Divide 0.25 lb (4 ounces) of 80/20 ground beef and gently form into a round patty about 4 inches (10 cm) across and roughly 1/2 inch (1.3 cm) thick at the edges, slightly thicker in the center. Do not overwork the meat—handle just enough to hold shape.

Indent

Make a shallow 1/4-inch (6 mm) wide indentation across the center of the patty with your thumb to help it cook flat and prevent doming.

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper immediately before cooking.

Cook Patty

Heat a griddle or heavy skillet over medium-high heat until hot (about 375–400°F / 190–205°C on a griddle). Add 1/2 tsp vegetable oil and spread. Place the seasoned patty on the hot surface and cook undisturbed for 2 to 2 1/2 minutes.

Flip the patty and cook for another 1 1/2 to 2 minutes for medium doneness (internal temperature ~160°F / 71°C for safety with ground beef). After flipping and when there is about 30–45 seconds left, place 1 slice of American cheese on the patty so it can melt.

Prepare Bun & Toppings

While the patty cooks, spread 1 tsp softened butter on the cut sides of the sesame bun. Toast the buns, cut-side down, on the griddle or skillet for 30–45 seconds or until golden and lightly crisp.

On the bottom bun, spread 1 tsp yellow mustard and 1 tsp ketchup evenly.

Layer 3 dill pickle slices on top of the ketchup/mustard, then add the thinly sliced onion (about 2 tbsp) and 1/4 cup shredded iceberg lettuce.

Assemble & Serve

Transfer the cooked cheese-topped patty to the prepared bottom bun on top of the pickles, onions, and lettuce. Place the toasted top bun over the patty.

Serve immediately while hot. Optionally serve with fries or chips.