Cut the skin-on chicken thighs into small bite size pieces and place them on a tray in a single layer, then leave in the freezer for about one hour until hardened.

In small batches inside a food-processor, pulse and blend the semi-frozen chicken until it’s coarsely ground.

Lay a large square of parchment paper on the working surface, then tightly pack the ground chicken into a ⅓ measuring cup.

Use a butter knife to score the edges of the cup to release the puck of meat onto the parchment paper.

Place another large square of parchment on top, then use a flat-bottomed plate to press the puck into a pattie that’s about ⅓″ (1 cm) thick.

Repeat until all the ground chicken is done. You should have about 10~11 patties. Cover and freeze the patties until needed.

Mix fine sea salt, black and white pepper evenly in a bowl.

Take as many patties as needed out of the freezer and let it thaw slightly on the counter.

Cut the buns horizontally and spread the cut-side with softened unsalted butter, then toast on a skillet until golden browned.

Spread one side of the bun generously with mayonnaise, and the other side with Dijon mustard.

When the patties have become pliable, heat a large flat skillet over high heat and coat it generously with ½ canola oil and ½ unsalted butter.

Remove the parchment on one side of the patties and season it with the sea salt-mixture.

Place the patties in the skillet with the seasoned side down while removing the parchment on the other side, then season the second side as well.

Use a flat spatula to gently press the patties down against the skillet.

Cook until the first side is deeply golden browned, then flip the patties and allow the second side to crisp up and brown as well.

Place the crispy patty on each bun. Add a single slice of American cheese for each burger.

Serve immediately with pickles.