Stir the mayonnaise, ketchup, mustard, pickle brine and garlic powder together and refrigerate the house sauce.
Heat a steel griddle or cast-iron skillet over high heat until a drop of water skitters away, then butter and toast the cut buns for 1 minute.
Place 4 cold beef balls on the bare hot surface, season them and immediately press each one firmly through a square of parchment to about 1/4 inch thick.
Leave the patties untouched for 90 seconds until the edges are dark and lacy; do not re-smash them.
Scrape hard beneath each patty, flip it, add one cheese slice and cook for 60 to 90 seconds until the beef reaches 160°F.
Repeat with the remaining beef balls, keeping the first batch warm without stacking the crisp edges.
Spread sauce on both halves of each bun, then stack lettuce, 2 cheesy patties and 4 pickle chips inside each bun.
Close the burgers and serve immediately while the edges still crackle.
