Prep Beef: Divide ground beef into 2oz portions, to make 12 loose balls. Do not pack the meat tightly. Keep refrigerated, covered, until ready to cook.

Make Burger Sauce: In a small bowl, mix mayo, ketchup, mustard, pickle juice. Taste and add BBQ sauce. Set aside.

Heat Pan: Heat a cast iron skillet or griddle over high heat until very hot (almost smoking).

Toast the Buns (optional): Butter buns and toast in the pan until golden. Remove and set aside.

Smash Patties: Place 2–4 beef balls onto the hot surface (work in batches). Immediately smash very thin (about 1/4 inch thick) using a sturdy spatula or burger press.

Season with salt and pepper directly onto the patties after smashing.

Cook undisturbed for 30 seconds - 1 minute, until edges are crispy.

Flip & Add Cheese: Scrape under patties and flip. Add cheese immediately. Cook 30–60 seconds more, then remove to a plate.

Assemble: Spread burger sauce on the bottom bun, stack two patties per burger, then add toppings as desired. Finish with top bun.