Turn the griddle heat up to medium-high and let it get really, screaming hot. Season one side of each beef puck with salt and pepper. Place the pucks seasoned side down onto the hot griddle. Take a small pot in your nondominant hand. Put an oven mitt on your dominant hand. Make a fist with your mitted hand and put it down into the pot, which is facing upright. Place the bottom of the pot onto the beef puck and use your mitted, dominant hand to push down to flatten the burger. Use some elbow grease and don’t worry that you’re ruining anything. Press down hard and really flatten that sucker. Once you’ve smashed your burgers, season the top with more salt and pepper. Cook the burgers about 2 ½ minutes, until the edges beneath are brown and the juices on the surface are bubbling hot. Carefully flip the burgers and cook one minute longer for medium. As soon as you flip the burgers, place a slice of cheese on each. When done, transfer the burger to the bottom buns and top with 4 halves of the broken bacon. Top with the top buns and serve immediately.