Divide your ground beef into four quarters and roll them into balls.

Heat a large cast iron skillet or flat top griddle until it’s super hot.

Add the beef balls to the hot surface, then sprinkle with kosher salt, fresh cracked pepper, and a teaspoon of smashburger sauce.

Cover each burger with wax or parchment paper and smash each one down until flattened to about ½ inch thickness.

Flip the burgers when they’re about 60% cooked, using a spatula to scrape up any bits that may be sticking to the skillet.

Top each smashed burger with 2 slices of American cheese and let it melt.

Smear 1 tablespoon of smashburger sauce onto four slices of hearty white bread.

Melt half of the butter in the skillet and place the sauced bread slices sauce side up.

Flip the cheeseburgers onto the sauced bread, cheese side down, and top with dill pickle chips and shredded Havarti.

Place the other slice of bread on top and butter the outer sides with the remaining butter.

Cook until the bottom of the sandwich is golden brown and the cheese is melted; then flip and cook until the other side is golden.

Remove from heat and let rest for 1 minute before serving.