Double Cheese Smashed Burgers

1. Heat a large, flat-surfaced griddle pan to high heat and add 1 teaspoon of vegetable oil.
2. Once griddle is hot, add burger balls and smash with a trowel or large spatula, so each is a little bigger than the bun; that beefy overhang is crucial. Smash edges even more than the center.
3. Season each with salt, pepper and granulated garlic. Cook for 1-2 minutes until beef becomes dark in color and caramelized.
4. Scrape each patty and flip; if you can't scrape them off, they may need to cook a little longer. Immediately top with two slices of American cheese. Sear for another 1-2 minutes before stacking patties and preparing the buns.
5. Butter and griddle the brioche buns until golden brown. To each bun, add two patties, iceberg lettuce, sliced tomato and smash sauce. If you're like Jeff, serve burgers plain with sauce on the side for ultimate dunking.‍

Pro Tip: The smashed patties will release easier for flipping once they're properly caramelized.