Thick Pub Classic Burger

Method

1. Divide the beef into four 8 oz portions and press each gently into a 4½ in ring on parchment. Keep the grind loose.
2. Spread a few drops of oil in a cast iron skillet and heat over medium-high until it just smokes.
3. Season both sides generously right before cooking; salting early makes the burger tough.
4. Cook 5 minutes without moving. Flip when red juice shows on top, lower to medium and cook 5 minutes more.
5. With a minute left, add two slices of cheese to each and cover with a lid or metal bowl.
6. Rest 1½ minutes (about 143°F / 144°F for medium-rare) and serve with mayo, lettuce, tomato, onion, bacon if you like, and a pickle on the side.