Thin Burger

1. Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.

2. Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.

3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.

4. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

Cook's Notes

Toppings
Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.

Make Ahead
Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they're ready for the griddle.

Patty
A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.

Cheese
This guilty-pleasure burger begs for gooey, melty American cheese.

Bun
Martin's Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.