-inch cast iron skillet or heavy stainless steel pan over medium-high heat with a small amount of oil until a drop of water evaporates instantly.
  4. Place the patties in the pan and sear for 3-4 minutes without moving them until a deep, mahogany-colored crust forms.
  5. Flip the burgers and immediately place one slice of cheese on each patty.
  6. Reduce heat to medium and add 4 tbsp unsalted butter to the pan.
  7. Once the butter foams, stir in the 3 cloves of minced garlic, 1 tbsp chopped parsley, and 1/2 tsp lemon juice.
  8. Use a large spoon to continuously pour the bubbling garlic butter over the patties for the final 2 minutes of cooking until the cheese is melted and the internal temperature reaches 160°F (71°C).
  9. Remove the burgers to a plate to rest.
  10. Place the split brioche buns face-down in the remaining garlic butter in the skillet for 30-60 seconds until golden brown and crisp.