Sliced tomatoes, sliced purple onions, shredded lettuce, dill pickles, etc.
Instructions
Divide the ground beef into 8 equal portions. Gently shape each portion into a ball. (Handle the meat as little as possible.) Place the balls onto a plate or cookie sheet and refrigerate for at least 15 minutes. (The meat will stick together better if it goes onto the grill hot.)
Prepare pieces of parchment paper to use while smashing the burgers.
Next, you may choose to toast the burger buns. Butter them generously. Then either place them cut side down on a grill or frying pan and cook over medium heat until they are toasted. Or, place the buttered bun cut side up on a baking sheet and bake them in the oven at 350 degrees for about 5 minutes, or until toasted.
Heat a cast iron frying pan to medium high heat. Then place one of the balls of meat into the pan. Place a piece of parchment paper over the ball and use a spatula to hold it flat on the ball and press down hard on the spatula (use a meat mallet or meat press) to create a thin patty. Once you remove the parchment paper, sprinkle on a little seasoning salt, pepper, garlic powder, and onion powder (to taste, I use a sprinkle of each).
Add and press balls but do not crowd the pan. You will need to do a couple of batches. (Do not crowd the patties or they will steam rather than grill.)
Cook the patties for 2-4 minutes or until charred and brown on bottom (the patties are ready to flip when the juices begin pooling on top.) Do not disturb, move, poke, or flatten the patties while they are cooking. The only time you will move them is when you flip them. Flip them over (make sure to scrape up the browned bits from the pan) and allow to cook for another 2-4 minutes (or until cooked to your desired doneness.)
Add a slice of cheese to every patty as you remove the burgers from the grill so the cheese melts over the hot burgers.
Place the burgers on the buns and add whatever optional garnishes you prefer.