First, whisk together the ingredients to make the sauce. Remove about 1/4 of the sauce and place in a separate bowl and set aside.

Cover the remaining sauce and refrigerate until needed.

Take the ground beef and separate the meat into 8 equal sections. If you want thinner, double patties, split each section into two.

Roll each portion of ground beef into a ball.*

Preheat your griddle or pan to 400° F.

Once hot, quickly place a ball of ground beef onto the hot surface, cover with a square of parchment paper and use the back of a spatula to smash the burger until very thin.

Remove the parchment paper, season with salt, pepper and garlic powder and then spread approx 1/2 tsp of the set aside burger sauce onto the meat.

Repeat with more burger patties as desired and as your griddle or pan has room.

Cook the patty for approx 3-4 minutes on the first side, and then flip and cook for an additional 2-3 minutes or until the internal temp reaches 160° F.

If making thinner, double patties, I like to sandwich my cheese in between the two patties. Once the patties are cooked through, add the cheese on top of one patty and place the other on top of the cheese and set aside while putting together the buns.

Repeat until all patties have been cooked. Discard the remaining burger sauce that was used with the uncooked meat.

To prep the buns, on the still hot griddle, toast the buns until golden brown.

Once the buns are toasted, spread some of the reserved burger sauce from the fridge onto the bottom bun and add some pickle chips directly onto the sauce.

Top the sauce with shredded lettuce, tomato slices and onion slices (and any other toppings you’d like).

Place the burger patties on top of the veggies and then finish off with the top bun.

Enjoy!