Tilly Cheeseburger

Ingredients

1 pound Tilly Hawk 21 day dry aged premium ground beef

3/4 teaspoon Tilly Hawk Mesquite Smoked Salt

4 Brioche Buns

4 tablespoons butter softened to room temperature

1 head Green leaf lettuce

1 ripe tomato

4 slices of American cheese

Condiments of choice

Directions

1. Wash veggies, slice tomatoes and place in fridge. Butter generously each side of the brioche buns (these will be toasted shortly).

2. Take 1 pound thawed ground beef sprinkle evenly with salt and gently combine to mix. Be careful not to over handle, to do this I like to crumble in a pan vs bowl then sprinkle with salt and mix.

3. Preheat your skillet or grill to medium high heat add a touch of oil if using a skillet. I like to have a second skillet warming on low for bun toasting also.

4. Divide beef into 4 equal parts and form patties. Place burgers on preheated surface cooking until 160F turning half way through. I like to use a bacon press to add that all over color when cooking in a skillet. Add cheese in the last minute so it has time to melt.

5. Remove burgers and place on plate. Turn up the toasting skillet to medium high heat and place the brioche buns butter side down to toast.

6. Once buns are toasted dress with desired condiments add lettuce and tomato. Sprinkle with Tilly Hawk mesquite smoked salt and pepper to taste on veggies and enjoy!

You can also enjoy these as sliders on game day!