In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, Worcestershire sauce, paprika and hot sauce (if using). Season with salt and black pepper. Taste and adjust—add more vinegar for tang or more relish for sweetness. Refrigerate while you prepare the burger so flavors meld (at least 10 minutes).

Burger Patties & Cooking

Divide the ground beef into two equal portions (about 8 oz each) and form into loose patties about 3/4" (2 cm) thick, slightly wider than the buns. Avoid overworking the meat.

Season both sides of each patty evenly with kosher salt, black pepper, garlic powder and onion powder.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties on the hot surface. Cook undisturbed for 3–4 minutes to form a crust. Flip once and immediately place a slice of cheddar cheese on each patty. Cook another 3–4 minutes for medium, or longer for desired doneness. If needed, cover the skillet for 30–60 seconds to fully melt cheese.

Buns & Assembly

While patties cook, butter the cut sides of the buns. When patties are nearly done, reduce heat to medium-low and place buns, cut-side down, on the skillet for 1–2 minutes until golden and toasted. Remove buns and keep warm.

On the bottom bun spread about 1 to 1.5 tablespoons of the tangy house sauce. Top with lettuce (about 1/2 cup), two tomato slices, and 2–3 pickle slices. Place the cheddar-topped patty on the prepared bottom bun.

Spread a thin layer (about 1 tsp) of sauce on the top bun, set it on the burger, press gently to secure, and serve immediately.

Optional Side (Fries)

If serving fries, cook frozen French fries according to package instructions (bake or air-fry) until crisp. Toss with 1/4 tsp salt and serve alongside the burger with extra sauce for dipping.