Grilling and serving butter burgers

Cook the burgers over medium heat (we found that high heat can cause flare ups). The butter on the surface of the patties causes the outside to form a deliciously crisp-tender crust, while still keeping them juicy on the inside. Serve these with all the classic fixings: toasted buns, sliced tomato, cheese, lettuce and red onion.

Juicy Burgers

Serves 8

2 sticks (8 ounces) cold unsalted butter

3 pounds ground beef, preferably sirloin

1 tablespoon kosher salt

8 slices cheese, such as American, cheddar, or Swiss (optional)

For serving: split hamburger buns, lettuce, sliced tomato, thinly sliced red onion

1. Grate the butter. Using the large holes of a box grater, grate the cold butter into large, thin pieces. (Use the wrapper from the butter to catch the butter shards and make moving them easier.)

2. Form the patties. Place the ground beef in a large bowl, and sprinkle the butter on top. Using your hands, quickly and gently fold the butter into the beef. Shape the burgers into 8 (6-ounce) patties about 4 inches in diameter and 3/4-inch thick.

3. Season the patties. Place the patties on a rimmed baking sheet, and season both sides with salt. Be generous, but you might not use all the salt called for. Set aside while you prepare the grill.

4. Prepare the grill for medium-high heat. Heat an outdoor grill to direct, medium-high heat. Scrape the grill grates clean if needed.

5. Grill on each side. Place the patties on the grill in a single layer. Grill the burgers for 4 minutes -- expect a few flare-ups as the butter melts. Using a thin metal spatula, flip the burgers and grill until the burgers are browned and crisp on the outside, about 4 minutes more.

6. Serve the burgers. If using cheese, place a slice on each patty during the last minute of grilling. Serve immediately.

Recipe notes: To make these on the stovetop, heat a large cast iron pan over medium-high heat. Cook three burgers at a time for 4 minutes on the first side, then flip and cook for 3 minutes more. You may need to drain off the fat and wipe the pan between burger batches. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)