Start by forming your patties into 2 ounce portions, a bit larger than a golf ball. Be gentle with these as you do not want to overwork the meat. Season both sides with salt. To one side, make a thumbprint in the middle. Continue with the remaining ground chuck. This should make about 6 sliders.

Heat a large, cast iron skillet, or non-stick skillet on medium-high heat. Once heated, about 1 minute or so, add as many burgers as you can, being careful not to overcrowd the skillet.

Sear the patties on one side and do not touch them for a few minutes, just let them get nice and caramelized.

Once caramelized, flip each burger, and season with a bit of cracked black pepper. Cook for another minute, then add about 1/2 of a slice of cheddar or American cheese to the top of each patty.

Add about 2 tablespoons of water to the skillet, and cover. This process gets some awesome steam going and quickly melts the cheese.

Add each patty to a sliced, King's Hawaiian roll, and top with a pickle, or serve pickles on the side.

You can add condiments if you want, but to me, the simplicity says it all when it comes to beef and cheese.