In a small bowl combine mayonnaise, ketchup, yellow mustard, sugar, and white wine vinegar. Stir until smooth. Taste and add up to 1 teaspoon pickle juice if you want more tang. Refrigerate while you cook patties.

Slice the tomato into 1/4-inch thick slices. Thinly slice the red onion. Shred the iceberg lettuce and pat dry. Set pickles nearby.

Form & Cook Patties

Divide the ground beef into 4 equal balls (about 4 oz each). Gently shape each into a 3.5–4 inch round patty about 1/2 inch thick; do not overwork the meat. Press a shallow dimple in the center of each patty to help them cook evenly.

Season both sides of each patty with kosher salt and freshly ground black pepper. Brush the cooking surface lightly with vegetable oil and heat a heavy skillet or griddle over medium-high heat until shimmering (about 3–4 minutes).

Place patties on the hot surface, leaving space between them. Cook without pressing for 3 minutes. Flip and add Worcestershire sauce to the cooked side. Cook another 2–3 minutes for medium (adjust time for desired doneness).

About 1 minute before the patties are done, place a slice of American cheese on each patty and cover the skillet with a lid or tent loosely with foil to melt the cheese, about 45–60 seconds.

Toast Buns & Assemble

While patties cook, spread softened butter on cut sides of the buns. Toast the buns cut-side down on a separate skillet or griddle over medium heat until golden and slightly crisp, 1–2 minutes.

To assemble: spread about 1 tablespoon of Joey sauce on the bottom bun. Place the cheeseburger patty on top. Add 2 pickle chips, a few rings of red onion, a tomato slice, and a small handful (about 1/4 cup) of shredded lettuce. Brush a little sauce on the top bun or spread additional sauce if desired, then close the burger.

Serve immediately with fries or chips.