📖 Instructions

1. First things first, make that amazing secret sauce. In a small bowl, combine the mayonnaise, ketchup, yellow mustard, finely chopped dill pickles (or relish), finely minced white onion, garlic powder, smoked paprika, cayenne pepper (if you like a little kick!), Worcestershire sauce, and sugar. Give it a really good stir until everything is wonderfully combined and smooth. Taste it! Does it need a tiny bit more salt? A pinch more sugar? Adjust to your heart's content. Cover it and pop it in the fridge; letting the flavors meld for at least 15 minutes, or even an hour, works wonders.
2. Now for the beef. Gently divide your ground beef into equal portions, about 2 ounces each for 1X serving. Think loose meatballs, but don't compress them too much. We want those natural crevices for maximum crispy edge development. Lightly season each portion with a sprinkle of salt and pepper. Don't overwork the meat here; gentle is the key to tender patties.
3. Get your cast iron skillet (or heavy-bottomed pan) screaming hot over medium-high heat. Seriously, you want it hot enough that a drop of water would sizzle and evaporate instantly. No need for oil yet, the fat from the beef will do its magic. While the pan heats, lightly butter the cut sides of your potato buns and toast them in a separate dry skillet or on the same pan, butter-side down, for 1-2 minutes until golden brown. Set aside.
4. Place one or two beef portions (don't overcrowd the pan, this is important!) onto the hot skillet. Immediately, using a sturdy spatula (ideally with a flat bottom) and pressing down with a second spatula or another heavy, flat object (like a bacon press or another small pan), smash each beef portion flat into a thin patty, about 1/4-inch thick. Press hard and fast! You're aiming for maximum contact with the hot surface.
5. Let the burgers cook undisturbed for 2-3 minutes. This is crucial for developing that incredible, crusty sear. Resist the urge to peek or move 'em! You'll see the edges get dark and crispy and liquid start to bubble up through the patty. When you see that deep, dark brown crust, it's time to flip.
6. Carefully scrape under each patty with your spatula, making sure to get all that delicious crispy bits. Flip them over. Immediately place a slice of American cheese on top of each patty. Let cook for another 1-2 minutes until the cheese is beautifully melted and bubbly, and the burger is cooked through. The internal temperature for a well-done burger is 160°F (71°C), but for such thin patties, visual cues are often enough.
7. As soon as they're done, transfer the cheesy patties to your toasted potato buns. This keeps 'em hot and helps the cheese stay melty. Repeat the smashing and cooking process with any remaining beef portions, ensuring the pan stays hot between batches.
8. Now for assembly! Slather a generous amount of that secret sauce onto both the top and bottom toasted buns. Place your cheesy smash patty on the bottom bun. Layer on those crisp dill pickle chips and a few slivers of thinly sliced white onion. Crown it with the top bun. Serve immediately with your favorite side, like crispy fries or a simple salad. Enjoy your masterpiece; you earned it!