Whether sitting on a mid-century swivel stool behind a shiny Formica countertop or anticipating the arrival of a carhop at your window, generations of Americans have grown up eating smashed burgers. The process for making smashed patties at most diners is similar: flattening ground beef on a white-hot griddle until incredibly thin, with almost laced, caramelized edges. In this feature, we profile four classic smashed-burger joints, each operating in their hometowns for more than 60 years. These beloved spots have stood the test of time in their communities, proving that certain flavors define the essence of what it means to be home.