Heat a large skillet or flat-top griddle over medium heat. Add a pat of butter and let it melt, then spread it around the pan. Place the buns cut-side down, moving them to soak up butter, and toast until golden brown. Set aside.

Have all your burger toppings ready to go—lettuce, tomato, onion, pickles, and sauces—because the patties cook very quickly.

Divide the ground beef into 8 equal portions (about 2 ounces each) and roll each into a ball.

Heat a flat-top grill, cast iron skillet, or griddle over medium-high heat. When hot, use tongs to place 4 beef balls on the surface. Working quickly, put a sheet of parchment paper over each ball and press down firmly with a burger press (or a spatula and a measuring cup) to flatten to about 1/4-inch thick.

Remove the parchment and season each patty generously with salt, pepper, and garlic powder. Cook for 2 minutes, starting the timer as soon as you flatten them.

Use a thin metal spatula to scrape under each patty and flip. Top half of the patties with a slice of cheese. Cook for 60 to 90 seconds on the second side, then remove from heat.

Spread your desired sauces on the bottom bun. Layer with lettuce, tomato, onion, and pickles. Place one cheese-topped patty on the toppings, then add a plain patty on top. Cap with the top bun and serve immediately.