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Caramelize 2 chopped yellow onions in 4–6 tablespoons butter with a pinch of salt until jammy and browned (about 20–30 minutes).
Mix caramelized onions with 1 cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon yellow mustard, 1 cup shredded kosher dill pickles, 2 teaspoons pickle juice, a pinch of paprika, and salt and pepper to taste.
Roll 80/20 ground beef into ¼-pound balls and season with kosher salt.
Place each ball on parchment paper.
On a screaming hot griddle, flip the burger onto the griddle, leaving the parchment on top.
Smash very thin with a burger press, then peel off the paper.
Sprinkle with a little more salt.
Cook until a deep crust forms, then flip and top with cheddar cheese.
Toast brioche buns on the griddle while the cheese melts.
Spread plenty of sauce on the toasted buns, add the burger, and enjoy.