Prep the beef. In a large mixing bowl, gently combine the ground beef, Worcestershire sauce, garlic powder and smoked paprika. Try not to overmix, so that the patties stay tender. Divide into 4 equal portions (about 4 ounces each) and roll into loose balls. Transfer to the refrigerator until just before cooking.

Preheat your griddle or skillet. Heat a cast iron skillet or flat-top griddle over medium-high heat until very hot — you want instant sizzle when the meat hits the surface.

Smash the burgers. Season the top of each beef ball with salt and pepper. Place 1–2 balls in the hot skillet, seasoned-side down, leaving enough room so they won’t touch after smashing (you may need to work with just one at a time). Immediately lay a piece of parchment paper on top of each and use a burger press or flat metal spatula to firmly smash them down to about ¼-inch thick. Remove the parchment, then let the patties cook undisturbed for 1½–2 minutes, until the edges are deeply browned and crispy.

Flip and add cheese. Use a sturdy spatula to flip each patty, firmly scraping the bottom of the pan to keep the crust intact. Immediately top each with a slice of cheese. Cook for another 45–60 seconds until cheese is melted and the burger is cooked through.

Assemble & serve. Place patties on toasted buns, add your favorite toppings, and serve immediately while nice and hot.