Divide your 1.5 lbs ground beef into 12 equal portions (about 2 ounces each). Roll each portion into a loose ball without overworking the meat—overworking makes burgers tough and dense. Keep the balls on a plate in the cooler until you're ready to cook.

Heat a flat griddle or cast iron skillet over medium-high heat for 3 minutes. Brush with olive oil and let it shimmer. Get that surface properly hot before you add patties, trust me on this part.

Place one beef ball directly on the hot griddle. Immediately press it flat with a sturdy spatula for 4-5 seconds, flattening it to about a quarter-inch thick. Don't keep pressing after that initial smash—let it cook undisturbed.

Season the top side with a tiny pinch of salt and smoked paprika. After 90 seconds, flip the patty carefully and immediately top with a cheese slice. The cheese will melt while the bottom finishes crisping up, which takes another 45-60 seconds.

Transfer the finished burger to a toasted bun right away. I always toast my buns on the griddle for 20 seconds on each side—it prevents soggy bottoms and adds amazing texture. Let me tell you, this step separates good burgers from memorable ones.

Repeat the smashing process with remaining beef portions. Your griddle might fit 2-3 patties at once depending on size, so you'll work in batches. Keep finished burgers warm on a serving platter while you finish the batch.