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Heat the grill pan (preferably non-stick) on medium-high to get hot, but once hot, lower the temperature to medium.
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Carefully apply oil to the pan using a paper towel or similar method. (These burgers are super lean and WILL STICK to the pan, despite being a non-stick pan, if oil is not applied.)
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Place 2-6 burgers or however many your grill pan can accommodate with still having space between the burgers.
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Cook for at least 4-6 minutes, a bit longer if they are super thick. If you have a lid that can accommodate the grill pan, even if it is an awkward fit, use it. (I use my wok lid.)
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Flip the burgers and cook for an additional 4 minutes with the lid closed, if possible.
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Place a slice of cheese over each burger and then spritz the grill pan (NOT THE BURGERS) with water to create steam. Replace the lid and allow to cook an additional 2 minutes.
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Remove from the grill once the burgers are cooked through and have an internal temperature of 165°.