In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, pickle juice (or water), Worcestershire sauce, thyme, rosemary, garlic powder, salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).

Shape the ground beef mixture into a firm ball. This helps the beef mixture bind together to yield firm patties. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.

Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8x8-inch square). You can also roll it out with a rolling pin.

Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.

Heat oil in a cast-iron skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.

At the same time, you can cook some onion rings on one side of the skillet to add on top of the burger.

Slice the hamburgers and toast the slices on the grill, if desired.

On each hamburger bun, spread 1 tablespoon mayonnaise onto the bottom half of the bun. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with 1 slice of tomato, 2 or 3 slices onions and sliced pickles. Add a tablespoon ketchup on the top half of the bun. Place the top half of the bun on top to assemble the hamburger.

Serve with a side of crispy french fries.