• 2 pounds chuck roast , ask your butcher to grind it for a hamburger
• 2 Tbsp. canola or vegetable oil
• Kosher salt and black pepper to taste
• 6 slices sharp cheddar cheese
• 6 hamburger buns , white or whole wheat
• Bread and butter pickles , 3 per burger

Heat an indoor grill pan until very hot. To see if the grill is hot enough, drop a drip of water on it and see if it bounces.

Loosely fill both a 1/2-cup and 1/4-cup measuring cup with ground chuck; combine and shape 6 5-ounce hamburger patties 1/2-inch thick. Be careful not to pack the meat tightly. You will have a dry burger if the meat is packed too tight. Sprinkle a healthy pinch of kosher salt over top of each burger.

Take the canola oil and drizzle it over the grill pan. Run a paper towel over it to coat evenly. Place the salted side of the burger on the grill. Salt and pepper the other side of the hamburger patties.

Grill for 2 minutes and flip. Grill for 2 minutes and flip again. Grill for 1 minute, then flip. Add the cheese on top and grill for 1 minute.

Remove your burgers to a warm plate by the stove (do not cover). Place your hamburger buns on the grill and toast the bottoms slightly.

Using a clean plate, put your burger together with your bun. Use any condiment you like, but I can tell you these are so tasty you don't need anything. I do add some bread and butter pickles for the added salt and a crunch.

You are now ready to bite into the tastiest juiciest hamburger. So simple, no fuss…just the pure taste of the beef! Enjoy.

Watch Cristina make this recipe!