Make the burger sauce: In a small mixing bowl, stir together the 3 tbsp mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp dill pickle relish, and ½ tsp smoked paprika until combined. Cover and refrigerate until ready to serve.

Cook the 8 slices bacon thick-cut preferred: Lay 8 slices bacon thick-cut preferred strips in a cold skillet and set over medium heat. Cook, turning occasionally, for 8–10 minutes until crispy. Transfer to a paper towel-lined plate. Pour off most of the slices bacon thick-cut preferred fat, leaving a thin coating in the pan.

Form the patties: Divide the 1 ½ lb ground beef 80/20 blend preferred into 4 equal portions (about 6 oz each). Gently shape each into a round patty about ¾-inch thick. Use your thumb to press a shallow dimple into the center of each patty — this prevents them from puffing up during cooking. Season both sides generously with 1 tsp kosher salt, ½ tsp black pepper freshly ground, ½ tsp garlic powder, and ½ tsp onion powder. Drizzle 1 tbsp Worcestershire sauce over the tops.

Cook the patties: Heat the same skillet (with residual 8 slices bacon thick-cut preferred fat) over medium-high heat until just beginning to smoke. Add the patties dimple-side up. Cook undisturbed for 3–4 minutes until a deep brown crust forms on the bottom. Flip once.

Add cheese and melt: After flipping, cook for another 2–3 minutes for medium (internal temp 160°F for well-done). In the last 60 seconds, lay a slice of slices American cheese on each patty. Cover the skillet with a lid or aluminum foil to trap steam and melt the cheese fully.

Toast the buns: While the patties rest, place 4 brioche burger buns toasted cut-side down in the skillet over medium heat for 1–2 minutes until golden and lightly toasted.

Assemble the burgers: Spread burger sauce on both the top and bottom 4 brioche burger buns toasted. Layer the bottom bun with 4 pieces romaine or iceberg lettuce leaves, a 4 slices tomato thickly sliced slice, and 4 slices red onion thinly sliced. Place the cheesy patty on top, then lay 2 strips of slices bacon thick-cut preferred across the cheese. Add 8 slices dill pickles if using, then cap with the top bun. Serve immediately.