Butter Burger!

-Start by cubing your meat. Freeze the meat slightly to make grinding easier.
-Grind the chilled meat through a meat grinder, one time only.
-Mix the ground meat by hand until it begins to tack up slightly.
- Weigh out 6oz portions and shape each into a meatball.
- Press each meatball into a patty and set aside in the fridge.

Make the Cultured Homemade Butter:

-Whisk together the heavy whipping cream and cultured buttermilk in a bowl.
- Cover and let the mixture sit at room temperature for 1 to 3 days to culture.
- Once cultured, pour the cream into a stand mixer fitted with a whisk attachment.
-Whip on medium-high until the mixture separates into butter and buttermilk (about 10 minutes).
-Strain the butter from the buttermilk using a fine mesh strainer.
-Wash the butter with very cold water, massaging gently to remove excess buttermilk.
-Repeat rinsing until the water runs clear. Strain one final time and gently squeeze out remaining water.
-Add salt if desired. Set aside and keep cool.

Butter Buns:

-In a stand mixer bowl, add the milk, egg yolk, and whole eggs.
-Add yeast and sugar to the liquid and mix lightly.
-Add in bread flour, dough conditioner, and salt. Mix until a shaggy dough forms.
-Add the softened cultured butter and knead on medium speed for 6–10 minutes until smooth and elastic.
-Transfer the dough to a greased bowl, cover, and let it rise until doubled in size (about 1 hour).
-Turn the dough out onto a lightly floured surface, punch down to release air, and weigh into 90g portions.
-Tuck each piece into a ball, roll until the seam is sealed, and place on a baking sheet.
- Cover and let rise for 30 minutes until puffy.
-Brush with egg wash, then bake at 350°F (175°C) for 20 minutes or until golden brown.

Make the Butter Onions:

-In a pot, melt a generous amount of butter over medium heat.
-Add chopped onions along with salt and pepper.
- Cook until softened and translucent.
-Add a splash of water or stock and let simmer gently until tender.

Cook the Burgers:

-Fire up the Chud Grill griddle
-Place the patties on the hot surface and smash slightly.
-Season with Chud Steak Rub. (or preferred seasoning)
-Flip after a couple of minutes once browned.
-Add cheese on top of the cooked side and let melt while the other side finishes.
-Remove from the grill once cooked through.

-Toast your buns
- Place the cooked patty with melted cheese on the bottom bun.
-Top with a generous spoonful of butter onions.
-Add a heavy smear of your homemade cultured butter on the top bun.
-Enjoy!