After searching for this answer I only come up with a smash burger. Like the burgers are smashed on the grill while cooking. The problem I am seeing within the last couple years are my burgers/mcchickens smashed to all hell in the paper wrapper. This hasn’t always been the case and I’m just curious why my buns are like pancakes? Has training changed or is it just speed in wrapping burgers? Quality control is slipping?

Edit: my main question was in reference to the bun. I understand burger paddies are flat, smash burgers are smashed. I’m am just tired of my buns being smashed paper thin. I get speed but this has been out of control recently. So I’m curious to training? Any former employees here?