Divide ground beef into 8 equal balls about the size of a ping-pong ball (3oz. each); refrigerate.
Divide ground beef into 8 equal balls about the size of a ping-pong ball (3oz. each); refrigerate.
Using either a large cast iron griddle or 2 large cast iron pans heated to high, toast buns with butter; reserve to plates.
Space beef balls on a hot cooking surface. Using a large metal spatula, smash each ball into 1/4-inch-thick patties. (Tips: using the handle of a second spatula to push down on the top of the spatula adds leverage. Using parchment helps avoid spatula sticking to beef.)
Season patties with 1 tsp. of reserved special sauce per patty; salt and pepper. Sear for 2-3 minutes or until some fat begins to bubble up in the centre of the patty. Quickly flip and top 4 of the patties with a slice of cheese. Sear another minute and place a plain patty atop a cheese patty; remove from the cooking surface.
Build burgers with a smear of special sauce on the bottom bun followed by shredded lettuce, tomato, double burgers, and top bun.
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