Four-Stack Gallery Butter Cheeseburger

Instructions

1. 1

   Divide the ground beef into 4 equal portions of 100 g each. Gently shape each portion into a patty slightly wider than a burger bun, pressing a shallow indentation into the center.

2. 2

   Melt 20 g of the unsalted butter in a large skillet over medium heat. Add the sliced onion and cook for 8–10 minutes, stirring occasionally, until soft and golden. Transfer the onions to a plate.

3. 3

   Add the remaining 10 g of butter to the skillet. Place the beef patties in the hot skillet and cook for 3–5 minutes on the first side.

4. 4

   Flip the patties and cook for another 3–5 minutes, or until the centers reach a safe internal temperature of 71°C (160°F).

5. 5

   Divide the cheddar cheese into 4 equal portions of 20 g. Place one portion on each patty during the final minute of cooking, then cover the skillet briefly so the cheese melts.

6. 6

   Split the whole-wheat buns and toast them cut-side down in the skillet for 1–2 minutes, working in batches if necessary.

7. 7

   Spread 15 g of ketchup and 10 g of mustard over each bun. Divide the lettuce, tomato slices, dill pickle slices, and butter-cooked onions evenly among the 4 bottom buns.

8. 8

   Place one cheese-topped beef patty on each prepared bun, add the top buns, and serve the 4 cheeseburgers immediately.