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1
Mix together the butter, coriander and a pinch of kosher salt with a wooden spoon or gloved hands until combined.
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2
Divide into four mounds, and then shape into pucks and place on wax paper.
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3
Freeze for 30 minutes.
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4
Preheat a grill to screaming hot.
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5
Mix the beef and chipotle adobo together with a wooden spoon or gloved hands.
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6
Divide into 8 portions.
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7
Smash the meat into patties, but make a well in the center to accommodate the frozen butter pucks.
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8
Place 1 frozen butter puck in the well of half of the patties.
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9
Place the remaining patties on top and crimp the edges of the 2 patties with a fork or your clean hands.
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10
Make sure the seal is tight!
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11
Freeze the butter-filled burgers for 10 minutes.
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12
Sprinkle each side with a little salt and black pepper.
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13
Brush the grill grates well with oil and place the burgers on the grill.
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14
DO NOT SMASH THEM.
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15
DO NOT FLIP THEM MORE THAN ONCE.
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16
Cook to your desired doneness, 5 to 7 minutes per side.
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17
Six minutes per side got me a sweet medium rare.
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18
Top with a little fresh cheese if you like.
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19
I don't think condiments of any kind are necessary, but go wild if you want.
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20
The butter makes even lean ground beef juicy and marvelous but also keeps the center cool so you run less risk of overcooking.
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21
Serve on the buns.
