In a small bowl combine mayonnaise, ketchup, yellow mustard, dill pickle relish, Worcestershire sauce, apple cider vinegar, onion powder, garlic powder, salt, and black pepper. Stir until smooth and uniform.

Taste and adjust: add a little more vinegar for tang, more relish for sweetness, or a pinch more salt if needed. Refrigerate while preparing the rest (can be made up to 3 days ahead).

Beef patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 4–4.5 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat.

Make a shallow dimple in the center of each patty with your thumb — this helps the patty cook evenly and resist puffing up.

Season both sides of each patty with salt and pepper just before cooking.

Heat a heavy skillet, cast-iron pan, or griddle over medium-high heat. Add vegetable oil and swirl to coat. When the oil is shimmering and the pan is hot, add the patties (do not overcrowd).

Cook the patties 3–4 minutes on the first side without moving them, until a brown crust forms. Flip and cook 2–3 minutes on the second side for medium (adjust time +/- for desired doneness).

About 30–45 seconds before the patties are done, place a slice of cheddar on each patty and cover the pan with a lid or tent with foil to melt the cheese.

Remove patties to a resting plate and let rest 2 minutes while finishing buns and assembling.

Assembly & finishing

Butter the cut sides of the buns lightly. Return the skillet or a clean pan to medium heat and toast the buns, cut-side down, until golden and lightly crisp, about 1 minute. Remove from heat.

Spread about 1–1.5 tablespoons of burger sauce on the bottom half of each bun.

Place the cheese-topped beef patty on the sauced bottom bun. Top each patty with 2 pickle chips, a tomato slice, a couple of red onion rings (to taste), and a lettuce leaf.

Spread a little burger sauce (about 1 teaspoon) on the top bun, place the top bun over the stack, press gently to set, and serve immediately.