Stovetop Burgers

Method

1. Shape the ground beef into four 1-inch-thick patties. Using your thumb, press a 1/2-inch hole in the center of each patty. Refrigerate the patties, covered, until it's time to cook them. Editor's Tip: Refrigerating the patties keeps the fat cold. When the burgers hit the hot skillet, the cold fat rapidly expands and forms flavorful pockets inside the patties.
2. Spread 2 tablespoons of butter over the cut sides of the buns. In a large cast-iron skillet over medium-high heat, toast the buns, cut sides down, in batches. Transfer them to serving plates, and wipe the skillet clean. Editor's Tip: A wet paper towel is the easiest way to remove any errant crumbs from the skillet. The crumbs will cling to the damp towel, leaving the skillet clean of any debris that might burn.
3. Sprinkle the chilled burger patties with salt. Editor's Tip: Keep the salt away from your burger patties until the last possible moment. Salt draws out moisture, and you want the burgers to retain as much moisture as possible to keep them juicy. Salting hamburgers too early will make them dense and tough.
4. In the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the chilled, seasoned patties. Cook them until a thermometer reads 160°, 8 to 10 minutes, turning once. Editor's Tip: Make sure the burger patties have a little space to breathe. If they're crowded, they won't sear and cook properly. You'll know it's time to flip the burgers when the edges start to brown.
5. Serve the burgers on toasted buns with toppings, as desired. Editor's Tip: For cheeseburgers, place a slice of cheese on each burger immediately after removing it from the skillet. You can cover the burgers with a plate to help the cheese melt faster.