In a small mixing bowl, mix together the 3 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, 1 tsp dill pickle brine from the jar, and ½ tsp smoked paprika until smooth. Taste and adjust seasoning. Set aside in the fridge until ready to serve.

In a mixing bowl, combine the 1 lb ground beef 80/20 blend recommended, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, ¼ tsp black pepper freshly ground, and ½ tsp Worcestershire sauce. Mix gently with your hands just until the seasoning is evenly distributed — do not overwork the meat or the patties will be tough.

Divide the meat into 8 equal portions (about 2 oz each). Roll each into a ball, then flatten into a patty slightly wider than your 8 pieces slider buns such as King's Hawaiian rolls — they will shrink as they cook. Use your thumb to press a shallow dimple in the center of each patty to prevent puffing.

Heat a cast iron skillet over medium-high heat until very hot, about 2 minutes. Add the 1 tbsp neutral oil such as vegetable and swirl to coat. Working in batches if needed to avoid crowding, add the patties and cook undisturbed for 2 to 2.5 minutes until a deep brown crust forms on the bottom.

Flip each patty once. Immediately lay a slice of slices American cheese on top of each. Cook for another 1 to 2 minutes until the cheese is melted and the patty is cooked through (internal temperature of 160°F). Transfer to a plate and rest for 1 minute.

Wipe out the cast iron skillet or use a separate skillet. Spread the cut sides of the pieces slider buns such as King's Hawaiian rolls with softened unsalted butter. Toast them cut-side down over medium heat for about 60 to 90 seconds until golden and lightly crispy. Watch closely — they toast quickly.

Spread a generous amount of the slider sauce on both the top and bottom 8 pieces slider buns such as King's Hawaiian rolls. Place a cheesy patty on each bottom bun. Layer with a 8 slices dill pickles slice, a pinch of shredded 1 cup shredded iceberg lettuce, and a slice of medium tomato thinly sliced and ½ medium white onion thinly sliced if using. Cap with the top bun and serve immediately.