Prepare your mince: Divide the beef into 4 equal balls, about 125g each. Season each ball generously with salt and pepper. You'll feel the meat cool and slightly sticky from the fat.

Heat your pan: Place a large frying pan or skillet over high heat and add 1 tablespoon of oil. Wait until the oil shimmers and you see faint wisps of smoke rising — that's your cue that the pan is hot enough.

Smash the patties: Place one ball of mince in the hot pan. Using a stiff spatula, press down firmly to flatten the ball into a thin patty, about 10cm wide. You'll hear a loud sizzle and see the edges immediately begin to brown and crisp.

Cook the first side: Let the patty cook undisturbed for 2-3 minutes. The edges should turn deep brown and lacy, while the centre remains slightly pink. The sizzling will gradually quieten as the moisture cooks off.

Flip and add cheese: Slide the spatula under the patty — it should release easily if the crust has formed. Flip it over and immediately lay a slice of cheese on top. Cook for another minute until the cheese melts and the second side develops a light golden colour.

Toast the buns: While the patties rest, spread the cut sides of the buns with butter. Place them in a separate dry pan over medium heat for about 1 minute, until they turn golden brown and smell nutty and warm.

Assemble the burgers: Spread a generous tablespoon of your sauce on the bottom bun. Layer shredded lettuce, two tomato slices, the cheese-topped patty, a pile of diced onion, and pickle slices. Crown with the top bun and press gently.