I mix the meat with salt and pepper and form it into patties, but not packed tightly. I preheat my #12 cast iron skillet and sprinkle a little salt in the pan before adding the meat. I sear both sides and turn the heat down a little until done. Now, the important part!
When the patties are done to your liking, lay a slice of cheese on top of each, then put the buns on top of each patty (bottom bun first, stack the top bun on next), then turn the fire off and cover the skillet tightly with a lid for at least 5 to 15 minutes. This steams the buns with the heat from the meat and keeps the burgers juicy. Sorry, don’t know how to put your original message in a box[:(]
I recently tried your method, Lone Star, and those cheeseburgers were probably the best I’ve ever made. Used a cast iron skillet like you said, ground chuck (80%meat 20%fat), and proceeded just as you directed. The only problem I had was when it came to putting the lid on after. The only lid I had was too flat, so I just laid it on top of the burgers and buns. I guess some foil laid over the top and crimped around the edge of the pan would do the trick. I’ll try that next time. Thanks for a good, juicy, cheeseburger![:p]
You can’t make a better burger!