Start with ground beef, making sure it's a relatively fatty blend like 80/20 for juiciness.

Divide the beef into four even balls and gently form into patties without overworking the meat.

Prepare a cast iron pan by heating it up to high; no need to add oil due to the beef's fat content.

Season one side of the patties with salt and pepper right before cooking them.

Place patties seasoned side down in the pan, pressing down firmly with a spatula to ensure even cooking and crispy edges.

Once flipped, add thinly sliced onions on top of the patties, allowing them to cook with the beef.

Top each patty with a slice of American cheese, allowing it to melt.

Place the bottom bun on top of the cheese and then cover with the top bun, using the steam to warm the buns.

Serve the burger as is, allowing the combination of beef, melted cheese, and steamed onions to shine without additional condiments, although pickles can be added if desired.