1. Divide ground beef into 8 equal portions, about 3 oz each. Roll gently into loose balls and refrigerate until ready to cook. Cold meat smashes better than room temperature beef.

2. Preheat your griddle or skillet over medium-high heat until very hot. The surface should shimmer when you add a tiny drop of water. This high heat creates the crispy crust.

3. Place meat balls on hot griddle. Cover with parchment paper and press down hard with your spatula until patties are thin. Remove paper and season tops generously with salt and pepper.

4. Let burgers cook undisturbed for 2-3 minutes. Edges should look brown and lacy with some holes forming. Resist the urge to move them around during cooking.

5. Use spatula to scrape under each patty to get all the crispy bits. Flip burgers and immediately top with cheese slices. Cook another minute until cheese melts and second side browns.

6. Butter bun insides and toast cut-side down on griddle until golden. Build burgers with your favorite toppings and serve hot.