Homemade Hamburgers

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  Unsalted Butter(30g)
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  Bread, French Or Hoagie Roll
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  80/20 Ground Beef(454g)
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  Cheddar Cheese(112g)
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  Lettuce, Iceberg
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  Tomato
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  Yellow Onion
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  Pickles, Dill, Canned
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  Comeback sauce(60g)

Instructions

1. 1Divide the ground beef into 4 equal portions and gently shape each into a patty about ½ to 1 inch thick, being careful not to overwork the meat.
2. 2Heat a skillet or griddle over medium-high heat. Once hot, place the patties on the cooking surface and cook for 7–8 minutes until the internal temperature reaches 160°F and the bottom is golden brown. Flip and cook the other side for 7–8 minutes until the internal temperature reaches 160°F.
3. 3During the last 1–2 minutes of cooking, add the shredded cheddar cheese to each patty and cover the skillet with a lid to melt the cheese. Once melted, remove the burgers to a clean plate.
4. 4While the burgers cook, toast the French bread rolls: spread the unsalted butter on the cut sides and place butter-side down on the hot skillet for 2–3 minutes over medium heat until lightly golden brown. Set aside.
5. 5Slice the tomato and onion into burger-appropriate pieces. Rinse and prepare the iceberg lettuce leaves.
6. 6Assemble each burger: place a cheese-topped patty on a toasted roll bottom, then layer with lettuce, tomato, onion, dill pickles, and comeback sauce. Top with the toasted roll top.
7. 7Divide the assembled burgers evenly into 4 airtight containers while still warm if meal prepping, or serve immediately.