1. Prepare the Special Sauce: In a small bowl, combine the mayonnaise, ketchup, diced dill pickle, yellow mustard, garlic powder, and onion powder. Stir everything together until well combined. Taste and adjust seasonings if needed. Set aside.

2. Form the Beef Balls: Divide the ground beef into four equal portions, about 6 ounces each. Gently roll each portion into a loose ball – do not compress them too much, as this can make the burgers tough. Season the beef balls generously with salt and pepper on all sides.

3. Heat the Cooking Surface: Place a large cast-iron skillet, griddle, or heavy-bottomed pan over high heat. Let it heat up for at least 5 minutes until it’s smoking slightly. This high heat is essential for achieving that perfect crust. Add the neutral oil to the hot pan.

4. Smash the Patties: Place two beef balls onto the hot skillet, leaving some space between them. Immediately use a sturdy metal spatula (or a burger press) to firmly press down on each beef ball, smashing it into a thin patty, about 1/4-inch thick. Press hard for 10-15 seconds to maximize contact with the hot surface.

5. Cook and Flip: Cook the smashed patties for 2-3 minutes, undisturbed, until the edges are crispy and browned, and you see some juices bubbling up through the top. Scrape underneath the patty with your spatula to release it from the pan, then flip.

6. Add Cheese and Assemble: Immediately place a slice of cheese on top of each flipped patty. Cook for another 1-2 minutes, or until the cheese is melted and the burger is cooked through. While the second side cooks, lightly toast your burger buns on the same skillet or a separate toaster.

7. Build Your Burgers: Spread a generous amount of special sauce on both the top and bottom halves of the toasted buns. Place a cheesy patty (or two for a double burger!) on the bottom bun. Add any desired toppings like lettuce, tomato, onion, or extra pickles. Crown with the top bun and serve immediately.

8. Repeat for Remaining Burgers: If cooking for more than two, cook the remaining beef balls in batches to avoid overcrowding the pan, ensuring each burger gets that perfect sear.