Burger recipe from Nom Nom Paleo

Ingredients
3 tablespoons ghee, avocado oil, or fat of choice, divided
1 large shallot or ½ small red onion, finely diced
1 pound ground beef, 15% fat or higher
Diamond Crystal kosher salt
Freshly ground black pepper
4 teaspoons Dijon-style mustard
1 head butter lettuce, separated into leaves
2 tomatoes, sliced
4 large eggs,


Instructions
Heat a large skillet over medium low heat and swirl in 1 tablespoon of ghee when the pan is hot. Toss in the finely diced shallots and sauté for 3 to 5 minutes or until golden and translucent.
Transfer the sautéed shallots to a bowl to cool to room temperature.
Divide the ground beef into 4 equal portions. Using your fingers, sculpt each portion into a concave bowl.
Tuck about a teaspoon of cooked and chilled shallots into each beef bowl. Then, seal up the hole to form a ball.
Flatten the balls with your hands to make ½-inch thick shallot-stuffed burger patties.
Heat a large skillet over medium high heat. Liberally salt and pepper on one side of the patties.
Swirl 1 tablespoon of ghee in the pan, once it’s hot. Place patties seasoned-side down in the pan. Sprinkle salt and pepper on the top of the patties and fry undisturbed for 3 minutes or until a nice crust forms on the bottom.
Spread a teaspoon of mustard on the top of each burger. Flip the patties over, and cook for another 2 minutes or until the desired doneness is reached. Repeat cooking steps for the remaining two patties.
Serve each burger patty with lettuce and tomatoes. Add a crispy fried egg and a generous squirt of sriracha if you want