Ultra-Smashed Cheeseburgers

"Ultra-Smashed Burgers pile on crisp, browned flavors while staying juicy. [Photographs: J. Kenji Lopez-Alt] Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust. Why this recipe works: * Smashing ground beef firmly into a non-greased pan increases contact points, delivering maximum crust and maximum flavor. * We use a stiff spatula or a bench scraper to scrape the burger up from the pan, making sure to get every last bit of tasty brown crust. * By cooking two 2-ounce patties instead of one 4-ounce patty, we get double the amount of crust, while a slice of cheese in between the patties keeps things moist. Note: These burgers cook very fast, so it's best to make them one at a time. If making multiple burgers, keep them warm under a tent of foil while preparing subsequent burgers. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."