• Use a scale to weigh the ground beef into 8, 3-ounce portions. If you dont have a scale you can eye ball it or use a 1/4 measuring cup. Roll the meat into balls, then flatten them into a "puck" shape and chill in the refrigerator for at least 30 minutes before cooking to keep the fat solid. While the patties are chilling, gather the cheese, buns and toppings to have at the ready.
• Preheat a large skillet or griddle over medium-high heat. Working in batches of 2 patties at a time (they cook fast) season generously with kosher salt then place directly onto the ungreased skillet. Using a heavy metal spatula, firmly press down on the ball to smash it into a thin, flat patty – about 1/8th-inch thick. The smashed patties should be just slightly wider than burger bun.
• Cook the patties until deeply brown and caramelized, about 2-3 minutes then flip to the second side and top with cheese. Continue cooking for another 1-2 minutes, just until the cheese is nice and melted. Stack one patty on top of another then transfer to a burger bun. Repeat with the remaining burger patties. Top with your desired condiments. Serve immedietley.

Smash Burger Sauce

• To make the burger sauce simple whisk all of the ingredients together until thoroughly combined. Taste and season with salt as needed. This sauce can be made up to three days in advance.