Direction

1. Gather your ingredients.
2. Crush garlic and then cook it in 2 tablespoons butter in a small pan over medium heat for 1 to 2 minutes. This is just to remove the raw flavor of the garlic.
3. Let cool, then mix it into the remaining butter with parsley.
4. Set half of garlic butter aside to use for spreading on the buns. Wrap remaining butter in a sheet of wax paper, roll it into a log (about 1 1/4- inch diameter), then place into the freezer to harden completely, about 20 minutes.
5. Unwrap frozen butter, and slice into at least 8 thin disks. It’s better to have more than 8 slices if you can to have a few spares. Return 4 slices to the freezer to stay firm.
6. Preheat an outdoor grill to a medium-high heat, about 400 degrees F (200 degrees C), then shape the burgers. Divide beef into 4 3-ounce pieces and 4 1-ounce pieces. Form the 3-ounce hunks into a patty with a well in the center to help contain the butter. Place a frozen disk of garlic butter on top of each of the 4 patties.
7. Use the 1-ounce pieces of beef to cover the butter disks, pressing beef together firmly to seal butter inside. Season both sides of each patty with a pinch of salt and black pepper, then press your thumb into the middle of each burger to create a little dip on top.
8. Grill burgers for 3 to 4 minutes on one side then flip over. Top each with a disk of garlic butter and, once melted, top with a slice of American cheese. Let them cook for 3 to 4 minutes on this side, then remove from the grill to a clean tray to rest.
9. Meanwhile, spread softened garlic butter you set aside earlier over the cut sides of burger buns.
10. Grill buns, cut side down, until lightly toasted, about 30 seconds.
11. Stack burgers into grilled buns with lettuce and tomato and any other bits you want. Serve burgers warm.