For a classic hamburger like this, I like to use 20-percent-fat beef. Grass-fed is great, but it just doesn’t yield that retro burger taste. Also, you must use one of those super thin, sesame seed-studded potato buns to get the proper experience. Don’t ask what’s in them, just bite and rejoice. —Rebecca Firkser
Place a cast iron skillet over high heat, letting it get incredibly hot. Grab a big handful of beef and gingerly shape into a patty by transferring it from one hand to another, slapping it ever so slightly.
Drop the burger onto the skillet and sear for 2 to 3 minutes. Flip and cook for another 1 to 3 minutes, depending on how done you like your burgers to be. Dump onto the bun (toasted if you must, but I like that weird, pillowy bun texture) with desired condiments.
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.