Note #1: If you go to a butcher or even have a great meat department at your local grocery store, you can ask them to coarsely grind the meat for you and skip steps #1 and #2. A great time saver!
Note #2: You can shape the patties ahead of time and freeze them, separated by squares of parchment paper and wrapped in plastic wrap, then placed in a freezer ziploc bag, for up to 2 weeks. Separate the burgers and thaw at room temperature for 30 minutes before cooking.
Note #3: If you don't have a cast iron skillet, use a heavy-bottomed 12-inch skillet.
Note #4: If you plan to make bacon cheeseburgers, fry the bacon in the skillet first, then cook the burgers in the bacon grease instead of the butter. My mother-in-law has done this before and it's DELICIOUS.
Nutritional values are based on one burger patty with cheese