- 1/4 cup finely chopped dill pickles (to taste)
- ½ cup mayonnaise
- 2 Tbs ketchup
- 2 Tbs sauce from a can of chipotles in adobo
- ½ tsp kosher salt, plus more
- 1½ lb ground beef (20% percent fat)
- 4 potato rolls
- ½ head of iceberg lettuce, leaves separated, torn into pieces about the size of the buns
- 1 white onion, very thinly sliced into rings on a mandoline
- 4 thin tomato slices (optional)
- 2 Tbsp. vegetable oil
- 8 slices American cheese
- Prepare the grill for high heat (~450-500 degrees). Place a cast-iron griddle, flat side up, on grate; heat until very hot, at least 20 minutes
- Mix together pickles, mayonnaise, ketchup, adobo sauce, and ½ tsp. salt in a medium bowl; set special sauce aside
- Divide beef into ~4 oz. portions (don’t form into patties).
- Wrap all the buns together in a large sheet of foil to make a packet (this will keep buns soft and from getting too toasted on the grill). Place packet on grate and grill, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice, if using.
- Drizzle oil over griddle and use paper towels to evenly coat surface. The oil needs to be hot; you should see smoke almost instantly. Season patties lightly with salt. Place 4 on griddle, smash them down with the spatula, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are very crisp, about 2 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 30 seconds. Transfer patties to buns with toppings, stacking 2 patties on each bun. Repeat with remaining 4 patties, scraping off any cheese stuck to griddle in between batches.