METHOD

1. Place ground beef, salt, garlic powder, Worcestershire, and pepper in a large bowl. Gently mix with hands until just evenly combined.
    
2. Divide beef into 8 portions (3 ounces each), then form each into a ball.
    
3. Form 1 burger at a time: Using your fingertips, press 2 portions into ¼-inch-thick patties that are about 1 inch wider in diameter than the hamburger buns.
    
4. Top 1 patty with 2 slices of Cheddar, overlapping them to cover the patty, but leave a ½-inch border.
    
5. Place the second patty over the cheese-topped patty. Pick up the burger and pinch the edges to form a tight seal.
    
6. Cup the stuffed patty with your hands to round out the edges, then press the top to flatten slightly into a single, thick patty. Transfer to a plate.
    
7. Repeat with remaining patties and cheese to form 4 stuffed patties in total.
    
8. Heat oil in large cast iron skillet or frying pan over medium heat until simmering, about 3 to 4 minutes. If using a 10-inch pan, place 2 patties in pan. If using a 12-inch pan or larger, add all 4 patties.
    
9. Cook undisturbed (don’t press down on patties) until dark golden-brown on bottom, about 4 minutes.
    
10. Using a spatula, flip patties and cook until second side is dark-golden-brown, and patties are cooked through, about 4 minutes.
     
11. Place on toasted buns. Top with pickle slices and serve.