Preheat grill WITH a flat griddle pan to 475 degrees. {Or heat pan on the stove indoors}
Divide ground beef into 6 pieces and roll into round balls.*
Place burger balls onto the grill and cook for 30 seconds.
Place a flat, smooth spatula on top of each burger, then top with a pepper shaker or can and SMASH the burger flat one at a time.
Season with salt and pepper and flip to the other side.
Season cooked side with salt and pepper and cook for 2 minutes at 350 to 400 degrees, until burgers are cooked almost through.
Once burgers are almost cooked, place cheese slices on 3 of the patties. Cut burger buns in half and place on the grill to toast.
Place one patty on top of each cheese covered patty.
Place top bun on top of burger stack, slide the spatula under the patties and tilt to allow juices/grease to drip off onto the griddle.
Place burgers on top of bottom bun and add toppings as desired.
Notes
*I divided 1 pound of ground chuck into 6 round balls, which made 3 burgers when stacked with cheese. For smaller burgers, divide into 8) 2 ounce portions, or use additional ground beef.
The key here is to sear the outside of the burger patty, then smash it to expose the entire surface to the heat BEFORE it has a chance to set up and the juices have a chance to get smashed out.
The first side is seared, then flipped so the cooking happens on the second side and the seared side maintains it's shape....so it doesn't shrink up.
Alex used the standard "Iowa" portion of salt and pepper {which is WAY more than I would normally use} but they turned out absolutely amazing!! So don't be afraid of the salt shaker on these burgers.
Shredded lettuce supposedly helps to keep the juices on the bun, so that's what I used.
Sliced American cheese is the most commonly used cheese on Smashed Burgers, but I prefer aged cheddar. Use whatever cheese your family likes best.