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Bring a skillet or non-stick frying pan to medium heat, then place the bun halves into the dry skillet to toast. Once the buns reach a light golden color and the texture feels toasted, remove from the skillet and set aside.
Mince the fresh onion and set aside or, if using dried, to rehydrate dried minced onion, add ½ tablespoon of the dried onion to 1 cup of boiling water. Allow the onion to set and absorb the water until there is no longer a hard center, then drain and set aside.
Salt one side of your burger patty and then place the patty with the salted side down into your skillet after the buns are toasted. Salt the upward-facing patty side and cook for 3 to 4 minutes on each side. Place one slice of American cheese onto the cooked patty then remove from heat.
Assemble the quarter pounder by starting with the bottom bun, adding another slice of the American cheese, and topping that with the burger and cheese. On the top half of the bun, add ketchup, then mustard, then the diced onions, and lastly the sliced pickles, then close the burger up with the top bun.