Simple Pan-Seared Burgers

You can use a 12-inch cast-iron or nonstick skillet or a stovetop grill pan for this recipe.

1. Break up beef to increase surface area for seasoning. Add salt and pepper; toss lightly with hands to distribute seasoning. Divide meat into 4 equal portions (5 ounces each); with cupped hands, toss 1 portion of meat back and forth to form a loose ball. Pat lightly to flatten into 1-inch-thick burger, about 4 inches across, using fingertips to create pocked, textured surface. Repeat with remaining portions of meat.
2. Heat oil over medium-high heat until just smoking. Add patties and cook, turning once, until meat registers 120 to 125 degrees (for medium-rare). Serve with buns and desired toppings.