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1 pound ground beef chuck (20 percent fat)
4 teaspoons softened butter
4 hamburger buns, split
Coarse salt and ground pepper
4 slices melting cheese, such as American or mild cheddar
Toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, mustard, ketchup, and mayonnaise
||Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties.
Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
||Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1
to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.
|Cook's Note: Beef chuck with 20 percent fat makes for juicy burgers. The meat shrinks as it cooks, so form it into wide patties.