* Divide beef into 2–4 loose balls (2–2.5 oz each).

* Do NOT pack tightly—this helps create those lacy, crispy edges.

* Get your skillet or griddle very hot (medium-high to high).

* You want an aggressive sear—this is the heart of the smash burger.

* Place a meat ball on the hot surface.

* Immediately smash it flat (about ¼ inch thick).

* Season generously with salt and pepper.

* Cook for about 1–2 minutes until edges are deeply browned and crispy.

* Flip once—scrape hard to get all the crust.

* Add American cheese right after flipping.

* Cook another 30–60 seconds until melted.

* Butter buns lightly and toast on the griddle until golden.