should spend very little time on its second side—just enough to finish cooking through and to allow the cheese (if added) to melt, 30 seconds or so AND, WELL, that’s it So simple, so fast, so freaking delicious The great thing about smashing burgers is that it’s so efficient at developing good flavor that even using storebought ground beef (gasp!) will result in a darn tasty burger Smashing is my go-to method when the mood for a burger strikes and I don’t feel like lugging out the grinder CLASSIC DINER-STYLE SMASHED CHEESEBURGERS NOTE: My toppings of choice are thinly sliced raw onions, pickles, and Fry Sauce (here), but feel free to use whatever you’d like ... CHEESEBURGERS NOTE: My toppings of choice are thinly sliced raw onions, pickles, and Fry Sauce (here), but feel free to use whatever you’d like