- 1 soft hamburger roll, buttered and toasted
- Condiments and toppings as desired, such as mayonnaise, mustard, shredded lettuce, onions, tomatoes, or pickles
- 4 ounces freshly ground beef chuck, divided into two 2-ounce balls
- Kosher salt and freshly ground black pepper
- 1 slice good melting cheese, such as American or homemade melting cheese slices
Prepare burger bun by laying toppings on the bottom bun. Have it nearby and ready for when your burger is cooked.
Preheat a large stainless steel sauté pan or skillet over high heat for 2 minutes. Place balls of beef in the pan, and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than the burger bun.
Season generously with salt and pepper and allow to cook until well-browned and top is beginning to turn pale pink/gray in spots, about 45 seconds. Using a bench scraper or the back side of a stiff metal spatula, carefully scrape burger patties from pan, making sure to get all of the browned bits.
Flip patties and immediately place a slice of cheese over one patty and stack the second directly on top. Immediately remove from pan and transfer to waiting burger bun. Serve.