Double Cheese Burgers! (GAPS : primal : gluten-free : grain-free)

My family adores burgers.  I cook them in a skillet on the stovetop, and this week I made a new variation: double cheese burgers.  Rather than putting slices of cheese on top of the burgers like usual, I added some grated cheddar and Parmesan to the meat when I mixed it up and formed the patties.  These are super tasty, and everyone in the house raved about them.

Double Cheese Burgers
Serves 4-5

• one pound ground beef, preferably from grassfed cows (we ask our butcher for 80/20 mix)
• 3/4 cup packed shredded cheddar cheese
• 1/4 cup grated Parmesan
• 1 tsp celtic sea salt
• pinch freshly ground pepper 
• 1/2 Tb refined coconut oil 
• 1/2 Tb butter, preferably from grassfed cows
• condiments of your choice, such as mayo, ketchup, and mustard

1. Put the the ground beef, cheeses, salt, and pepper in a large bowl.  Use your hands to mix the ingredients together.  Then form the patties.  I make 4 grown-up burgers and 4 mini kid burgers with the amount in this recipe. 
2. Heat a large, heavy-bottomed skillet over medium heat.  I use a 12-inch stainless steel skillet to cook these, but cast iron would work too. Add the refined coconut oil and butter to the pan and swirl it around to coat the bottom.
3. Place your burger patties into the oil/butter mixture.  If you have a splatter screen, cover the skillet to reduce the mess on the stove. Resist the urge to move the patties around, and just let them cook for about 3-4 minutes. 
4. Flip the burgers, and feel free to add a bit more butter and oil if needed. Cover once again with the splatter screen and cook some more (about 2 more minutes for a medium-rare burger or longer if you like your burgers more well-done). If you are making any miniature burgers for the kids, only cook the second side for about 1 minute.
5. Turn off heat, and set the burgers aside to rest for a few minutes and allow the juices to settle back into the meat.  If you eat them right away, you'll lose most of the juice on your plate.
6. While the burgers rest, scrape the browned bits from the bottom of the hot skillet.  These are very tasty, so I like to add a few bits to each plate. 
7. Then, pour a bit of water into the still-hot skillet and scrape the bottom a bit with a spatula.  This will make clean-up MUCH easier after dinner. 
8. Top the burgers with a smear of homemade mayonnaise and serve them with your favorite condiments.  We all liked them with just mayo and some pickle slices on the side. A side salad and perhaps some sliced avocado would also pair nicely.