Wisconsin style butter burger

Fill the jar of a food processor with non-ultra-pasteurized heavy cream and run until the fats separate, no more than about two minutes.

Strain and squeeze the butter through several layers of cheesecloth to force out as much whey as possible.

Rinse the butter in very cold water until the water runs clear.

Season the butter with a generous pinch of kosher salt and massage it in.

Cook two roughly chopped small white onions slowly in about a quarter cup of olive oil over medium heat for two to three minutes until just softened, not browned.

Add about two tablespoons of the homemade butter and maybe a third of a cup of dry white wine, cover and stew 10 minutes.

Stir, add maybe a third of a cup of beef broth and a few twists of black pepper, bring to a simmer, lower the heat, cover and simmer another 10 minutes.

Simmer uncovered about 20 minutes until it is a thick onion jam.

Sandwich a quarter pound beef ball between two sheets of parchment paper and press flat with the bottom of a plate roughly the size of the intended burger.

Trim the parchment and smack the patty face down onto a ripping hot stainless steel or cast iron skillet over super high heat.

Season one side only with kosher salt and pepper, flip once nicely browned and immediately apply the yellow American cheese.

Top with a few tablespoons of the stewed onions, add a little water to the cooktop and cover so the cheese steams and melts.

Smear two to three tablespoons of butter on the toasted bun and assemble.