Place the ground beef in a bowl. Sprinkle the 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder over the meat. Gently fold the seasonings into the meat 8–10 times—do not overwork. Divide into 4 equal portions and form into patties about 3/4-inch thick, making a shallow dimple in the center of each patty with your thumb (this prevents bulging while cooking).

Cook the patties

Heat a cast-iron skillet or heavy pan over medium-high heat and add 1 tbs oil. When the oil shimmers, add the patties (work in batches if needed). Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 3–4 more minutes for medium (adjust time ±1–2 minutes for desired doneness). If using a thermometer: 160°F (71°C) for medium-well. Transfer cooked patties to a plate and tent with foil to rest for 3–5 minutes.

Cherry Cheddar Topping

Prepare cherry-cheddar spread

While patties cook, combine 1/2 cup cherry preserves, 1 tbs balsamic vinegar, and 1 tsp fresh thyme (if using) in a small saucepan. Add the 1/4 cup finely diced onion. Warm over low heat, stirring, until the preserves loosen and the onions soften, about 3–5 minutes. Taste and adjust: add a pinch of salt or a squeeze of lemon if too sweet. Keep warm on very low heat.

Melt cheddar on patties (optional)

If you prefer melted cheddar with the cherry topping, after flipping the patties for the last minute of cooking, sprinkle about 1/4 cup grated cheddar across the patties and cover the skillet for 30–60 seconds until the cheese melts. Alternatively, place the cheese-topped patties under a broiler for 30–60 seconds to melt.

Buns & Assembly

Toast buns

Split the 4 buns and butter the cut sides with the softened butter. Toast buttered sides in a skillet over medium heat or on a griddle until golden brown, about 1–2 minutes per side. Remove and keep warm.

Make sauce

Stir together 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning.

Assemble burgers

Spread a tablespoon of the mayo-Dijon sauce on the bottom bun. Place a small handful of mixed greens on the sauce, then add a cheese-topped patty. Spoon 1–2 tablespoons of the warm cherry-balsamic preserves over the cheese (or spread a thin layer on the top bun if you prefer). Add a slice of tomato if desired, then crown with the toasted top bun. Repeat for remaining burgers.

Serve

Serve immediately while patties and cherry-cheddar topping are warm. Offer extra cherry preserves and mustard on the side.