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Ingredients
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Burger Patties & Seasoning
Buns & Toppings
Sauce (optional)
Cheese
Cooking Fat
Method
Prepare Patties & Cheese
Form patties
Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each portion into a loose patty about 4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat; press a shallow indentation in the center of each patty with your thumb to help them stay flat as they cook.
Season
Season both sides of each patty evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp onion powder. Sprinkle the seasoning right before cooking so the salt doesn't draw moisture out of the meat prematurely.
Grate cheese
Grate the American cheese until you have about 1 cup. Set aside at room temperature so it will melt quickly when added to the hot patties.
Toast Buns & Prep Toppings
Split the hamburger buns and butter the cut sides with 1 tbsp softened butter. Place them buttered-side down in a skillet over medium heat or on a griddle and toast until golden brown, about 1–2 minutes. Remove and keep warm. Arrange pickle slices, lettuce, tomato slices, and onion rings so they’re ready to assemble.
Cook Patties
Heat a large cast-iron skillet or heavy skillet over medium-high heat until very hot, then add 1 tsp neutral oil and swirl to coat. Place the patties in the skillet—do not overcrowd—cook undisturbed for 3 minutes to form a good sear. Using a spatula, flip the patties and cook the second side for 2 minutes.
After the second side has cooked, reduce heat to medium. Pile the grated American cheese evenly on top of each patty (about 1/2 cup per patty). Cover the skillet with a tight-fitting lid or a sheet of foil to trap steam and melt the cheese, about 1–2 minutes, until the cheese is fully melted and slightly gooey.
Check internal temperature if desired — for medium doneness aim for about 160°F (71°C). Remove patties to a plate and let rest 1 minute.
Make Sauce (optional)
In a small bowl combine 2 tbsp mayonnaise, 1 tbsp ketchup, 1/2 tsp yellow mustard, and 1/2 tsp pickle juice. Stir until smooth and adjust to taste. Keep refrigerated until assembly if making ahead.
Assemble
Spread the sauce (or plain mayonnaise) on the bottom bun. Place the cheese-topped patty on the bun, then add pickle slices, tomato, onion rings, and shredded lettuce. Cap with the toasted top bun.
Serve immediately while hot and juicy. Provide napkins—the melted grated American cheese will be soft and melty.