I'm calling mine a saltburger.
The latest entry into the Central Florida burger wars is Smashburger, the Denver based company with more than 275 of the fast-casual burgeries in operation either as company owned or franchise operations.
The conceit here — the gimmick that is meant to make it stand apart from a BurgerFi, or Burger 21, or Five Guys, or Shake Shack, or... — is that, as the name suggests, the meat patties are flattened as they are griddled. Not too flatly so as to remove all the juices, but just enough to remove the roundness of the meat ball and form a bunable patty. This is not a new concept, in fact, this is often referred to as the diner style of burger. It's favored among some burger circles because of the crispy edges that the flattening allows. It's anathema to those who insist on a rare or even medium rare burger because the short distance between the top and the bottom of the patty makes anything but a medium to medium well temperature all but impossible.