Combine the ground beef, Everything Grill Seasoning, and salt in a bowl and gently mix to combine, being careful not to overmix. Divide the meat into four portions, then take one portion at a time and form into a patty slightly bigger than the buns you’re going to put them on. Make a slight indentation in the center of each burger so the middle is a little thinner than outside (this will prevent the burger from turning into a UFO-shape when cooking). Cover and refrigerate until 30 minutes before ready to grill.

If grilling right away, prepare a charcoal grill to medium-high heat or heat a gas grill to medium-high heat. While the grill is preheating, make the burger sauce.

Place the burgers on the grill and cook undisturbed for 3 minutes. Flip and cook the burgers until they reach your desired doneness—now is the time to add the cheese, if using, too—2 to 3 minutes more for medium-rare and 3 to 4 minutes for medium. Transfer to a plate and let rest for 5 minutes while you toast the buns.

To assemble, place the burgers on each toasted bun bottom, layer with your desired toppings, like iceberg lettuce, sliced tomatoes, and onions. Spread a thick layer of burger sauce on the top bun and close each burger. Enjoy immediately.

To make the smash burgers, if you’re making the burger sauce, prepare it 15 minutes before starting to cook the smash burgers.

To form the burgers, divide the meat into eight 3-ounce portions and gently roll each into a ball. If not using right away, cover and refrigerate for up to 12 hours.

To make the burger seasoning, mix the Everything Grill Seasoning and salt together in a small bowl. Set aside.

To cook the burgers, heat a large cast iron skillet or cast iron griddle over medium-high heat until almost smoking. Place one of the ground beef balls on one side of the skillet and press down with a burger press, smashing it into a very thin burger patty. Do the same with another ball of ground beef on the other side of the skillet, then sprinkle both patties with a scant teaspoon of the reserved burger seasoning. Cook until deeply browned on the bottom and almost all the way cooked through, 2 to 3 minutes. Using a spatula, flip the burgers, top each patty with a slice of American cheese and cook until the cheese is just melted and the burger is cooked through, 30 seconds to 1 minute more. Stack one burger on top of the other and then transfer to a plate. Repeat with the remaining patties until you have four stacks. Reduce the heat to medium-low and toast the buns.

To assemble, place one burger stack on each toasted bun bottom, layer with your desired toppings, like iceberg lettuce, sliced tomatoes, and onions. Spread a thick layer of burger sauce on the top bun and close each burger. Enjoy immediately.

To make the sauce, mix all the ingredients together in a bowl, taste, and season with more salt and/or sugar, if necessary. Cover and refrigerate for 30 minutes before serving to let the flavors marry and the onions rehydrate. The sauce will keep in the refrigerator for up to 5 days.