Step 1

Preheat a cast iron griddle or large, heavy-bottomed skillet over medium-high heat. Once the griddle/skillet is very hot, after about 2 minutes of preheating, brush the cooking surface with a light coating of oil. Meanwhile, divide the ground beef into 4 equal portions – there’s no need to roll them into a ball or form them into burger patties. Season each portion liberally with kosher salt & ground black pepper.

Step 2

Working in batches if needed, place the portioned ground beef on the hot griddle/skillet. Position the center of the flat surface of a large spatula over each portion of ground beef & firmly press down to smash the beef into burger patties that is about 5-inches in diameter (or just barely larger than the size of your burger buns) – you may need to reposition the spatula & smash down on the burger a second time for an evenly pressed patty. Cook the burgers, undisturbed, for 2 minutes. Carefully flip the burgers – doing so should reveal a beautiful dark brown crust on the cooked side. Top each butter burger with a slice of cheese & continue to cook for 90 seconds – 2 minutes longer.

Step 3

Meanwhile, as the burgers cook, toast the buns. If needed, heat another skillet over medium-high heat. Spread the softened butter over both cut sides of the brioche buns – about 1 scant teaspoon per side. Place the buns, butter side facing down, on the preheated skillet. Lower the heat to medium & toast until golden brown. Remove from the skillet & set aside.

Step 4

Place the cheese butter burger patties on the toasted brioche bun bottoms & top with whatever fixings you love most. For a butter burger with “the works,” layer sliced onions & pickles into the butter burger & top with ketchup & mustard. For a “deluxe” butter burger, layer shredded lettuce & sliced onions, tomatoes & pickles into the butter burger & top with ketchup & mustard. Enjoy!