I have tried various combinations of beef and I have found that 80/20 beef makes the best patties. Form the beef into 1/4 lb meatballs. Dust the meatballs with some seasoned salt. Make sure to coat the meatballs all the way around.
Preheat your griddle or cast iron pan to high heat.
Place the meatballs onto the preheated griddle. Make sure to space them out by at least 4 inches.
Using a large spatula or meat press, smash the burgers flat until they are about 1/4 inch thick. I find that using a piece of parchment paper between the spatula or meat press allows the burgers to release freely. The easier the meat releases the better crust you will get on the burger.
Cook the burger for 1 minute or until you can see the juices starting to bubble up through the top of the burger.
Using a stiff scraper or spatula, scrape up the burgers and flip. You want to scrape hard so that you can keep the crust on the burger. I prefer using a scraper as it allows you to get up every single speck of burger crust.
As soon as you flip the burger add a slice of cheese. Cook until the cheese is melted.
Using a stiff scraper or spatula, scrape up the burgers and serve.