Select a pound of freshly ground chuck from your butcher. You should still be able to see the individual strands of meat from the grinder.
Divide the meat into three equal chunks, compressing the meat only as need to hold it together in a loose ball.
With strands of meat standing vertically, firmly press down on each chunk of meat to form into patties. Season liberally with salt and pepper.
Place on medium-high grill or skillet (if using a skillet I like to add 1 tbsp of oil to help the patty cook) and cook till the top of the patty starts to darken in color. Flip once, top with cheese, and cook a few minutes longer.
Butter inside of the hamburger buns and lightly toast them in a separate pan, cut side down.
Assemble your burger with desired toppings and enjoy.