Hambúrguer com manteiga de Wisconsin (inspirado nos famosos hambúrgueres com manteiga de Milwaukee)

Ingredientes

• 1 pound 80/20 ground chuck
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 tablespoons good-quality salted butter (divided)
• 1 large yellow onion (thinly sliced)
• 2 tablespoons water
• 4 slices American cheese
• 4 potato buns or soft hamburger buns
• Yellow mustard (optional)
• Dill pickle chips (optional)

Modo de preparo

1. 1

   Melt 2 tablespoons of the butter in a large cast-iron skillet over medium heat. Add the sliced onion, water, and a pinch of the kosher salt. Cover and cook for 8 to 10 minutes, stirring occasionally, until the onions are very soft. Remove the lid and continue cooking for another 3 to 5 minutes, or until most of the liquid has evaporated. The onions should be silky, buttery, and lightly golden, not browned. Transfer to a bowl and keep warm.

2. 2

   Divide the ground chuck into 4 equal portions and gently form into patties about ½ inch thick. Press a shallow indentation into the center of each patty and season both sides with the remaining kosher salt and black pepper.

3. 3

   Toast the cut sides of the buns on a dry griddle or in a dry skillet until lightly golden. Set aside.

4. 4

   Increase the heat to medium-high. Cook the burgers for 3 to 4 minutes without moving them so a flavorful crust develops. Flip and cook for another 2 to 3 minutes, or until they reach your preferred doneness.

5. 5

   During the last minute of cooking, top each burger with a slice of American cheese. Cover briefly with a lid or loosely tent with foil until the cheese has melted.

6. 6

   Transfer the burgers to the toasted buns. Immediately place 1 tablespoon of the remaining butter on top of each hot burger. As the butter melts, spoon the stewed onions over the top and place the top bun on the burger. Serve immediately with yellow mustard and dill pickle chips, if desired.