Preparation Instructions: Read through before starting. This cooks fast and hot. Preheat your skillet or griddle well for best crust.

• Make the House Sauce (5 minutes). In a bowl, whisk together mayonnaise, ketchup, mustard, chopped pickles, apple cider vinegar, hot sauce, garlic powder, and smoked paprika until smooth. Taste: it should be tangy, a touch sweet, lightly smoky. Cover and chill.
• Prep toppings and beef (10 minutes). Shave the onion paper-thin (mandoline helps). Split buns and spread cut sides with softened butter. Divide the cold ground beef into 4 loose balls (about 5 oz each). Do not compact—loose texture = better craggly crust. Keep beef refrigerated until the pan is ready.
• Preheat the pan (3–5 minutes). Heat a cast-iron skillet or griddle over medium-high until lightly smoking, about 3–5 minutes. Surface should read about 425–450°F (220–232°C). Add the neutral oil and swirl to coat lightly.
• Toast the buns (2–3 minutes). Place buns, buttered side down, and toast until golden at the edges, 1–2 minutes. Set aside on a warm plate or baking sheet. The aroma should be nutty and the surface crisp to the touch.
• Optional onion sizzle (1–2 minutes). For an onion-smash style, scatter a small handful of shaved onions where each patty will sit; season lightly with salt. They should soften and turn translucent quickly.
• Smash and sear, first side (45–60 seconds). Working in two batches, place two beef balls onto the hot surface, spaced apart. Top each with a parchment square and press firmly with a metal spatula (use a second spatula to brace) to a thin 1/4-inch patty. Hold pressure for 10 seconds to set the crust. Peel off parchment; season the exposed side generously with kosher salt and black pepper. If using onions, press the beef directly onto the onions. For mustard-seared style, brush or smear a thin layer of yellow mustard on the top of each patty now. Cook until edges are frilly, deeply browned, and the sizzling sounds sharper—about 45–60 seconds.
• Flip, cheese, and finish (30–45 seconds). Slide the spatula under each patty at a shallow angle to capture the crust and flip in one quick motion. Immediately top each with a slice of American cheese. Cook 30–45 seconds more, until cheese is melted and the interior reads about 160°F (71°C) for well-done thin patties. Transfer to a warm plate and repeat with remaining beef.
• Assemble (1–2 minutes). Spread sauce on top and bottom buns. Add pickle chips. For doubles, stack two patties per bun; for singles, one patty. Cap with the top bun and serve immediately while the edges are still shatter-crisp.