Divide the ground beef into two equal portions, gently shaping each into a loose ball about 4 ounces.
Preheat your griddle or skillet over medium-high heat until it’s hot and slightly smoky—this ensures a good sear.
Place the beef balls on the hot surface and season generously with salt and pepper, then press down firmly with a spatula to flatten them into thin patties, about ¼ inch thick.
Cook the patties undisturbed for about 2 minutes until the edges start to turn golden brown and crispy, and a crust begins to form.
Use a spatula to carefully scrape and flip each patty, cooking for another 1-2 minutes until fully browned and cooked through.
Place a slice of cheese on each patty during the last 30 seconds of cooking to let it melt into that gooey layer.
While the patties cook, toast the buns cut side down on the griddle until lightly golden, about 1 minute.
Assemble the burger by spreading ketchup and mustard on the bottom bun, then stacking the cheesy patty, thinly sliced onions, and pickles.
Top with the toasted bun and gently press down to combine all the layers.
Serve immediately while crispy and hot, ideally with a side of fries or your favorite toppings.
