I am trying to cook hamburgers in a 12" pan on my stovetop. I am attempting to replicate some hamburgers I have had at a "local" place around here (read: 1.5 hours away), where the burgers are not well-formed patties but kind've jagged patties that get nice and crisp and also are relatively thin and spread out, cooked by the burgermeister on a large commercial griddle.
My question is, what temperature should I use for with this type of burger? My thought is that I will roll out 1/3 lb balls of 80/20, flatten out on the pan with a spatula, roughen up a little, then let cook until done. At some point, I'll add some cheese (monterey jack or muenster, no comments on the cheese!).
What I'd like is a bit of meaty flavor, greasy of course, but also crunchy to a degree (but not a lot). Should I pre-oil my pan?