At LT Burger, I created my signature Smashed Smoke Burger by combining a cooking technique I observed years ago with some special seasonings. I coat the Angus beef patty with a seven-peppercorn blend and salt, then place it on the griddle and smash it down with a pot cover. I first saw this smashing technique at a roadside diner on I-87 when I was traveling across U.S. at age 22. As the burger cooks, I give it a squirt of little liquid smoke to enhance the smoky flavor. My favorite burger topping is caramelized onions…just like they served it in that roadside diner.