Preheat the oven to 400 degrees . Place the bread top on a baking sheet, cut side down. In a small skillet, melt 1 tbsp. butter and the honey over medium, stirring until combined, about 1 minute; season with salt. Brush most of the butter on top of the bread. Add the pumpkin seeds to the butter in the skillet; stir to coat. Press the pumpkin seeds on top of the bread to create the sesame seed bun. Bake the bun top until the seeds are lightly toasted, 3 to 5 minutes.
In a large bowl, mix the beef, Worcestershire and shallot; season with salt and pepper. Transfer to another baking sheet; form into a large patty, about 9 inches in diameter. Using your fist, make a 1/2-inch-deep divot in the center of the patty for even cooking; season.
In a large ovenproof skillet, heat the oil over medium-high. Using two large spatulas, transfer the patty to the skillet; cook until browned on the bottom, 6 to 8 minutes. Using the spatulas, transfer the patty back to the baking sheet, browned side down. Place a rimless baking sheet on top of the patty. Holding the baking sheets together, carefully invert the patty onto the rimless sheet. Discard about half the drippings from the skillet. Using a spatula, slide the patty into the skillet, browned side up. Cook until browned on the bottom, 6 to 8 minutes.
Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the center of the patty registers 135 degrees , 18 to 22 minutes for medium. During the last 2 minutes of cooking, top the patty with the cheese, overlapping the slices.
In a large skillet, melt 1 tbsp. butter over medium-high. Add the bread top, cut side down. Cook until toasted, about 2 minutes. Repeat with the remaining 1 tbsp. butter and the bread bottom.
Build the burger with the bread bottom, lettuce, patty, some ketchup and bread top. To serve, remove the bread top; cut into 8 wedges. Put the bread wedges back on the burger and cut through the patty and bread bottom.