Best Cheeseburger

Combine cucumbers, dill, garlic, mustard seeds and peppercorns in 1-quart mason jar. Set aside.

Combine vinegar, water, 1 tablespoon salt and sugar in small saucepan. Cook over medium heat just until sugar and salt dissolve. Carefully pour mixture over cucumbers, covering completely but leaving 1/4-inch gap between top of jar and liquid. Seal jar; gently shake a few times to combine. Let jar cool to room temperature. Refrigerate at least 12 hours.

Combine all sauce ingredients in small bowl. Cover; refrigerate until serving.

<em>Heat broiler to high</em>.

Spread cut sides of hamburger buns with Butter with Canola Oil. Place onto baking sheet, buttered-side up. Broil 1 minute or until buns are lightly toasted. Set aside.

Divide ground beef into 4 equal portions. Shape into 2-inch patties, each about 2 inches thick. (Do not overwork meat.) Sprinkle tops with 1/4 teaspoon each salt and pepper. Place onto parchment-lined platter. Refrigerate until cooking time.

Brush 12-inch stainless steel or cast iron skillet with vegetable oil. Heat over medium-high heat until oil is almost smoking. Working with <em>1</em> patty at a time, place in hot skillet, seasoned-side down. Firmly smash down using heavy weight spatula. (Use second spatula to push down for more leverage.) Flatten patty to about 1/2 inch thick. Repeat with other patties. Season patties with remaining salt and pepper.

Cook burgers, without moving them, 90 seconds. Using spatula, flip burgers, making sure to scrape bottom of pan to include bottom crust. Cook 30 more seconds. Top each burger with <em>1 slice</em> cheese; continue cooking 90 seconds or until internal temperature reaches 160°F or desired doneness. Place burgers onto toasted buns; top with sauce and pickles. Serve immediately.