Form the patties: Divide 680 grams 80/20 ground beef into 4 equal portions (about 170g each). Gently form into patties slightly wider than your buns — they'll shrink during cooking. Season both sides generously with 1 teaspoons kosher salt, ½ teaspoons black pepper, and 0.5 teaspoons garlic powder. Make a small dimple in the center of each patty with your thumb to prevent doming.

Preheat the grill or skillet: Heat a cast-iron skillet or grill over high heat until very hot. You want a hard sear for that charred crust.

Cook the patties: Cook patties without pressing down for 3–7 minutes per side for medium. In the last minute of cooking, lay a slice of cheese on each patty and cover to melt.

Toast the buns: Butter the cut sides of the 4 brioche burger buns with 1 tablespoons butter, for toasting buns and toast on the grill or in a skillet over medium heat until golden brown, about 1–1m 30s

Assemble the burgers: Spread a spoonful of 4 tablespoons Terrapin Ridge Farms Hot Habanero Bacon Jam on the bottom bun. Layer on 4 leaves green leaf lettuce, 1 large tomato, sliced slices, then the cheesy patty. Top with more 4 tablespoons Terrapin Ridge Farms Hot Habanero Bacon Jam, 0.5 red onion, sliced into rings, and the top bun. Serve immediately.