Spicy Mayo: In a small bowl, combine mayonnaise and pickle juice, whisking until smooth. Gradually add sriracha, tasting as you go, until you reach your preferred level of heat.

Pickle Topping: Mix together chopped pickles and whole grain mustard in a bowl. Set aside for later use.

Burger Patties: Place the ground meat in a large bowl, spreading it evenly across the bottom and slightly up the sides to ensure even seasoning. Generously season with salt and pepper, then mix in the mayonnaise.

To check seasoning, shape a small portion of the meat into a mini patty. Heat a small skillet over medium heat with a touch of oil, sear the patty on both sides, allow it to cool slightly, and taste. Adjust the seasoning in the raw mixture if needed, repeating the test as necessary.

Divide the meat into eight equal portions (about 3 ounces each), roll into balls, and gently flatten them to roughly ¾ inch thick and 2 to 3 inches wide. For more uniformity, you can press the meat into a round cookie cutter. Create a shallow indent in the center of each patty to prevent them from puffing up during cooking.

Cooking: Preheat your oven to 375°F (190°C).

Heat a large cast-iron skillet over high heat and add enough canola oil to lightly coat the bottom. Once the oil is lightly smoking, place the patties in the skillet in a single layer, leaving space between each (cook in batches if needed). Firmly press each patty down with a metal spatula to ensure even cooking. Sear undisturbed for 2 to 3 minutes, or until the edges are nicely browned. Flip the patties and top each with a slice of cheese. Cook for another 3 to 5 minutes, or until done to your liking.

Assembly: Toast the buns in the preheated oven for 3 to 5 minutes, or until lightly golden. On each bottom bun, spoon a dollop of spicy mayo without spreading. Add a burger patty, a spoonful of the pickle mix, another layer of mayo, and a second patty. Finish with more pickle mixture, another touch of spicy mayo, and the top bun. Serve hot and enjoy!