Toppings as desired
Divide the meat into 4 even portions and form into pucks
about 2 inches high and 2½ inches wide. Refrigerate until
ready to use.
- Open the buns but do not split the hinges. Brush lightly
with the butter, then toast under a hot broiler or in toaster
oven until golden brown, about 1 minute. Set aside. - Using a wadded-up paper towel, rub the inside of a 12-
inch heavy-bottomed stainless steel or cast-iron skillet
with vegetable oil, then heat over medium-high heat until
just beginning to smoke. Season the beef pucks on the
top with salt and pepper, then place seasoned side down
in the skillet. Using a wide heavy spatula, press down on
each one until it is roughly 4 to 4½ inches in diameter
and ½ inch thick; it helps to use a second spatula to apply
pressure on the first one. Season the tops with salt and
pepper. Cook, without moving the burgers, until a golden
brown crust develops on the bottom, about 1½ minutes.
Use the edge of the spatula to carefully scrape up and flip
the patties one at a time, making sure to get all the
browned bits. If using onions, add to the tops of the
burgers, then cover each with a cheese slice. Continue to
cook until the patties are the desired doneness—about 30
seconds longer for medium-rare. - Top the buns and/or patties as desired, transfer the patties
to the buns, close the burgers, and serve.