Gather the ingredients: buns, ground beef (80% lean, 20% fat, preferably a mix of brisket and chuck), and American cheese.

Prepare the beef by grinding your own mix, if possible, to achieve a blend of 80% lean and 20% fat. Form this mix into 3-ounce balls to ensure uniform burger sizes.

Create the burger sauce by mixing mayo, ketchup, a tiny bit of mustard, and some Worcestershire sauce together. Adjust the amounts to taste.

Heat a griddle or cast iron pan. Lay down the meat balls, and smash them to a quarter inch thick using parchment paper to prevent sticking. Cook until juices appear on top, then season with salt and your choice of seasoning: ranch seasoning or French onion dip powder. Flip the burgers, ensuring not to lose any crust, and lay American cheese on top. Cover until the cheese melts, about 30 seconds.

Stack one burger patty on top of another and place them on a bun.

Repeat the process for additional burgers, experimenting with ranch seasoning and French onion dip powder for different flavors.