Preparation

• In a large bowl, combine all patty ingredients. Gently knead with hands until just combined; don’t overwork the meat. Divide into 8 loose 3-ounce balls and keep chilled.
• Heat a large electric or flat-top griddle to hot (400–450°F). While it heats, whisk together all crack sauce ingredients in a small bowl and chill until ready to use.
• Place 2 beef balls on the hot surface, cover each with a parchment square and smash down firmly until about ¼-inch thin. Hold for 10 seconds to form a crust. Peel off parchment and season with a pinch of pepper.
• Cook 60-90 seconds until edges are deeply brown and juices bubble through the top. Scrape under each patty, flip, and top with a slice of cheese. Cover with a pot lid to melt the cheese and cook 30-45 seconds more. Transfer to a plate. If making doubles, stack two patties together while hot.
• While patties cook, butter the buns and toast cut-side down on the cooler side of the griddle until golden.
• Spread crack sauce on both bun halves. Layer with lettuce, tomato, a single or double patty, and pickles if using. Serve immediately.