The Raleigh Smokehouse Standard Burger

Ingredients

• 2 lbs Ground beef (80/20 chuck, freshly ground)
• 2-4 TBS Salted Perfection Raleigh Select Blend
• 4 Brioche buns
• 4 slices Sharp cheddar cheese
• 1 Large yellow onion
• 1 TBS Olive oil
• 2 TBS Unsalted butter (room temperature)
• 4 leaves Butter lettuce

Instructions

1. First, we treat the onion with respect. Slice it into thin rings. Heat the olive oil in a skillet over medium-low heat and cook the onions slowly until they are deep golden brown and sweet. Do not rush this; good flavor takes patience. Set aside.
2. Divide your cold ground beef into four equal portions. Gently form them into patties slightly wider than your buns. Do not overwork the meat, or it gets tough. Make a small indentation in the center of each patty with your thumb to prevent bulging.
3. Now, the crust. Coat the exterior of each patty generously with Salted Perfection Raleigh Select Blend. We are seasoning the outside to create a sear; do not mix it inside the meat.
4. Heat a cast-iron skillet or grill to medium-high heat. Place the patties in the pan. Listen for that aggressive sizzle. Cook for about 4 minutes undisturbed to develop that mahogany crust.
5. Flip the patties. Top immediately with the sharp cheddar cheese. Cover the pan for the last minute of cooking to melt the cheese properly.
6. While the burgers finish, butter the cut sides of the brioche buns and toast them in a separate pan until golden. Texture is everything.
7. Assemble the burger: bottom bun, lettuce (to protect the bread from juices), the burger patty with melted cheese, and a pile of those caramelized onions. Top bun. Serve immediately.
8. No ketchup required. The flavor is in the beef and the blend. DUNZO!