In a small bowl, combine the butter, herbs, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Mix with the back of a spoon until blended.

Mound the butter mixture on the center of a 12-inch piece of plastic wrap. Lift up the sides of the plastic and use it to shape the butter into a cylinder shape. Twist the ends to compress the butter into a sold cylinder.

Chill or freeze until firm (butter will keep for up to 5 days in the refrigerator and up to 3 months in the freezer).

To make the burgers, shape the beef into 8 patties. Press your thumb into the center of each patty, almost through to the other side, but not quite, making a deep indentation.

Cut the chilled butter crosswise into 1/4-inch-thick rounds. Place one butter round in the center of each burger and form the meat around the butter, fully encasing the butter while reshaping it into a patty.

Coat a grill pan, skillet, or outdoor grill with cooking spray and to medium-high.

Add the burgers to the hot pan/grill and cook until your desired level of doneness (about 5 to 7 minutes per side for medium).

Transfer the burgers to a plate and top with the cheese. Tent with foil. Let stand for 3 to 5 minutes (this allows flavors to sink into the meat). Reserve 4 burgers for the Cheeseburger Noodles with Spinach (or another future meal). Refrigerate for up to 3 days.

Serve the remaining burgers on the buns with desired condiments.