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Divide the ground beef into 4 equal portions, about 6 ounces each. Gently form each portion into a loose ball; do not pack tightly. Set aside.

Preheat a large griddle or cast-iron skillet over medium-high heat until very hot, about 5 minutes. The surface should be around 375-400°F.

Brush the cut sides of the hamburger buns with melted butter. Place the buns cut-side down on the hot griddle and toast for 1 to 2 minutes, or until golden brown. Remove from griddle and set aside.

Place the beef balls onto the hot griddle, leaving ample space between them. Immediately place a piece of parchment paper over each beef ball and use a sturdy spatula or burger press to firmly smash each ball down into a thin patty, about 1/4-inch thick. Season generously with salt and pepper.

Cook the patties for 2 to 3 minutes, until a deep brown crust forms on the bottom. Using a thin, sturdy spatula, carefully scrape under each patty to release it from the griddle, then flip. Immediately place a slice of American cheese on top of each patty.

Continue to cook for another 1 to 2 minutes, or until the cheese is melted and the patties are cooked through. Remove the cooked patties from the griddle.

Assemble the burgers: Place a lettuce leaf on the bottom bun, followed by a smash patty with melted cheese. Add tomato slices, red onion, and dill pickle slices. Top with ketchup, mustard, or mayonnaise as desired, then cover with the top bun. Serve immediately.


Divide the ground beef into 4 equal portions, about 6 ounces each. Gently form each portion into a loose ball; do not pack tightly. Set aside.

Preheat a large griddle or cast-iron skillet over medium-high heat until very hot, about 5 minutes. The surface should be around 375-400°F.

Brush the cut sides of the hamburger buns with melted butter. Place the buns cut-side down on the hot griddle and toast for 1 to 2 minutes, or until golden brown. Remove from griddle and set aside.

Place the beef balls onto the hot griddle, leaving ample space between them. Immediately place a piece of parchment paper over each beef ball and use a sturdy spatula or burger press to firmly smash each ball down into a thin patty, about 1/4-inch thick. Season generously with salt and pepper.

Cook the patties for 2 to 3 minutes, until a deep brown crust forms on the bottom. Using a thin, sturdy spatula, carefully scrape under each patty to release it from the griddle, then flip. Immediately place a slice of American cheese on top of each patty.

Continue to cook for another 1 to 2 minutes, or until the cheese is melted and the patties are cooked through. Remove the cooked patties from the griddle.

Assemble the burgers: Place a lettuce leaf on the bottom bun, followed by a smash patty with melted cheese. Add tomato slices, red onion, and dill pickle slices. Top with ketchup, mustard, or mayonnaise as desired, then cover with the top bun. Serve immediately.
