2 types of burgers n ma life grilled n fryed n both have their time n place round here n we already covered da woody smoked charcoal flavored good good of the grilled burger n now we need to talk boot da indoor smashed seared stackable pub style burger n its many forms n flavors so heres what we need80/20 or higher ground beef or sirloin fo u high rollas 😁cheesesbunz lolbutterso pretty much meat n bread lol. n what eva toppins ya want we makin burgers so u get da idea k. first off we need to recreate a hot flat top griddle so best to use a heavy cast iron skillet n pre heat it to boot 450° on da stove top which is boot med high n let it get hot af n hit it wit sum butter. helps to get u one of these thermal temp guns. love emk take out yo meat n roll em into balls any size u want. i go wit boot 4.oz ( quarter pound ) which is a bit smaller than a pool ballk season em up really good wit salt,pepper,onion powder and garlic powder or how u like n drop a few onto da pannow we need to smash em down n start da searing process so grab a small pie pan or anything u can flatten em wit n spray it wit cookin spray and using a oven mitt squash em flatafter ya squashed em down let em cook untouched for boot 5 min. let the hot pan n grease carmalize n crisp up that patty. so dont move em lolk after 5 min flip em n squash em again then add cheese at this time n let em cook boot 2 more mintoast up yo buns n they good 2 gon for patty melts just repeat process n use grilled onions swiss n american cheese and thousand island on toasted rye breadmy fav. then to make da juicy lucy i use my tortilla press n a piece of cut zip lock baggy lol. ill let da pics talk. im gettin tore😁u get da idea 😂🤣😂🤣 sorry. im goin to bed cheers 🙂