Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • 4 cloves Garlic, very finely minced
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Dried Italian Seasoning
  • 4 Tablespoons Unsalted Butter, divided
  • 2 cloves Garlic, thinly sliced (for glaze)
  • 1 teaspoon Fresh Thyme leaves
  • Pinch of Salt (for glaze)
  • 4 Brioche Buns or Potato Rolls
  • 4 slices Provolone or Monterey Jack Cheese
  • 1/4 cup Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. In a large mixing bowl, gently combine the ground beef, finely minced garlic, grated Parmesan, salt, pepper, and Italian seasoning. Do not overwork the mixture.
  2. Divide the mixture into 4 equal portions. Gently form into loose balls, then flatten into patties slightly wider than your buns. Make a slight indentation in the center of each patty.
  3. Lightly butter the cut sides of the buns and toast them cut-side down in a dry pan until golden brown. Set aside.
  4. Heat 2 tablespoons of the butter in a cast iron skillet over medium-high heat until shimmering. Place patties in the pan and cook for 3–4 minutes per side until internal temperature reaches 160°F (71°C) for medium-well.
  5. During the last minute of cooking, create the glaze: melt the remaining 2 tablespoons of butter in a small saucepan, add the thinly sliced garlic and thyme, and sauté gently for about 30 seconds until fragrant. Remove from heat immediately.
  6. Place a slice of Provolone or Jack cheese on each patty during the last minute of cooking. If necessary, splash a teaspoon of water into the pan and cover quickly to steam the cheese until perfectly melted.
  7. Brush the tops of the cooked patties (cheese and all) lightly with the prepared Garlic Butter Glaze. Assemble by placing the patty on the bottom bun, sprinkling generously with fresh parsley, and topping with the bun lid. Serve immediately.