Mix the Smash Sauce: Combine the mayonnaise, chopped gherkins, ketchup, sriracha, Dijon mustard and granulated garlic in a medium bowl. Add ¼ teaspoon black pepper and a pinch of salt. Stir well. Taste and adjust seasoning as needed. For more heat, add a touch more sriracha. Refrigerate until ready to serve (best chilled at least 30 minutes for flavors to meld).

Prep Your Beef: Divide 1.5 lbs ground chuck into four 6-ounce balls. Handle the beef with care; avoid compacting or overworking for a juicy burger. Do not season yet.

Preheat the Griddle: Set your Blackstone (or any large flat griddle) to high heat. Add 1 teaspoon vegetable oil. Use a brush or folded paper towel to coat the surface lightly. Allow the surface to get very hot—this ensures the crust develops properly.

Form and Smash the Patties: Place beef balls onto the hot griddle. Let them sit, untouched, for 15-30 seconds to begin searing. Flip each ball and immediately use your spatula or scraper to press (smash) the meat into a thin patty roughly the size of your bun. Some overhang is ideal for crispy edges. Pound down especially around the perimeter—thin edges get crispier!

Season the Burgers: Sprinkle a generous amount of kosher salt, pepper, and granulated garlic on the exposed side of each patty.

Cook to Crispy Perfection: Let patties cook undisturbed for 1 to 2 minutes, or until the undersides are dark golden brown and release from the griddle easily. Use a griddle scraper or sharp-edged spatula to scrape every bit of the crispy crust up as you flip. Immediately top with 2 slices of American cheese per patty. Sear for another 1 to 2 minutes to finish melting the cheese and cook the other side.

Toast and Butter the Buns: Meanwhile, spread a tablespoon of room temperature butter on the cut sides of each bun. Place buns butter-side-down on the griddle (or a pan if space is tight) and toast for 1 to 2 minutes until golden and crisp.

Assemble the Burgers: Spread a thick layer of smash sauce on the bottom (and top, if you like) of the buns. Layer on lettuce (shredded or leaf), a juicy tomato slice, and then the hot, cheese-smothered smash burger patty. Top with the toasted bun. Serve immediately for the best texture and temperature.