The Butter Burger

Place the grinder's cutting plates and bowl in the freezer for at least 15 minutes to ensure a clean grind.

Dice the chuck roast and butter into small cubes (about ½‑inch pieces) and spread them on a tray; return the tray to the freezer for 15–20 minutes so the butter stays firm.

Remove the frozen meat and butter cubes, then double‑grind them together in the cold grinder until a fine, cohesive mixture forms.

Divide the ground mixture into two equal portions and shape each into a 2.5‑oz (≈70 g) ball; gently flatten each ball into a patty about ½‑inch thick.

Preheat a cast‑iron griddle or heavy skillet over medium‑high heat (≈400°F / 400°F). Lightly oil the surface.

Place the patties on the hot griddle, immediately smash them with a sturdy spatula to increase surface area, season with salt, and cook for 2‑3 minutes until a crust forms.

Flip the patties, add a slice of American cheese to each, and cook another 1‑2 minutes until the cheese begins to melt; sprinkle a pinch of freshly ground black pepper.

While the cheese melts, lightly toast the bottom and top buns on the griddle for 30 seconds each, face‑down.

Spread 2 tbsp ketchup on the bottom bun, add the pickles, then place the double‑cheese‑topped patty stack on top.

Top the patties with pickled onion slices, drizzle 1 tsp yellow mustard, and finish with the top bun. Serve immediately.

Allow the assembled burgers to rest for 1‑2 minutes before biting so the juices redistribute.