Hamburgers (Tavern Style)

• 1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
• 2 pounds ground chuck, at least 20 percent fat
• Kosher salt and black pepper to taste
• 4 slices cheese (optional)
• 4 soft hamburger buns
• Lettuce leaves, sliced tomatoes and condiments, as desired

1. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat.
2. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs.
3. Season aggressively with salt and pepper.
4. Increase heat under skillet to high.
5. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes.
6. Use a spatula to turn hamburgers over.
7. If using cheese, lay slices on meat.
8. Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare.
9. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns.
10. Place hamburgers on buns and top as desired.

neutral oil, ground chuck, kosher salt, cheese, buns, tomatoes

Taken from cooking.nytimes.com/recipes/1016596 (may not work)