In a mixing bowl, gently combine the ground beef with kosher salt and black pepper. Be careful not to overwork the meat, as this can lead to tough burgers.

Preheat your griddle over medium-high heat for about 5 minutes. A hot griddle is essential for achieving a good sear on the burgers.

Divide the beef mixture into 4 equal portions (about 4 ounces each). Roll each portion into a loose ball without compacting it.

Place the beef balls on the hot griddle, leaving space between them. Using a spatula, press down firmly on each ball to flatten it into a patty about 1/2 inch thick. This 'smashing' technique helps create a flavorful crust.

Cook the patties for about 2-3 minutes without moving them. This allows a nice crust to form.

Flip the patties and immediately place a slice of cheese on each one. Cook for an additional 1-2 minutes, or until the cheese is melted and the internal temperature reaches 160°F (71°C).

While the burgers are cooking, place the burger buns cut-side down on the griddle for about 1-2 minutes until they are golden brown and toasted.

On the bottom half of each toasted bun, layer shredded lettuce, a slice of tomato, and a few pickle slices.

Place the cooked burger patty with melted cheese on top, then drizzle with ketchup and mustard as desired.

Top with the other half of the bun and serve immediately.