- Yield : 6 burgers
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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- 6 heaping tablespoons creamy peanut butter
- 2 pounds ground beef sirloin
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 6 soft hamburger buns, split
- Lettuce, sliced tomato and mayonnaise, for topping
Warm the peanut butter in a saucepan over medium-low heat, stirring, until loose, about 2 minutes. Reduce the heat to low; keep warm.
Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat a large cast-iron skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until the burgers are well done, 4 to 5 minutes per side.
Meanwhile, melt the butter in another skillet over high heat. Place the buns cut-side down in the hot skillet, press them down slightly with another skillet and toast until golden, about 2 minutes. Put the burgers on the bottom buns and spread each with 1 heaping tablespoon warm peanut butter. Top with lettuce and tomato. Spread mayonnaise on the cut side of each top bun, then put on top of the burgers.