In a large bowl, gently combine ground beef with salt, pepper, garlic powder, and onion powder. Don’t overmix. Overworking the meat makes tough burgers, and we want juicy tenderness.

Divide the beef into four equal portions. Shape each into a patty slightly larger than your bun, pressing a small indentation in the center with your thumb. This prevents the burger from puffing up in the middle.

Slice your brioche buns in half. Spread a thin layer of butter on the cut sides and toast them in a skillet over medium heat until golden brown. This step adds flavor and prevents soggy buns.

Set aside.

Heat your cast iron skillet over medium-high heat until very hot. Place the patties in the skillet and let them cook undisturbed for 3–4 minutes. Don’t press them down. Let that crust form.

Flip and cook another 3–4 minutes for medium doneness. During the last minute, place a slice of cheddar cheese on each patty and cover briefly to melt.

The smell at this stage? Pure heaven.

In a small bowl, mix mayonnaise, ketchup, mustard, pickle juice, and smoked paprika until smooth. Taste and adjust if needed.

Spread sauce on the bottom bun. Add the cheesy patty, then lettuce, tomato, onion, and pickles. Finish with the top bun.

Press gently. Take a breath. Then take a bite.