Seared Smash Burgers

First, preheat the outdoor grill to its highest temperature and lightly brush the grill grates with oil to prevent sticking. Next, place a cast iron flat-top griddle or large skillet on the grill and let it heat up until it's emitting a thick smoke.

While the griddle is heating up, toast the buns by spreading butter on the inside of each one and placing them on the hot griddle until they're lightly browned. Set these aside for now.

To make the burgers, shape the meat into 8 loose balls, each weighing about 2 ounces. Be careful not to pack the meat too tightly, as this can make it difficult to smash into the desired thickness. Place each ball onto the hot griddle, cover with a piece of parchment paper to prevent it from sticking to your spatula, and immediately press down using 2 sturdy spatulas that are crossed over each other to apply even pressure. You can also use the bottom of a small skillet for added leverage.

Sprinkle salt over the meat to taste, then let it cook on the grill for around 45 seconds. The edges should be dark brown and the centers should still be a light pink color.

Using a bench scraper or firm spatula, carefully lift the patties off the griddle and flip them over. Immediately place 4 of these patties under a slice of cheese, then let them cook for an additional 15 to 20 seconds. To assemble the burgers, stack the cheese-covered patties over the plain ones, then place each stack onto a toasted bun. Serve with your favorite toppings and enjoy!