To make the sauce, in a small bowl, whisk together the mayo, mustard, ketchup, pickle brine, and cayenne until smooth. Give it a taste and adjust seasonings accordingly, adding more brine or cayenne as needed. Cover with plastic wrap and chill in the fridge until ready to use.

To make the burgers, in a large bowl, lightly combine the beef with salt, pepper, and granulated garlic. Divide into 4 equal pieces and then shape into rounds. Set aside.

Heat a large cast iron skillet over medium-high heat. Once hot, melt in a tablespoon of butter. Split open two of the buns and place them cut side down into the butter and cook until lightly golden brown and toasted, about 30 seconds to 1 minute. Transfer to a platter and melt in the remaining butter. Toast the last two buns and set aside as well.

In the same skillet, place a ground beef round in and then using a flat large spatula press down firmly to smash down the patty as flat as possible. Season lightly with a bit more salt and pepper on top and cook until the burger patty is caramelized and browned, about 2 ½ minutes. Flip over and place a slice of cheese on top and continue to cook for 1 more minute. Transfer cheeseburger onto a plate or platter and continue cooking the rest in the same way.

To assemble the burgers, spread the toasted buns with the sauce, place a cheeseburger on top of the bottom buns and then top with a piece of lettuce, and two slices tomato. Sandwich with the top bun and serve. Enjoy!