Divide the ground beef into 4 equal portions and gently form each into a loose ball, keeping it cold and firm.
Preheat your skillet over medium-high heat until it’s hot and shimmering, with a faint smoke, and add a tablespoon of oil to coat the surface.
Place each beef ball onto the hot skillet and immediately press down firmly with a spatula to flatten into a thin patty, about 1/4 inch thick. You should hear a loud sizzle as the meat contacts the hot surface.
Season the top of each patty generously with salt and pepper, then cook for about 2-3 minutes until the edges turn deep brown and crispy.
Using your spatula, carefully flip each patty and cook for another 1-2 minutes until the underside is crispy and deep brown, and cheese slices are added on top if using. Cover briefly to melt the cheese if desired.
While the patties cook, lightly toast the buns face-down in the skillet until golden brown, about 1 minute.
Remove the cooked patties and toasted buns from the skillet. Spread condiments or toppings on the buns if desired.
Assemble the burger by placing a crispy patty on the bottom bun, then layer with sliced onions, pickles, and additional toppings of your choice before topping with the top bun.
Serve immediately while the crust is crispy and the cheese is gooey, with plenty of the savory aroma filling the air.
