OK, haven't read other posts about this burger, but I have something to share. I grew up in North Jersey, where there is a local chain of "smash burger" places, and I've been lucky enough to go behind the grill at one or two of them. I make them exactly like they do: Small is 2 oz, large is 4 oz. Onions cut very thin, I use a mandolin. Onions on grill, burger on top, smash it down, time for bacon on the side if ordered. The onions cook fast and flavor goes right into the meat. When the blood runs almost clear (pretty fast), flip it, place the cheese and get buns ready. Pick up burger with spatula and bottom part of roll, putting cheese and onion on bottom of sandwich. Salt, pepper, pickles and ketchup on top, onto a ;piece of sandwich paper, roll tight, and into bag or right to counter. Also, small burgers go on basic burger bun, large on what we call "hard rolls," basically a slightly sweet kaiser with poppy seeds. Been making them that way since long before I was born.
