• In a large bowl, mix the meats, salt, and pepper together. Don't over-mix. It's will cause the meat to get too warm and mushy. If you are grinding your own burger meat, add the salt and pepper to the meat before it goes through the grinder. That way you will handle the meat less with your hands, keeping it from getting too warm.
• Form the meat mixture into nine 1 1/2-inch patties, making slight indentations in the center of each patty. Season each patty with a little more pepper.
• Brush the melted butter on the inside and outsides of each bun. Heat a grill pan or large skillet -- I use a cast-iron skillet -- over medium heat. Place the buns cut side down on the grill or skillet and cook for about one minute. Turn the buns over for about 30 seconds and move to a plate or cutting board, cut side up.
• Place the burgers in the pan over high heat and allow to cook for about one minute, then reduce the temperature to medium. Allow the burgers to continue cooking for about four minutes. Flip the burgers over and place a slice of cheddar cheese on top of the patty and cook for another four minutes. Place a dome over the patties to melt the cheese quicker. When the cheddar has melted, remove the patties to a cooling rack. Choose the condiments from the ingredients list above and build your burger accordingly.

For the Burger with Remoulade

• If serving the burger with caper remoulade, place capers, mayonnaise, mustards, and a pinch of salt into a food processer or blender and blend until completely smooth. Spoon a generous amount of remoulade sauce onto the bottom bun and place the patty on top of the sauce. Add a tomato slice and pickles to the top of the patty and place on the top bun.

For the Traditional Pepper Burger

• If serving the traditional burger, spoon mustard over the bottom bun and top with the patty. Add a generous amount of sliced onions over the patty and top with the top half of the bun. Serve hamburgers with sweet potato fries or homemade potato chips. Enjoy!