Homemade Butter Burgers

Divide 1 pound of ground beef into 8 loose, equal-sized balls (about 2 ounces each). Do not over-work or tightly pack the meat. Spread 2 tablespoons of softened butter evenly onto the cut sides of the hamburger buns.

Heat a heavy cast-iron skillet or flat griddle over medium-high heat. Place the buttered buns face-down in the pan and toast for 1–2 minutes until golden brown and crisp around the edges. Set aside. If using sliced onions, cook them in a splash of oil until softened and lightly caramelized, then set aside.

Increase heat to high until the skillet begins to lightly smoke. Place 2 beef balls onto the dry, hot skillet. Immediately press down firmly using a sturdy metal spatula (or burger press) flat against the pan until the patty is paper-thin with lacy edges. Season generously with salt and pepper.

Cook undisturbed for 2 minutes until the edges are dark brown and crispy. Firmly scrape under the patty to keep the seared crust intact, flip, and immediately top each patty with a slice of cheese and a small pat of remaining butter (about 1/2 tablespoon total). Cook for 1 additional minute until the cheese melts completely.

Stack two cheese-topped smash patties onto a toasted bottom bun. Add sautéed onions or desired condiments (like pickles or mustard), top with the toasted crown bun, and serve immediately while hot.