Classic Cheeseburger

Method

1. 1

   Divide the beef into 4 loose balls without compressing them, and season the outsides generously with salt and pepper.

   💡 Handle the meat as little as possible — a loose patty stays juicy.

2. 2

   Heat the oil in a cast-iron skillet over high heat until it just begins to smoke.

3. 3

   Place the balls in the pan and smash each firmly flat with a spatula. Sear undisturbed for 2–3 minutes until a deep brown crust forms.

4. 4

   Flip, lay a slice of cheddar on each patty, and cook 1–2 minutes more while the cheese melts.

5. 5

   Toast the bun halves cut-side down in the meaty pan drippings for about a minute.

   💡 Toasting in the same pan seasons the bun and keeps it from going soggy.

6. 6

   Build each burger: mustard and ketchup on the base, then patty, pickles, onion, tomato and lettuce, and crown with the top bun.