Divide the meat into four equal amounts.
Gently press each section into a round patty about ½’’ thick. It’s ok to have jagged edges. You do not want to pick up each section, form a ball and press the meat into a patty because this leads to dry, tough burgers.
Season each side of the patties with salt and pepper.
Heat a 12-inch cast iron skillet or nonstick frying pan over medium-high heat. Melt butter in the pan.
When butter is melted and hot add the patties to the pan.
Fry burgers until the surface is browned, about 3 minutes. Flip burger over and cook until it reaches desired doneness, about 2-5 minutes. USDA standards are that burgers should be cooked until they reach the internal temperature of 160 degrees F.
If you are adding cheese add cheese during the last minute or two of cooking so it melts.
Transfer burgers to the plate and let rest for 5 minutes.
While burgers are resting, butter inside of buns and toast them in a frying pan. If using the same pan make sure to wipe grease out before toasting.