Divide ground beef into two equal portions (about 8 oz each). Gently form into patties about 3/4-inch thick and slightly wider than the buns. Do not overwork the meat. Season both sides evenly with kosher salt, black pepper and garlic powder.

Preheat and cook

Heat a cast-iron skillet or grill over medium-high heat until very hot (about 4–5 minutes). If using a skillet, add a light brush of oil. Place patties on the hot surface and cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately place a cheddar slice on each patty. Cook another 3–4 minutes for medium doneness (adjust time for desired doneness).

Toast buns and assemble

While the patties finish, butter the cut sides of the buns and toast face-down in a separate skillet or oven until golden (1–2 minutes). Place lettuce on the bottom bun, then the burger patty with melted cheddar, tomato slice, red onion, and pickle chips. Spoon special sauce on the top bun and close. Serve immediately.

Fries

Prep potatoes

Wash and peel potatoes (peeling optional). Cut into 1/4–1/2-inch sticks for classic fries. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with clean kitchen towels or paper towels.

Fry in two stages

Heat vegetable oil in a heavy pot to 325°F (163°C) — if you don't have a thermometer, heat until a small cube of bread sizzles gently. Fry the potatoes in batches 3–4 minutes until pale and partly cooked but not browned. Remove to a paper-towel-lined tray. Increase oil heat to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with kosher salt, black pepper and paprika while hot.

Onion Rings

Slice and separate rings

Peel the onion and slice into 1/4-inch rings. Separate into individual rings and set aside.

Make batter

In a bowl combine flour, cornstarch, baking powder and salt. In a separate bowl whisk the egg with cold sparkling water until combined. Add the wet mixture to the dry ingredients and stir lightly — the batter should be slightly lumpy and cold.

Fry rings

Heat oil in a deep pan to 350°F (175°C). Working in small batches, dip onion rings into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown, about 2–3 minutes per batch. Remove to paper towels and season lightly with salt while hot.

Special Sauce

Mix sauce

In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, onion powder, sugar and black pepper. Stir until smooth and taste; adjust seasoning to taste. Refrigerate for at least 10 minutes for flavors to meld before serving.