BUTTER BUNS BURGER RECIPES

Steps:

• Mix garlic butter ingredients together. Set aside.
• Separate the ground beef into 4-ounce loose meatballs, careful not to overpack. 
• Preheat the grill to medium-high heat for 10 minutes with the lid closed. Place the 20 x 10.5 Inch Cast Iron Reversible Grill/Griddle inside the grill and preheat with the lid closed, 8-10 minutes.
• Quickly oil the griddle and place 4 meatballs on the hot cast iron.  Be sure to leave smashing room around each burger. Place a piece of parchment paper on the meatball and smash the burger until the Burger Press touches the griddle. Repeat with the three remaining meatballs. Discard parchment paper. Season well with salt and garlic powder. 
• Cook for 3 minutes. The edges should brown nicely. Flip the burgers and top with cheese. Cook for 1-2 additional minutes, or to desired doneness. Remove from heat.  
• Repeat steps above with 4 additional burgers.  
• Once all the burgers are done, scrape the griddle with a spatula to remove any excess cheese.  
• Slather the inside of each bun with garlic butter and place on the hot griddle. Heat until golden brown, 2-3 minutes. Remove from heat. 
• Assemble the smash burger stack: Bun, first burger, second burger, lettuce, onion, tomato, pickle, desired condiments. Enjoy burgers! (Keep napkins nearby.)    

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.