1. Preheat a cast-iron skillet or flat-top griddle over medium-high heat until it reaches 400°F–425°F.

2. Divide the ground beef into 3–4 ounce loose balls without compacting the meat.

3. Place a beef ball on the hot surface, cover with a parchment paper square, and press firmly with a spatula or burger press for about 10 seconds to form a 1/4 inch thick patty.

4. Cook undisturbed for 2 minutes until the edges are dark and crispy, then remove parchment, flip the patty, and immediately add a slice of cheese.

5. Cover with a small lid or metal bowl for 20 seconds to melt the cheese while cooking the second side for 1½–2 minutes until the internal temperature reaches 155°F.

6. While the burgers rest for 30 seconds, spread butter on buns and toast them face-down on the griddle for 30–45 seconds.

7. Assemble burgers by layering toasted buns, ranch-seasoned patties, lettuce, tomato, pickles or onions, and drizzle extra ranch dressing if desired.

8. Press gently to compact and serve immediately with your favorite sides.