Preheat a heavy cast-iron skillet over high heat until smoking hot.

Form the beef into loose balls without compacting the meat.

Place the balls in the skillet and smash them down firmly with a spatula to create a thin, jagged edge.

Season the patties generously with salt and pepper.

Sear for 2 minutes until a dark crust forms, then flip.

Immediately top each patty with a slice of cheese and serve on toasted bun halves.