Divide the ground beef into two loose balls, about 4 ounces each, and gently form them into round, flat patties, keeping the edges slightly thinner to promote crispy edges.
Heat your skillet over high heat until very hot, then add a tablespoon of oil, swirling to coat the surface. You should hear a loud sizzle when the oil hits the pan.
Place the beef patties onto the hot skillet, pressing them down firmly with a spatula immediately to ensure full contact with the surface. You’ll hear a satisfying crack as the meat hits the pan.
Cook the patties for about 2-3 minutes until the edges turn dark brown and crispy, and the juices start to bubble up around the sides.
Gently flip the patties and immediately top each with a slice of cheddar cheese. Let cook for another 1-2 minutes until the cheese melts and the patty is cooked through.
While the burgers finish cooking, toast the sesame buns briefly in the same skillet until lightly golden, about 1 minute each side.
Assemble the burger by placing the cooked patty with melted cheese on the bun bottom, then layer with pickles, thin-sliced onions, ketchup, and mustard. Cap with the top bun.
Serve immediately while the crust is crispy, and enjoy that juicy, flavorful bite full of smoky aroma and crunch.
