Ingredients:

  • 680 g (1.5 lbs) Ground Beef (80/20 fat ratio recommended for maximum flavour)
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 60 g (4 tablespoons) Unsalted Butter, very cold and sliced (for the core)
  • 60 g (4 tablespoons) Unsalted Butter, softened (for the compound butter)
  • 1 tablespoon Fresh Parsley, finely chopped
  • 1 teaspoon Fresh Chives, finely snipped
  • Pinch Garlic Powder (optional)
  • 4 Brioche or Potato Buns, split

Instructions:

  1. Form the Core Butter: Slice the 60g of very cold butter into four equal 15g discs. Place these discs on a small plate lined with baking paper and return them to the freezer while preparing the meat.
  2. Make the Compound Butter: In a small bowl, combine the 60g of softened butter with the chopped parsley, chives, salt, pepper, and garlic powder (if using). Mix until thoroughly combined. Set aside at room temperature.
  3. Season the Meat: Gently place the ground beef in a bowl. Do not overwork the meat. Season lightly with salt and pepper.
  4. Form the Butter Pocket: Divide the beef into four equal portions. Take one portion of meat and divide it in half. Form the first half into a thin, wide disc (the base).
  5. Seal the Patty: Take a cold butter disc from the freezer and place it in the center of the base. Place the second half of the meat on top of the butter. Carefully pinch and seal the edges all the way around, ensuring the butter is completely encased. Form into a round patty, pressing a slight dimple into the center of the top side.
  6. Preheat the Skillet: Heat the cast iron skillet over medium-high heat until hot.
  7. Sear the Patties: Place the patties in the hot skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes until a deep brown crust forms.
  8. Flip and Finish: Flip the patties. Reduce the heat slightly to medium. Cook for another 3-5 minutes, depending on your desired doneness. If using cheese, place a slice on top during the final minute and cover briefly to encourage a good melt. Remove patties and set aside to rest for 3 minutes.
  9. Toast the Buns: Wipe out the skillet gently (or use a fresh pan). Spread a generous layer of the compound butter on the cut sides of the brioche buns.
  10. Sear: Place the buns cut-side down in the skillet over medium heat. Toast for 1-2 minutes until golden brown and fragrant.
  11. Assemble: Place the resting patty on the toasted bottom bun. Add desired toppings (such as lettuce, tomato, or condiments). Place the top bun and serve immediately.