There are lots of techniques but I find the starting with a ball is best! Place about a tablespoon to 2 tablespoons of meat in your hand and roll into a ball. Then, with your thumb make a small imprint in the center of the ball to create a little hole. Fill the hole with 2 teaspoons of pepper jack cheese and half a slice of American cheese. Using your hands, make a cupping motion around the meat to close up the top of the hole where the cheese is. Eventually it should come together and look like a meatball again. No cheese should be showing through the meat. Repeat until you’ve made a total of 6 patties.
Now gently press down on the burger to make it into a disk. You will be smashing these burgers down even more once we cook them!
I like to cook these burger in my Lodge cast iron skillet. Heat the cast iron skillet on high heat with a teaspoon of vegetable or canola oil. Once pan is hot and almost smoking (2 minutes), add in the burger patties. Work in batches of 2-3 to make sure each burger is getting a nice sear.
Sear the burgers by pushing down with a medal spatula. You should be hearing the sizzle of the burger! After 3 minutes on medium- high, flip the burgers. Repeat on the other side for 3 minutes.
The burgers should be cooked and looking juicy Lucy now! Take the burgers out and brown the buns in the same cast iron pan that has the juices and beef fat. Toast them for about 30-45 seconds on medium heat.