The Lot-O-Burger
Prep time
Cook time
Total time
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Serves: 4
  • 2 pounds ground beef, such as 80/20 ground chuck
  • ½ stick ice-cold unsalted butter, cut into small chunks
  • Kosher salt and freshly ground black pepper
  • 4 jumbo sesame seed hamburger buns
  • 8 slices tomato
  • 4 tablespoons yellow mustard
  • 1 cup shredded iceberg lettuce
  • 4 tablespoon mayonnaise
  • 8 sliced dill pickles
  • 4 slices yellow onion
  • 4 ice-cold root beer, for serving
  • Crinkle-cut French fries, for serving
  1. In a mixing bowl, add the small chunks of butter to the chilled ground meat, mixing thoroughly. Place in the refrigerator to chill. Once ice-cold, shape the meat into 8-ounce patties; add salt and pepper, place on a platter and chill.
  2. In a large cast-iron skillet or flat-top griddle over medium-high heat, place the burger patties. Let them sear on one side and flip to cook through on both sides, about 8 minutes. Remove and keep warm.
  3. Place the buns in the same pan and griddle them until just brown. Remove and add the condiments along with the meat. Serve immediately with root beer in a frosty mug and a helping of crinkle cuts.
For the full experience, buy some of those thick beer mugs and ice them down before adding the root beer. The condiments offered should include your favorites; cheese is optional. I most always use 80/20 chuck, but with the added butter, feel free to use the lean beef. Don’t grill these burgers over open flame; use a flat cast-iron surface so the burgers baste in the butter rather than fighting a blazing backyard inferno.
Recipe by Acadiana Table at