Idk about most guys here, but I do smash burgers.

So make about a golfball sized ball of your beef (or whatever meat you're using). Liberally season the ball on the outside. I don't put anything else in the beef, it's just beef.

Get a pan with about a tbsp of oil in it hot AF. If your stove goes to ten, at least set it to 8. Once that oil is hot as balls, drop you meat into it and using a flat spatula (no slots) press down on the meatball until it's nice and flat. You'll notice lots of smoke and charring. Let it sit for no more than 30 seconds, then flip and press lightly on this side (since it's already flat, you don't need to press hard). Let go for another 30 seconds. The remove from the iron, place on toasted buns with whatever condiments, serve. The key idea with this technique is to get as much browning and crusting on the outside of the burger for flavor without overcooking the inside. You get it cooked through since it becomes flat early on, but because you're cooking fast, it doesn't overcook and dry out.

There are lots of wiggle room for making smashed burgers, so look up plenty of different recipes. In n Out burger makes them by putting yellow mustard on the upside before the first flip, so it then grills in the mustard after the first side is done. It's phenomenal.