A Lodge cast iron skillet. In lieu of an actual flat top griddle at my house, this is the next best thing.
My first attempt went terribly wrong. I smoked up the entire house, burned the outside of the meat to inedible char whilst leaving the internals of the burger still raw, and had to throw the whole shebang into the disposal. It was humbling, and I thanked God for teaching me a lesson about being too prideful regarding burgers.
My second attempt went much better. Coated the pan with a bit of butter, tried a lower heat, and created a wonderful grandpa-style diner burger. (Double thin patty, double cheese, thinly sliced onion, iceberg lettuce, and a dash of mustard and mayo. All on a cheap store-bought white bun.)
I felt like I was eating a burger from a small town of about 1,000 people cooked by a guy who's been standing in front of an ancient flat top griddle since 1965.
Thanks for the skillet, Mom. And raising me as a carnivore.