1 ½ lb. ground beef (2 lb. if you prefer 8-oz. burgers)
Kosher salt and coarsely ground black pepper
¼ cup each finely chopped fresh chives, dill, and flat-leaf parsley
¼ cup buttermilk powder
1 ½ tbsp. Worcestershire sauce
2 cloves garlic, grated or finely chopped
1 ½ tsp. (about 1/2 palmful) granulated onion
1 bag (16 oz.) frozen beer-battered onion rings (I like Nathan’s)
1 tbsp. olive or vegetable oil
Sliced yellow American cheese, cheddar, dill Havarti cheese, or pepper Jack (optional)
4 sesame seed buns (I like Big Marty’s)
Sliced dill or spicy pickles, chopped iceberg lettuce, and ketchup, for topping
Preheat the oven to 425°.
In a medium bowl, season the beef with salt and pepper. Mix in the herbs, buttermilk powder, Worcestershire, garlic, and granulated onion. Form into 4 patties (thinner in the centers for even cooking).
Bake the onion rings for 3 to 4 minutes longer than the package directions to make them extra crispy. While they’re still hot, season them with salt.
Heat a cast-iron skillet over medium-high. Add the oil, one quick turn of the pan. Add the patties and cook, turning occasionally, for about 8 minutes. Top the patties with the cheese (if using) during the last minute or two of cooking. Tent with foil so the cheese melts.
Build the burgers with the bun bottoms, a layer of pickles on each, some chopped lettuce, 3 to 4 onion rings on each, the patties, some ketchup, and the bun tops.