Start with cold hard Cowboy Butter. Cut four thin round slices, about 1 generous teaspoon each.
Using the burger press, add about 1/8th of the ground beef to the bottom and create a lip around the edge.
Next, add one slice of the Cowboy Butter to the center of the beef.
Add additional ground beef and use the top of the press to form the patty.
Remove and repeat to form all four 1/2lb patties.
Then, season the patties with freshly ground black pepper and kosher salt.
Allow the burgers to rest 10 minutes before cooking.
While the burgers rest, add the onions with 1 tablespoon of water and 2 tablespoons of Cowboy Butter in a large skillet.
Cover the onions and cook over medium heat until they are tender. Remove from the skillet and set aside.
In the same skillet you cooked the onions, melt 2 tablespoons of Cowboy Butter over medium-high heat.
Add the patties to the skillet and cook until desired doneness, topping with cheese just before the burgers are done.
Place the burger patties onto the rolls and top with tender onions.