Wisconsin Butter Burger

Ingredients

• 1 1/2 lb ground beef, 80/20
• 6 tbsp salted butter, cold
• 4 kaiser or semmel rolls
• 4 slices sharp cheddar or brick cheese
• Kosher salt and black pepper
• 1/2 cup thinly sliced white onion
• 8 bread and butter pickle chips
• Yellow mustard, for serving

Before you cook

• Cut 4 tablespoons of the butter into four cold pats and keep them in the refrigerator until the last minute.
• Form the beef into 4 patties about three quarters of an inch thick and press a shallow dimple into the center of each.
• Season both sides of the patties with salt and pepper.
• Split the rolls.

Steps

1. Melt the remaining 2 tablespoons of butter in a large cast iron skillet over medium heat.
2. Lay the rolls cut side down in the melted butter and toast for about 2 minutes, until the cut faces are golden and soaked through.
3. Move the rolls to plates and raise the heat under the skillet to medium-high.
4. Add the patties, dimple side up, and cook for 4 minutes without pressing them.
5. Flip the patties and cook for another 3 minutes for medium.
6. Lay a slice of cheese on each patty, cover the skillet, and cook for 1 minute until the cheese slumps.
7. Set each patty on a toasted roll bottom.
8. Place a cold pat of butter directly on top of each hot patty so it starts to melt down the sides.
9. Top with sliced onion and two pickle chips, add a stripe of mustard, and close the rolls.
10. Serve immediately, with a napkin, because the butter will run.