In a mixing bowl, combine the ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp yellow mustard, 2 tbsp dill pickle relish, 1 tsp white wine vinegar, ½ tsp garlic powder, and ¼ tsp smoked paprika. Stir until smooth and well combined. Taste and adjust seasoning. Cover and refrigerate until ready to use — it gets better as it sits.

Melt 2 tablespoons of unsalted butter in a large skillet over medium-low heat. Add the sliced yellow onions thinly sliced into half-moons and ½ tsp kosher salt. Cook, stirring occasionally, for 20–25 minutes until the onions are deeply golden, soft, and sweet. Stir in the 1 tsp Worcestershire sauce in the last minute of cooking. Remove from the pan and set aside.

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

Divide the meat mixture into 12 equal portions (about 2 oz each). Roll each into a ball, then flatten into a round patty slightly wider than your 12 pieces slider buns Hawaiian sweet rolls work great — they will shrink as they cook. Make a small dimple in the center of each patty with your thumb to prevent puffing.

Heat the same large skillet over medium-high heat until hot. Working in batches if needed, cook the patties for 2–3 minutes per side without pressing them down. Flip once when a deep brown crust forms on the bottom. In the last 30 seconds of cooking, lay a half-slice of slices American cheese halved diagonally on each patty and cover the pan briefly to melt. Remove and set aside.

Preheat your oven to 350°F. Slice the entire sheet of pieces slider buns Hawaiian sweet rolls work great in half horizontally (keeping them connected is fine if using Hawaiian rolls). Place the bottom halves in a baking dish or on a baking sheet. Spread a generous layer of the special sauce on the bottom buns.

Layer the caramelized 2 yellow onions thinly sliced into half-moons evenly over the sauced bottom 12 pieces slider buns Hawaiian sweet rolls work great. Place a cheese-topped patty on each bun. Add 1 cup dill pickle chips and shredded 1 cup shredded iceberg lettuce if using.

Spread or spoon a little more special sauce on the underside of the top 12 pieces slider buns Hawaiian sweet rolls work great, then place them on top of the patties.

Mix the melted unsalted butter with ½ tsp garlic powder. Brush generously over the tops of all the buns. Sprinkle with 1 tsp sesame seeds if desired.

Bake the assembled sliders at 350°F for 8–10 minutes, until the buns are golden and toasted and the cheese is fully melted. Remove from the oven, let cool for 2 minutes, then cut or pull apart and serve immediately.