Very closely adapted from Eric Silverstein and the Social Burger at The Peached Tortilla but some changes were made for the ease of making in my kitchen. If you are making more than 4 burgers be aware you may need to make more of the condiments below also.
Make sure the sauces below are prepped and ready.
Form your patties. I suck at this--the original recipe calls for wide and thin burgers but I did not manage it. Season with salt and freshly ground black pepper.
Heat a large grill pan (or cast iron pan) over medium low heat. Melt the butter and then toast the insides of each of your buns. Set aside.
Brush some oil over the grill pan--I did not bother using separate pans. Grill your burgers to desired doneness; unlike every other form of beef I can think of, I prefer my burgers medium, without any pink.
While the burgers are cooking, spread a little Peached Sauce on the bottom half of each bun. Sprinkle the shredded lettuce over the sauce.
If you are using cheese, when the burgers have been flipped, add the cheese. If your desired doneness does not give you enough time to let the cheese melt, Silverstein recommends adding a few tablespoons of water to the bottom of the pan and covering it for 45 seconds. I did not need to do this.
Place each cooked burger over the lettuce, Top each burger with Miso Caramelized Onions. I liked a lot of pickles on each burger; the original recipe called for 3. So lay 3-5 pickle slices on top of the caramelized onions and then top with the bun. Enjoy!