Sauce

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3 tablespoons (45ml) mayonnaise

1 tablespoon (15ml) ketchup

2 teaspoons (10g) sweet pickle relish

½ teaspoon sugar

½ teaspoon distilled white vinegar

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Burgers

8 ounces (225g) fresh beef chuck with plenty of fat, cut into 1-inch cubes

2 teaspoons (10ml) vegetable oil, divided

1 large onion, finely chopped (about 1 ½ cups)

Kosher salt

2 soft Hamburger buns, preferably Arnold brand

Freshly ground black pepper

8 dill pickles chips

2 quarter-inch-thick slices ripe tomato

2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces

¼ cup (60ml) yellow mustard

4 slices deli-cut American Cheese

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1. For the Sauce: Combine all ingredients in a small bowl, and stir to combine. Cover and refrigerate until ready to use (sauce can be refrigerated up to 5 days).

2. Preheat oven or toaster oven to 400°F (200°C). Meanwhile, in a 10-inch nonstick skillet, heat 1 teaspoon (5ml) oil over medium-high heat until shimmering. Add onion and ½ teaspoon salt, reduce heat to medium-low, and cook, tossing and stirring occasionally, until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon (15ml) water to skillet and stir to scrape up any browned bits. Continue cooking until water evaporates and onions start sizzling again, about 1 minute. Repeat process, adding 1 tablespoon (15ml) of water at a time, until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.

3. Place closed buns in preheated oven until slightly darkened and crisped, about 2 minutes. In a 12-inch skillet, heat ½ teaspoon oil over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total. Transfer buns to a plate or tray; wipe out skillet. Spread sauce on bottom halves of each bun, then top each with 4 pickle slices, 1 slice tomato, and 1 lettuce leaf. Set aside.

4. Form ground beef into four 2-ounce balls. Using damp hands, press each into a patty that is 3/16-inch-thick, and 4 inches in diameter. Season generously with salt and pepper.

5. In now-empty skillet, heat remaining ½ teaspoon oil over medium-high heat until lightly smoking. Add beef patties and cook without moving until well browned and crusty on bottom side, about 2 minutes and 30 seconds. Using a spoon, spread 1 tablespoon (15ml) mustard on raw side of each patty. Using a spatula, flip patties so mustard side is down, and continue to cook for 1 minute. Top each patty with 1 slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onion-topped patties. Transfer burger stacks to prepared bottom buns. Close sandwiches, and serve immediately.