Divide the Ground Beef into 4 equal portions and gently form into patties about 3/4 inch thick, handling the meat as little as possible; press a shallow dimple in the center of each patty to help them cook evenly.
Season both sides of the patties generously with Kosher Salt and freshly ground Black Pepper.
Heat a heavy skillet or griddle over medium-high heat and add a tablespoon of Neutral Oil to coat the surface.
When the oil is hot and shimmering, add the patties and cook without pressing for about 3–4 minutes per side for medium (adjust time for your preferred doneness). Flip once when a brown crust has formed.
While the patties finish, split the Hamburger Bun and toast cut-side down in the skillet for 30–60 seconds until golden, or place on the grill to toast.
Prepare the toppings: thinly slice the Tomato and Onion, shred or tear the Iceberg Lettuce into bite-sized pieces, and slice the Dill Pickle.
Spread Mayonnaise on the bottom bun, and on the top bun add a line or dollop of Ketchup and a little Yellow Mustard (or apply to the patty if you prefer).
Assemble the burgers by placing a cooked patty on the mayo-coated bottom bun, then layer with lettuce, tomato, onion and pickles, finish with the sauced top bun.
Let the assembled burgers rest for a minute so juices settle, then serve immediately while hot and juicy.
