Mix mayonnaise, mustard and ketchup in a small bowl. Set burger sauce in fridge until ready to use.

In a large bowl, combine ground beef and heavy cream. Season with salt and black pepper. Divide into 1/4-pound balls and gently pat into 4 thin burgers. Be careful not to overwork the meat during mixing and forming the patties.

In a cast iron or nonstick skillet over medium-high heat, sear burgers for 2 minutes per side (or less depending on your preference—I like to cook them to medium). After searing the first side, flip the burgers and add the American cheese. Allow to cook for another 2 minutes while the cheese melts.

Remove patties to a plate and tent with foil. Melt butter in the still-hot skillet. Place burger buns face down and toast lightly. (Buttered buns can also be toasted under the broiler while the burgers cook, if desired.)

Place cooked cheeseburgers on toasted buns and adorn with burger sauce and toppings as you see fit. Consume. Enjoy! Take pride in knowing that you helped support more than 1,600 family farms and a more sustainable Earth.