• In a large bowl, combine all the burger ingredients. Use your hands or a fork to gently mix until everything is evenly distributed. Be careful not to overmix, as this can make the burgers tough.
• Divide into 6 portions and shape each into a patty a bit wider than your burger buns (if you need to only make 4 burgers because of the size of your buns, that's totally fine!).

If pan-frying:

• Preheat your cast iron skillet on the stove over medium-high heat for a few minutes. You want it to be hot enough that the burgers sizzle when they hit the pan.
• Add 1 tablespoon of canola oil or another high-heat oil to the skillet. Swirl it around to evenly coat the bottom of the pan.
• Once the skillet is hot and the oil is shimmering, add the burger patties. Don’t overcrowd the pan and cook in batches if needed. Sear the burgers for about 4-5 minutes per side until they’re nicely browned and develop a crust. You may need to adjust the heat slightly to prevent burning.
• After both sides are seared, reduce the heat to medium and continue cooking the burgers for 3-5 more minutes per side, depending on thickness. Use a meat thermometer to check the internal temperature — it should reach 160°F (71°).
• Remove the burgers from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute and keeps the burgers moist.

If grilling:

• Preheat the grill to medium-high heat and lightly oil the grates.
• Place the patties on the grill and cook for about 4–5 minutes per side. Once both sides are nicely seared, move them to indirect heat and continue cooking until the internal temperature reaches 160°F (71°). Let them rest for 5 minutes before assembling your burgers.

How to store:

• Refrigerate cooked burgers for up to 3 days or freeze for longer storage.