Lunch break today

Long time lurker, first time poster here. How did we do?

Been experimenting lately, instead of doing multiple very thin smash patties just doing one bigger ball (didnt weigh it but probably between 1/3 and 1/2 pound) and smashing it out till it fits the bun size. This one ended up maybe 1/3 inch thick. So much jucier than a thin patty and still plenty of crust. I'll still do thin patties I'm sure every now and then but this was a damn fine burger.

80/20 grind salt and pepper, American cheese, spread, caramelized onion and bacon.