• 80/20 Ground Chuck or Ground Beef of choice
• 1tbsp Worcestershire Sauce 
• 1/2 Cup Mayonnaise
• 1/4 Cup Ketchup
• 1/4 Cup Dill Pickles Finely Diced
• 1tbsp Dill Pickle Juice
• 1/4tsp Ground Pepper
• 1/2tsp Garlic Powder
• 2 to 4tbsp of Heartbeat Hot Sauce Dill Pickle Serrano
  
  

Instructions:

1. In a large bowl, mix Ground Beef, salt and pepper, Worcestershire sauce, and Heartbeat Hot Sauce Dill Pickle Serrano - lots of it -  together until well combined.
   
   
2. Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of hamburger mixture to the lid and fold plastic wrap over the top to press and mould the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.
   
   
3. Cover and refrigerate for about 1 hour. (This will help the burgers keep their shape on the grill)
   
   
4. While burgers are resting, make the secret sauce: stir mayonnaise together with ketchup, pickles, pickle juice, ground pepper, garlic powder, and even more Dill Pickle Serrano hot sauce. Place in refrigerator.
   
   
5. Also, prep your burger toppings: slice tomatoes, wash and tear lettuce, slice the onion, etc.
   
   
6. To grill, place each burger onto preheated grill. Cook 3 minutes on one side and then flip. Brush with BBQ sauce. Add cheddar cheese slices on each patty, cover and cook 1 minute. Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.