Start with some good, angus beef. Use about 1/4 pound for each burger. Make a ball of beef. Press about 1 tablespoons of butter into the center and form a flat patty around it. Season the outsides with salt and pepper.

Add 2 Tablespoons of butter to a heavy skillet. Sauté the onions until they are just translucent.

Add the patty on top of the onions and cook that baby up, turning once, to the desired doneness (we like rare). Make sure you get some of the onions with the burger.

Brush the buns with 2 Tablespoons of melted butter and toast them on a grill or in the oven. Place a big slice of cheese on the bottom of the bun and top it with the burger. Add some condiments (the original has stewed onions and that recipe is a family secret).

Have a milk shake on the side and dig in! Pure, buttery, goodness.