Heat 1 tablespoon of olive oil in a pan over high heat for 1-2 minutes until shimmering. Add the minced onion and garlic, then sprinkle in the Italian seasoning, chili powder, and cayenne. Sauté for 4-5 minutes, stirring occasionally, until the onions have some char at the edges but still have a little bite to them. Take off the heat and let cool for 5 minutes.

Transfer the cooled onion mixture to a medium bowl. Add the ground beef, ground pork, and salt. Using your hands, mix gently for about 1-2 minutes until just combined — stop as soon as the ingredients come together. Divide into 6 equal portions and shape each into a patty roughly 1 inch thick.

Set a cast iron skillet over high heat and let it preheat for 3-5 minutes until it is very hot and just starting to smoke. Place the patties in the pan without crowding them. Cook undisturbed for 5 minutes until a deep brown crust has formed on the bottom.

Flip each patty once and cook for another 4 minutes on the second side, until the internal temperature reads 160°F (71°C) for well-done or 155°F (68°C) for medium, and the juices at the surface run clear.

While the patties finish cooking, heat a separate pan over low heat and grease it lightly with butter. Place the buns cut-side down and toast for 2-3 minutes until golden and warmed through.

With about 1 minute left on the burgers, lay a handful of shredded sharp cheddar on top of each patty. Place the top bun over the cheese, cover the pan with a lid, and leave for 30-60 seconds until the cheese has melted and the bun has steamed slightly.

Lift each burger with a spatula onto the toasted bottom bun and serve straight away while the cheese is still melted and the patties are hot.

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