Wisconsin butter burgers

Craig Sondergaard

Racine Country Club

Ingredients

• 1 pound 80/20 fresh ground beef (for 4 burgers)
• Salt
• Pepper
• Salted butter
• Wisconsin cheddar
• 4 bakery quality burger buns
• Mayonnaise

Instructions

• Prep work is important as these burgers cook fast!
• Preheat gas flattop griddle over high heat. (An electric griddle will not get hot enough.)
• Slice buns and spread both top and bottom with thin layer of mayonnaise. Set aside.
• Divide beef into eight 2-ounce portions. Loosely pack into balls.
• Take all ingredients to grill. Again, these will cook fast, so have everything with you!
• Toast buns. Set aside.
• Place balls of beef on grill and smash with burger press. Patty should be roughly 6 inches in diameter and stick to grill.
• Season with salt and pepper.
• Flip when ¾ of top side of patty has turned brown.
• Immediately top each patty with a dollop of butter (about 1 teaspoon) then a slice of cheese.
• Once cheese is melted, stack 2 patties and place on toasted bun.
• Garnish as desired and enjoy!