- 1 pound ground chuck
- 6 hamburger buns, split
- 3 tablespoons unsalted butter, softened, plus 3 tablespoons additional if using onion
- 2/3 cup chopped onion (optional)
- tomato slices
- shredded lettuce
- condiments such as ketchup and mustard
- Fashion beef into 6 patties no more than 1/4 inch thick and season each patty with salt.
- Spread bottom half of each bun with 1/2 tablespoon softened butter.
- On a griddle or in a large heavy skillet fry onions in additional 3 tablespoons butter over moderately high heat, stirring, until barely softened, and push to side of griddle or skillet. Fry burgers, flipping once, about 2 minutes on each side for well-done.
- Transfer burgers to buttered bun bottoms while still hot (to melt butter) and top with onion, tomato, and lettuce. Spread condiments on bun tops.
- Serve burgers with plenty of napkins.