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Preheat a skillet or griddle over medium-high heat and add butter for cooking.
Cook bacon to desired crispiness, season with Q Lab Brown Sugar Rub, and set aside.
Prepare the Dijonnaise by mixing mayonnaise, Dijon mustard, Clark Crew whole-grain mustard, white wine vinegar, salt, and Double Pepper Cow Cover.
Shape ground beef into 6 oz patties, season with SPG rub, and cook for 3-4 minutes on each side in the skillet.
Add a slice of American cheese to each patty during the last minute of cooking.
In a separate skillet, melt butter and cook eggs to preferred doneness.
Toast brioche buns.
Spread Dijonnaise on bottom buns, add cooked patty with melted cheese, cooked egg, thinly sliced pickles, minced red onion, and crispy bacon if desired.
Serve warm with your favorite side.