Make the special sauce: In a small mixing bowl, whisk together the mayonnaise, ketchup, mustard, vinegar, smoked paprika, garlic powder, onion powder, and sugar. Stir until the colour turns a uniform pale coral and the texture is smooth and creamy. Set aside in the fridge while you prepare the patties.

Divide the meat: Without overworking the mince, gently divide it into 4 equal balls, each about 125g. Handle the meat as little as possible—your hands should feel the cool, soft texture of the mince, but avoid compressing it.

Heat the pan: Place a large frying pan or cast-iron skillet over high heat for a full 3 minutes. Add the oil and swirl to coat the base—the oil should shimmer and just begin to smoke.

Smash the patties: Place one meat ball into the hot pan. Using a stiff metal spatula, press down firmly and evenly to flatten the ball into a thin patty, about 1cm thick. You should hear an aggressive, satisfying sizzle immediately. Season generously with salt and pepper. The patty will look ragged at the edges—this is exactly what you want for a lacy, crispy crust.

Cook the first side: Leave the patty undisturbed for 90 seconds. Watch for the edges to turn a deep mahogany brown and the centre to lose its raw pink sheen. The sizzle will become slightly quieter as moisture escapes.

Flip and add cheese: Slide the spatula under the patty—it should release easily if the crust is well-formed. Flip it over. The cooked side should be dark brown with crispy, frilly edges. Immediately place a slice of cheese on top. Cook for another 60 seconds, until the cheese has melted and the underside is golden with darker spots.

Rest and assemble: Transfer the patty to a plate and let it rest for 1–2 minutes. While it rests, toast the buns in the residual pan heat until the cut sides are golden and fragrant, about 30 seconds. Spread a generous tablespoon of special sauce on the bottom bun, layer with lettuce, tomato, the cheeseburger patty, and a pile of sliced pickles. Cap with the top bun and press down gently—the first bite should give a slight crunch from the crust.