Smash Burger

Heat a large flat iron griddle to high heat.

If not making the Donkey Sauce, mix the mayonnaise and Dijon mustard together in a small bowl and set aside.

Add the canola oil to the griddle and spread it around to cover the whole griddle.

Place the balls of meat on the preheated griddle and let cook for about 30 seconds.

Turn the ball over and, using a large spatula or trowel, press down or 'smash' each ball until it is about the size of your buns.

Press or 'smear' the edges of each burger so the edges are thinner than the middle.

Sprinkle the top side of the burgers generously with kosher salt, fresh ground pepper, and granulated garlic to taste.

Cook the burgers until they are very dark and caramelized; the edges should be just crispy.

Flip the burgers using a drywall scraper or very large spatula.

Put 2 slices of cheese on each burger and continue to cook for another 2 minutes.

While the burger is finishing cooking on the second side, butter the top and bottom of each of the hamburger buns and place them on the grill to toast for about 1 to 2 minutes.

Spread the mayonnaise mustard mixture or Donkey Sauce on the buns, top or bottom, or both.

Top each bun with lettuce, 2 patties, sliced onion, sliced pickle, and sliced tomato.