Smash the patty flat and thin, get the griddle hot and try for a good scorch because that brown crust is where the flavor is. There isn’t any need for fancy cheese, we buy the processed American in the pre-sliced block. That’s another thing I have to run to the Amish run Country Store to get. They have my favorite elbow mac, too – ridged and jumbo sized.
My standard sammich has been the double cheese with pickles, onions, and mustard. I like thin sliced raw onion or else grilled slices cut thicker. Maybe once or twice per year I’ll go with mushroom swiss as the theme.