Choosing your meat wisely is the first necessary step to a good burger. Since you will combine infused butter with the meat, the meat should be fatty. The fat will help combine with the butter and ensure the burger isn’t too dry. I would use 80% lean hamburger meat. Grassfed beef is always a recommended option for a tasty, full-flavor burger too.
Combine the cannabutter, spices, and meat together, and work it in with your hands. Try to get the butter through all the meat so that the effects of the butter will be evenly dispersed.
Now, separate the meat into 4 equal sections. One pound of hamburger meat should make 4 patties.
Form the meat into patties by rolling them into spheres, and then gently press them flat until you achieve the desired thickness.