Brush a 12-inch cast iron or stainless steel skillet with oil and set it over medium heat for 3-4 minutes. While the skillet heats, form ¼ pound beef into very loose 2-inch thick patties. The meat should barely hold its shape. Generously season one side of the patty with salt & pepper.
1 pound ground beef blend of 1/3 ground chuck, Kosher salt, Freshly ground black pepper, 1 tablespoon canola oil
Butter the inside on the buns and place (buttered-side down) on the hot skillet. Cook just until the buns are nicely toasted (watch closely). Set the buns aside.
2 tablespoons unsalted butter, 4 potato burger buns
Increase the heat under the skillet to medium-high and heat the skillet an additional 1 minute.
Set two patties, seasoned-side down, on opposite sides in the skillet and firmly press down on them until they are about 4-4½-inches wide and ½-inch thick. Season the top-side of the burgers with salt & pepper.
Cook the patties, undisturbed, until the outer edges are dark caramel brown.
Flip the burgers and cook 1 minute. Add cheese and cook until desired doneness, about 1 more minute for medium-well. (If you like a medium-rare burger, add the cheese right after flipping the burger and cook just 1 minute.)
4 slices American cheese
Set the cooked burgers, cheese side up, on a paper towel-lined plate and repeat the cooking process with the remaining burger patties.
Place the burgers on the buns and add your favorite condiments and toppings.
Favorite toppings and condiments