These burgers should be immediately after cooking. I prepare all the condiments and then cook the burgers handing each out to a person right as it is done.
Use a kitchen scale to divide the meat into 2-ounce balls (a total of 8 balls).
Turn on the kitchen vent – thinks are going to get smoky!
Preheat a large skillet or sauté pan over high heat for 2 minutes. Your skillet should be big enough to hold two burger patties at a time. (At this time toast and butter the buns if desired.)
Place a ball of beef in the pan. Cover with foil and use small skillet to apply firm pressure to smash the beef patty as thin as you can get it. Quickly lift the foil reuse it to and smash a 2nd patty the same way.
Season liberally with seasoning salt and pepper. Cook about 45 seconds or until the top starts to turn pale pink / gray in spots.
Use a sturdy spatula to carefully scrape the burgers up (with all the crunchy brown bits!) and flip them.
Immediately place a slice of cheese over each patty. Cook a bit longer until the other side gets a bit of crunch. (You can use a lid to help melt the cheese if desired.)
As soon as the burgers are done to your liking (from rare to medium-rare) transfer to buns and serve right away.
Continue cooking the burgers until you have cooked all the meat.