Step 1

In a large bowl, combine the beef, pepper, garlic, onion, ground mustard, and Worcestershire sauce.

Step 2

Use your hands to mix the beef mixture until evenly combined.

Step 3

Still using your hands, form the beef mixture into 4 large meatballs, about 4 ounces each.

Step 4

Pat each of the meatballs into a 1-inch-thick disc and smooth out the edges.

Step 5

Refrigerate the patties for at least 15 minutes and up to 24 hours (covered).

Step 6

Turn on the exhaust fan.

Step 7

Heat a 12-inch cast-iron skillet or nonstick skillet over medium-high heat.

Step 8

Transfer the patties from the fridge and season them all over with salt.

Step 9

Coat the hot pan evenly with oil.

Step 10

Place the patties on the skillet one at a time, immediately and firmly smashing each of them flat with a metal spatula until about 1/4-inch thickness.

Step 11

Let the patties cook until nicely browned and crusty on the bottom, about 2-3 minutes.

Step 12

Flip the burgers and top them with cheese; cook for 2 more minutes for medium-rare to medium burgers, or 3 more minutes for medium to medium-well burgers.

Step 13

Place the burgers on the buns.

Step 14

Serve with your favorite toppings.