Divide the ground beef into two loose balls and gently shape them without overworking the meat.
Preheat your cast-iron skillet over high heat until it’s very hot, and add a splash of oil or beef fat. You should hear a loud sizzle when the fat hits the pan.
Place one beef ball onto the hot skillet and immediately press down firmly with a spatula until the patty is thin and wide, about 1/4 inch thick. The edges should be ragged and uneven.
Season the patty generously with salt and freshly cracked black pepper. Let it sear undisturbed for about 2-3 minutes until the edges turn deep brown and crispy, and the patty develops a sizzle.
Use the spatula to flip the patty carefully, listening for that satisfying crackle. Cook for another 1-2 minutes until the crust is golden and the burger is cooked through.
While the burger cooks, toast the buns lightly in a separate pan with a little butter until golden brown and fragrant.
Remove the cooked patties from the skillet and place them on the toasted buns. Add desired toppings like cheese, pickles, or crispy onions if you like.
Top with the other half of the bun, give the burger a gentle press, and serve immediately while the crust is crispy and the inside juicy.
