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1
Preheat a large cast-iron skillet to medium hot.
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2
Take a few paper towels and fold them several times to make a thick square.
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3
Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
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4
Season the ground meat in a bowl with salt and pepper.
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5
Give it about 3 turns in the bowl with your hands or a big spoon and it's done.
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6
Shape into 4 patties.
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7
When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt.
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8
Remove the burgers to a plate.
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9
Rub the skillet with the folded paper towel again to clean it.
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10
Then toast the buns cut side down for about 1 minute, just to mark them.
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11
Serve the hamburgers in the buns with the accompaniments below.
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12
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes.
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13
Stir in a couple of drops fresh lemon juice to brighten the flavor.
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14
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat.
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15
Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
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16
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.
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17
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
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18
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.
