Gently mix the ground beef with the spice blend—paprika, cumin, chili powder, and garlic powder—just until combined, being careful not to overwork the meat to keep the burgers tender.
Divide the mixture into four equal portions and shape each into a slightly larger-than-bun-sized patty, making a small indent in the center to prevent puffing up during cooking.
Preheat your cast-iron skillet over medium-high heat until hot, just shy of smoking, with a faint shimmer of oil or heat waves rising.
Place the patties in the skillet carefully, listening for a sizzle, and cook for about 3-4 minutes without moving them, until a deep caramelized crust forms.
Flip the patties using a spatula, and cook for another 3-4 minutes, until they develop an even, rich crust and reach an internal temperature of 70°C/160°F.
Once flipped, lay a slice of cheddar cheese on each patty, allowing it to melt for about 30 seconds—cover the skillet briefly if needed to speed up melting.
Remove the burgers from the skillet and let them rest for a couple of minutes to lock in juices and finish cooking through.
While the burgers rest, butter the buns and toast them cut-side down in the skillet until golden brown and fragrant, about 1-2 minutes.
Assemble each burger by placing a leafy lettuce, a slice of tomato, and pickles on the bottom bun, then top with a cheesy burger patty and a dash of hot sauce or mustard for extra flavor.
Cap with the toasted top bun, gently pressing down to meld everything together. Serve immediately with your favorite side.
