Combine the ground chuck with 1/2 teaspoon of salt and the black pepper in a mixing bowl, gently mixing just until the seasoning is evenly distributed. Divide the meat into four equal portions and shape each one into a patty that is slightly wider than the hamburger buns, pressing a small indentation in the center to help them cook evenly.

Spread a thin layer of butter on the cut sides of each hamburger bun. Place the buns, cut side down, in a skillet over medium heat and toast until they turn lightly golden and crisp around the edges. Remove from the skillet and set aside.

Preheat a grill to medium-high heat. Lay the burger patties on the hot grill and cook for about 2 to 3 minutes per side, or until nicely browned and cooked to your preferred doneness. While they cook, sprinkle each patty with a little extra salt to enhance the flavor.

To assemble, place a grilled patty on the bottom half of each toasted bun. Top with 3 to 4 dill pickle slices, 3 to 4 onion rings, and 2 to 3 tomato slices. Squeeze a modest amount of ketchup over the tomatoes, then add a layer of lettuce leaves. Spread mayonnaise generously over the cut side of the top bun, then place it over the stacked ingredients to finish the burger.