My Classic Burger With Special Sauce

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   ["Start by making the cheese mixture (see below for instructions).", "Grate 4 tablespoons of the cold butter and, in a large bowl, gently combine it with the beef, salt, and pepper. Refrigerate for at least one hour or overnight.", "When you are ready to cook your burgers, form the patties by gently gathering 4 ounces of beef into a ball and pressing it to create a patty. Sear the patties in a screaming hot cast-iron skillet for 3 minutes on one side. Flip, then continue to cook for 1 minute more before spooning a bit of the cheese mixture (see below for instructions) on top of the patty (or laying a slice of cheese if that is what you are using). Continue to cook for 1 to 2 minutes more, until the cheese is soft and the patty is cooked through. Set the patties aside to rest for a few minutes before building your burger.", "Note: For medium-rare, cook the burger to 130u00b0 F to 135u00b0 F; medium 140u00b0 F to 145u00b0 F; medium-well 150u00b0 F to 155u00b0 F; and well-done 160u00b0 F or higher.", "While the pan that you just cooked your burger in is still hot, add the rest of the butter and let it melt. Place four of the bun halves in the pan and toast until golden and crisp. Repeat until all the buns are toasted.", "Build your burger by slathering special sauce on BOTH sides of the bun. Add the patty and lettuce, tomatoes, bacon, onion, and LOTS of pickles. Top with the other crisped and sauce-smeared bun.", "Combine the cheese and 1/4 cup mayonnaise in the bowl of a food processor and process until the cheese is cut up into tiny bits and the mixture is quite creamy. Refrigerate until ready to use. This mixture will keep for up to 2 weeks stored in an airtight container and refrigerated.", "Whisk the remaining 1/3 cup mayonnaise with the remaining ingredients (dill relish through honey). The burger sauce can be made up to 1 week in advance and stored, covered, in the refrigerator."]

* Per serving · 4 servings · Values may vary.