In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, smoked paprika, garlic powder, and salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the burger. Yields about 3/4 cup; use 2 tablespoons per burger.

Burger

Form and season patty

If patty is not pre-formed, shape 6–8 oz of CAB ground chuck into a slightly larger-than-bun patty about 3/4–1 inch thick and make a shallow dimple in the center. Season both sides with kosher salt and freshly ground black pepper immediately before cooking.

Toast bun

Heat a skillet or griddle over medium heat. Spread butter on the cut sides of the bun and toast, buttered-side down, until golden, about 1–2 minutes. Remove and set aside.

Cook patty

Increase heat to medium-high. Add a light coating of neutral oil to the pan if needed. Place the seasoned patty on the hot skillet. Cook undisturbed for 3–4 minutes to develop a brown crust. Flip and immediately place one slice of sharp cheddar on the cooked side. Cook another 3–4 minutes for medium (adjust time +/- 1–2 minutes for desired doneness). Cover the pan for the last minute to help melt the cheese.

Assembly

Spread 1 teaspoon of yellow mustard on the bottom half of the toasted bun.

Spoon 2 tablespoons of the prepared house sauce over the mustard and spread evenly.

Place shredded lettuce (about 1/2 cup) on top of the sauce to create a barrier so the bun doesn't get soggy.

Set the cheddar-topped CAB patty onto the lettuce.

Spoon 1/4 cup warm chili over the top of the patty, letting it sit slightly into the cheese but not overflowing excessively.

Add tomato slice, red onion rings (3), and 3 pickle slices on top of the chili (or arrange beside as preferred).

Spread a thin layer (about 1 teaspoon) of house sauce on the top bun interior, then place the top bun on the burger.

Press gently, let rest 1 minute, then serve immediately.