They are smashed almost completely flat, that timing gives me fully cooked burgers. I don't worry about cook temp for this style. They don't need to be rested either. Smash, flip, cheese, done. I can rattle off a whole party's worth of burgers in about 15 minutes. Two 3 oz patties per burger and you can fit 4 at a time on the big cast iron. My propane jet burner keeps the cast iron incredibly hot so the meat crisps beautifully.