Preheat your skillet over medium-high heat until it’s just starting to smoke, ensuring a hot surface for searing.
Divide the cold ground beef into four equal portions and gently roll each into a loose ball.
Place each meat ball onto the hot skillet and immediately press down firmly with a spatula to flatten into a thin patty, about ¼ inch thick.
Let the patties cook for about 2-3 minutes until the edges are crispy and golden brown, and juices start bubbling on top.
Carefully flip each patty and cook for another 1-2 minutes until browned and cooked through; place a slice of cheese on each and cover briefly to melt.
Meanwhile, toast the buns in a separate pan or oven until lightly golden and crispy, brushing with butter if desired.
Remove the patties from the skillet and let them rest for a minute, then assemble by placing each burger on a toasted bun, topping with pickles, sliced onions, and condiments.
Cover with the top bun, give it a gentle press, and serve immediately while the crust is crispy and the cheese is gooey.
