Make them into small 2 ounce loosely packed balls (packing them loosely makes them so tender and "flaky" when you bight them). When you smash them they become the same size diameter as a regular patty. You place them on the griddle, smash, and cook for 60 to 90 seconds ONLY. Flip, place cheese on top, stack, and take off griddle. You don't need to sear or cook the underside. The beef will be cooked all the way through by then. Heck, stack 'em 4 high if you have to have a half pound burger. But now you have a reason to have 4 slices of cheese, versus 2. Its super moist because there isn't enough time for all of that fat to render out. *Hint* have your buns toasted and toppings added already because you don't have time to do it during the cook.
And make sure you have a sharpened spatula or a wide paint scraper when you go to flip. You don't want any of that browned crusty deliciousness to stick to the screaming hot flat top.