Shape four equal beef balls about the size of a golf ball then keep them cold.

Warm the skillet on medium high heat until a drop of water sizzles hard.

Brush the pan with oil, place two beef balls inside, and smash each with the spatula through a parchment square for an even press.

Season the flattened patties with salt and pepper, then let them sear for ninety seconds without moving them.

Flip with confidence, add a cheese slice, cover with the dome, and cook for sixty seconds more.

Toast the buns cut side down in any open skillet spot until golden.

Build the burgers in this order: bun, sauce, patty, onion, pickles, second patty if you want, top bun.

Serve hot while the edges stay crackly.