Take the 2 lbs of 80/20 ground beef straight from the fridge. Do not season it yet! Form the beef into loose balls, about 2.5 to 3 ounces each (roughly the size of a golf ball). You should get about 12-14 balls. Place them on a sheet pan lightly lined with parchment paper and keep them chilled until ready.

Preheat your cast iron skillet or griddle over high heat until ripping hot, about 10-15 minutes. Add 1 tsp of neutral oil, swirling to coat.

Lightly butter the insides of the buns and place them face down on the hot griddle for about 30 seconds until golden. Remove and set aside.

Place 2-3 beef balls onto the hot griddle, leaving space. Place parchment paper or plastic wrap over each, press firmly with a spatula or burger press for 10 seconds until 1/4 inch thick. Remove paper.

Sprinkle generously with salt and pepper. Cook undisturbed for 60-90 seconds until deep brown crust and lacy edges.

Flip patties, scraping crust. Place 1-2 slices of cheese on each. Optionally, cover with a lid and splash water for 30 seconds to melt cheese via steam.

Once cheese is melted, stack patties on toasted buns (double or triple for substantial burgers). Add toppings and sauce. Serve immediately.