1½ pounds ground chuck (80% lean)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 thin slices mild cheddar cheese
4 sesame hamburger buns, split
4 leaves iceberg lettuce, broken to fit the bun
8 slices ripe tomato
8 dill pickle chips
Prepare the grill for direct cooking over medium-high heat (400°F). In a bowl using your hands, mix together the ground chuck, salt, and pepper.
Gently form four patties of equal size, each about 3/4 inch thick.
With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook.
Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160ºF), 8 to 10 minutes, turning once or twice.
Turn them only when enough crust has developed on the surface of meat that that patties release easily from the grate, without sticking.
During the final minute of grilling time, place a slice cheese on each patty to melt.
Toast the buns, cut side down, over direct heat.