Wash and dry all produce. Heat a grill over direct heat and brush grates with oil. (TIP: If cooking indoors, heat a drizzle of oil in a grill pan or large pan over medium-high heat). Slice one pickle into thin rounds; quarter other pickle lengthwise to create four spears. Halve lemon.

Cut one tomato into thin rounds; dice other tomato. Peel onion, then slice four 1/4-inch-thick rounds from the equator (the fattest part; use the rest as you like). Divide beef into four pieces, then shape each piece into a ball. Flatten each ball with your palm until you have a patty that’s about 1/2-inch thick. Season with plenty of salt and pepper.

Add patties to grill or pan and cook to until marks appear on bottom, 3-4 minutes.

Flip patties over and cook on other side to desired doneness, 3-4 minutes more. About a minute before they’re done cooking, place cheddar on top of patties, cover grill or pan or loosely tent with foil, and let cheddar melt.

While patties cook, split buns in half. Toast on grill or in pan until light golden, 1-2 minutes. Place lettuce, diced tomato, a squeeze or two of lemon, and 4 tsp olive oil in a medium bowl and toss to combine. Season with salt, pepper, and more lemon (to taste).

Mix ketchup and a pinch or two of chipotle powder in a small bowl. (TIP: Set aside some plain ketchup for the kids—the chipotle is spicy.) Spread ketchup mixture onto buns, then fill with patties, pickle rounds, tomato rounds, and onion slices. Serve with salad and pickle spears on the side.