Begin by portioning 1 pound of cold 80/20 ground beef chuck into four 4-ounce balls. Keep the beef cold to help achieve juiciness and crispness.

Butter the cut sides of your brioche buns. Heat a skillet over medium-high heat, then toast the buns cut-side down for 2–3 minutes until golden brown.

Increase the skillet heat to high until it starts to smoke. This temperature is crucial for creating an incredible sear.

Place the chilled beef balls into the skillet and use a spatula to smash them into ultra-thin patties with jagged edges.

Season the patties with salt and pepper. Cook for about 2 minutes until charred edges form and juices bubble up.

Flip the patties, add a slice of American cheese, pour a teaspoon of water into the skillet, and cover to steam until the cheese melts.

Transfer each patty onto the toasted brioche buns, layer with dill pickles, and spread the sauce mixture on the top bun.