1. Prepare Your Beef: Divide the pound of ground beef into four equal portions. Do not form them into patties; instead, gently roll each portion into a loose ball. Avoid overworking the meat, as this can make the burgers tough. Set them aside on a plate.

2. Heat Your Skillet: Place a large, heavy-bottomed skillet or cast-iron pan over high heat. Add the tablespoon of oil and let it heat until it just begins to smoke lightly. This high heat is crucial for developing the crust.

3. Smash The Patties: Place two beef balls onto the hot skillet, leaving space between them. Immediately place a piece of parchment paper over each beef ball (this prevents sticking) and use a sturdy spatula or a burger press to firmly press down on each ball, flattening it into a thin patty, about 1/4-inch thick. Press hard for about 10 seconds to ensure good contact with the pan.

4. Season and Cook First Side: Remove the parchment paper. Generously season the top of the patties with salt and black pepper. Let them cook undisturbed for 2-3 minutes, or until the edges are crispy and browned, and you can see a deep, dark crust forming on the bottom.

5. Flip and Add Cheese: Using a thin, sturdy spatula, carefully scrape under the patties to release them from the pan. Flip them over. Immediately place a slice of American cheese on top of each patty. Continue to cook for another 1-2 minutes, or until the cheese is melted and bubbly, and the second side is cooked through.

6. Toast Buns and Assemble: While the second batch of burgers is cooking, you can quickly toast your hamburger buns on the same skillet for about 30 seconds to 1 minute, cut-side down, until lightly golden. Remove the patties and toasted buns from the skillet. Assemble your burgers with your favorite toppings and condiments. Repeat the smashing and cooking process with the remaining two beef balls.