Divide the kosher ground beef into four equal portions and gently shape them into patties about half-inch thick. Press a slight dimple in the center of each patty to prevent them from puffing up while cooking.

Season both sides of the beef patties generously with kosher salt and freshly ground black pepper. Let the seasoned patties sit at room temperature for about five minutes before cooking to ensure even heat distribution.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Place the patties in the hot skillet and sear for three to four minutes without moving them, until a deep, caramelized crust forms on the bottom.

Flip the patties over and immediately top each one with a slice of dairy-free cheddar cheese. Cover the skillet with a lid for the last two minutes of cooking to help the plant-based cheese melt beautifully over the hot beef.

Whisk together the dairy-free mayonnaise and ketchup in a small bowl until smooth and creamy. Spread this quick burger sauce generously onto the toasted buns, then assemble with the lettuce, tomato, and juicy cheeseburger patties.