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Combine everything in one bowl: Add mayo, ketchup, Dijon, Worcestershire, smoked paprika, garlic powder, onion powder, pickle juice, and honey to a medium bowl. Don’t sift, don’t blend — a regular whisk does it all.
Whisk vigorously for 30 seconds: The sauce should look uniformly pale-coral pink, smooth, no streaks of ketchup or mustard visible. If you see streaks, whisk longer.
Taste & season: Taste with a clean spoon. Adjust: more salt = brightens flavor, more honey = sweeter, more Dijon = sharper, more paprika = smokier. Trust your palate.
Rest in fridge for 10 minutes: Optional but recommended — resting lets the flavors marry. The garlic and onion powders hydrate, the paprika blooms, everything tastes deeper. Worth the 10 minutes.
Slather generously: Spread on BOTH bun halves (this is the secret). Don’t be polite about quantity. Sauce is the whole point — let it ooze. Garnish with a sprinkle of paprika for that Pinterest pin shot.