Divide the ground beef into four 4-ounce balls and season them generously with salt and pepper just before cooking. Prepare all your desired toppings and ensure cheese slices are ready.

Heat a heavy-bottomed cast iron skillet or griddle over high heat until it is extremely hot, almost smoking, which should take about 5-7 minutes.

While the pan heats, lightly butter the cut sides of the burger buns and toast them on a separate pan or directly on the hot griddle for 30-60 seconds until golden brown, then set them aside.

Place one or two beef balls onto the super-hot griddle, avoiding overcrowding, and immediately put parchment paper over each ball. Use a sturdy metal spatula or burger press to firmly smash the beef into a thin 1/4-inch patty, pressing hard for 10-15 seconds to create a crispy crust.

Cook for 1.5 to 2 minutes without moving the patty, allowing a deep brown, crispy, lacy crust to form.

Scrape under the patty with your spatula, ensuring you get all the crust, and flip it. Immediately place a slice of cheese on top and cook for another 30-60 seconds, or until the cheese is melted and gooey.

Transfer the cheesy patty onto a toasted bun, layer with your desired toppings and sauces, and repeat for the remaining beef balls. Serve immediately.