• Divide the beef into four equal parts and roll into balls.
• Smoke at 200F degrees for 30 minutes.

While the burgers are smoking, make the cheese crisps

• Heat a griddle to medium-high. Add a half-cup of cheese to the griddle. Spread it into a 4-inch circle.
• Let it cook for 90 seconds. When the edges brown, it's ready. Gently remove it from the griddle with a spatula, and set it aside.
• Repeat with the remaining shredded cheese.

Toast the buns

• Spread each bun half with butter. Toast on the griddle, butter-side-down, for 30-60 seconds, until golden.

Caramelized bourbon onions

• Add 2 tablespoons of oil to the griddle. Add the sliced onions. Saute for 5-6 minutes.
• Pour 2 tablespoons of bourbon (or water) onto the pile of onions. Season with salt and pepper. Continue cooking, stirring occasionally, for 8-10 minutes, until softened.

Smashburger time

• After the burgers are smoked, add 1-2 tablespoons of oil to the griddle. Add the smoked balls to the griddle, and smash them as flat as you can using a bacon press or spatula.
• Season with salt and pepper. Cook for 3 minutes.
• Flip. Top each patty with American cheese. Continue cooking, until the cheese melts, about 2-3 minutes.
• Place a cheese crisp on top of one of the patties. Top with the other patty.
• Layer on a pile of onions and the top bun.
• Place 5 pickles on the bottom bun, and add the patty tower on top.
• Repeat for the second burger.