Be sure to sear the burgers directly in the pan until brown and crispy on the bottom, about four to five minutes. Be careful not to char the meat or press down on the patties with a spatula while cooking, you’ll squeeze out all those flavorful juices. Use a long-handled metal spatula to flip the burgers only once. Then sear the other side to lock in the juices.
1 pound lean ground beef
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard
Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties.
In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown.
Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.