The Fat Jack’s burger was cooked on a griddle, not a grill. If you don’t have a griddle, use a cast-iron skillet for the same result.
Prepare the burger patties and fixings as described above.
Preheat the broiler. Preheat a cast-iron skillet over high heat. Make sure the exhaust fan is on, as it will get hot and greasy.
Put as many patties in the skillet as you can fit snugly in a single layer, seasoning them with salt and pepper on both sides first. Cook the patties for 2 minutes. Flip, lay a slice of cheese on each patty, and cook for 2 minutes more.
When the burgers are almost done, brush the cut sides of the buns with butter and put them under the broiler, buttered side up, to toast until golden brown. Assemble the burgers the same as above.
Most people, when they go to buy burger meat, just automatically reach for packages of preground meat. But if you have access to an actual butcher, most likely he or she will grind up whatever you ask for, which means you can customize your own blend. Ask your butcher to grind the meat coarsely; this is often called “chili grind.” The coarse grind makes for a juicy, meaty burger. If you are buying already ground beef, look for one with 20 percent fat.
Here are some burger blends I like.
40 percent chuck, 30 percent short ribs, and 30 percent hanger steak. (I am convinced that this is the classic West Coast 1950s-style burger blend. I have to say, it’s my very favorite.)
One-third chuck, one-third shoulder, and one-third brisket
30 percent rib-eye, 30 percent chuck, and 40 percent sirloin
40 percent chuck, 30 percent short rib, and 30 percent brisket