Here is the hamburger you get in better taverns and bars, big and juicy, with a thick char that gives way to tender, medium-rare meat. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill.  The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Avoid making patties that are larger than that, as they will be difficult to cook through.  Use your hands to gently divide the ground beef into 4 piles about 8 ounces each, then lightly form each into a thick patty, roughly an inch thick and 3 ½ inches in diameter, like flattened meatballs. Take care not to handle the meat too much. Do not pack the meat tightly; the patty should just hold together. Use your thumb to create an indentation in the top of each patty, which will help it cook evenly. Season aggressively with salt and pepper.  Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. When you’re ready to cook, turn the heat to high, place the burgers in the skillet with plenty of distance between them and allow them to cook, without moving them, for about 3 minutes. Flip them over and, if using cheese, lay the slices on meat. The burger is done 3 to 4 minutes later for medium-rare. Remove them from the skillet and let them rest for 5 minutes before serving.  This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. This style of burger can only be cooked on a flat surface, like a cast-iron pan; do not attempt it on the grill.  The diner hamburger weighs around 3 to 4 ounces precooked, roughly an ice-cream-scoop’s worth of meat. Two pounds of beef will yield eight patties, enough for four to eight servings, depending on whether you choose to serve two patties on a single bun (not an outrageous option).  Do not form the patties before cooking. Instead, leave the ground meat in a pile in the refrigerator until you are ready to cook. Then gently divide the ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat.  When you’re ready to transfer the meat to the pan, turn the heat to high. Put half the orbs into the skillet with plenty of distance between them. Quickly, using a stiff metal spatula, press down on each burger, smashing it to form a thin patty that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.  Cook without moving until patties have achieved a deep, burnished crust, roughly 90 seconds later. Slide your spatula under the patty, flip it over, add cheese if you’re using it, and cook the hamburger through, approximately a minute or so longer. Remove them to buns, and repeat with remaining burgers.
Anyone can make a good burger, inside on the stovetop or outside on the grill. Making a great one, though, requires a little planning. We’ve assembled all the information and instruction you need.