Double Smash Burger with Bacon and Burger Sauce

The smash burger lives or dies on contact. A cold ball of fatty chuck hits a pan that is hotter than you think it should be, gets pressed flat in the first ten seconds, and the browning happens across the whole surface instead of just the edges. That is where the deep, beefy crust comes from. Keep the portions small, about 3 ounces each, so two patties cook through in the time it takes to build a crust. A stiff metal spatula and a square of parchment between it and the meat make the press clean.