Preheat the Blackstone griddle to medium-high heat (400°F to 450°F) for 5 minutes.

Divide 1 pound of 80/20 ground beef into four 4-ounce balls on a parchment-lined surface.

Season each beef ball with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper just before cooking.

Place the beef balls on the hot griddle and let cook for 30 seconds until intense sizzling begins.

Use a spatula or hamburger press to smash each beef ball into a thin patty (about 1/8-inch thick) and cook for 2 to 3 minutes without moving to form a crispy crust.

Flip each patty and immediately top with one slice of American cheese; cook for another 1 to 2 minutes until the cheese is fully melted.

Melt 1 tablespoon butter on the griddle and toast 4 hamburger buns for about 1 minute until lightly golden.

Assemble each burger with a patty and toppings of choice and serve immediately for best texture and flavor.