Drive-thru Recipe

Make sauce

In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon ketchup, 1 teaspoon yellow mustard, 1 teaspoon sweet pickle relish, 1/2 teaspoon white wine vinegar, 1/4 teaspoon granulated sugar, 1/8 teaspoon onion powder, 1/16 teaspoon garlic powder and a pinch (1/16 tsp) salt. Whisk until smooth and taste; adjust balance with a little more vinegar for tang or more sugar for sweetness. Cover and chill while you prepare the rest (at least 10 minutes for flavors to meld).

Form and season

Divide 1/4 lb ground beef into a loose ball and gently press into a patty about 3.5–4 inches in diameter and roughly 1/2 inch thick. Do not overwork the meat. Season both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Cook patty

Heat a cast-iron skillet or nonstick pan over medium-high heat until shimmering (about 2–3 minutes). Add the patty and cook undisturbed for 2–3 minutes until a browned crust forms. Flip and cook 1.5–2 minutes more. Place 1 slice American cheese on the hot patty, cover the pan or tent with foil for 30–45 seconds to melt cheese. Remove from heat and let rest 30 seconds.

Toast buns

Spread 1 tablespoon softened butter evenly on the cut sides of 2 buns. Heat a clean skillet over medium heat and toast the buttered sides until golden brown, about 1–2 minutes. Remove from heat.

Assemble

Spread about 1–2 tablespoons of the prepared special sauce onto the bottom bun. Place the cheese-covered patty (or omit patty for a vegetarian 'Drive-Thru' style) on top of the sauce. Add 3 dill pickle slices evenly on the patty, then scatter 1/2 cup shredded iceberg lettuce over the pickles. Drizzle an additional 1/2 teaspoon of sauce over the lettuce if desired. Cap with the toasted top bun and press gently.