Form eight four-ounce burger patties, roughly the shape of a hockey puck. Heavily season the burgers with kosher salt. (kosher salt is not table salt. Has a much cleaner salt flavor, more suitable for cooking)

Heat a large, heavy-bottom cast iron pan over high heat. When the pan just starts to smoke, add the burger patties, (remember to place the patties in the pan, away from you, to prevent any hot oil injury) working in batches to avoid overcrowding the pan. Sear one side of the patty for two minutes, flip, and “smash” it flat with an offset spatula and sear the other side. Add one slice of cheese to each patty, let it melt slightly. Place the patties on top of each other while resting. Remove the patty stacks from the heat and allow to rest.

For the Grill, pre flatten the patties (about the size of the bun). This will assist in skipping the “smashing flat” step above.

Spread the butter equally on the cut side of the buns. Toast lightly in the same pan as the burger.

Place the bottom bun on the plate. Place two patties on top of each other on the bun. Lay red onions on each burger, followed by pickle chips and 2Tbls of Burger sauce. Place the other half of the bun on top and serve.

Combine all ingredients and set aside. The sauce can be stored, covered, in the fridge

Combine all ingredients except the oil in a medium bowl. Blend with immersion blender, Pour the oil in a slow, steady stream into the egg mixture. Continue until all of the oil has been emulsified into the yolk mixture. If the mayonnaise becomes too thick, thin with the water. Set aside.