Ultimate Southern Burgers

Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil; set a wire rack inside baking sheet. Arrange bacon on wire rack.

Stir together brown sugar, 1 1/2 teaspoons of the chili powder, and 1/4 teaspoon of the pepper in a small bowl until combined. Sprinkle evenly over top of bacon slices (about 1 teaspoon per slice).

Bake in preheated oven until sugar mixture is melted and bacon is deeply browned, 20 to 25 minutes. Let cool to room temperature, about 15 minutes. Cut each bacon slice in half crosswise; set aside.

Whisk together mayonnaise, ketchup, Worcestershire sauce, pickle brine, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and remaining 1/2 teaspoon chili powder. Cover and chill until ready to use or up to 2 days.

Divide beef into 4 (6-ounce) portions. Working with 1 portion at a time, gently shape into a loose a ball. Flatten the ball between your palms to shape it into a 5-inch patty (about 3/4-inch thick). Cover and chill until ready to cook or up to 12 hours.

Preheat a gas grill to medium-high (400°F to 450°F). Remove patties from refrigerator, and sprinkle evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place patties on oiled grates; grill, undisturbed and uncovered, until patties have formed a deep golden brown crust on the bottom, 5 to 6 minutes. Flip and continue to cook, undisturbed and uncovered until patties are well browned on both sides and a meat thermometer inserted into the center registers 130°F for medium-rare, 3 to 4 minutes.

Place 1 cheese slice on each patty, and continue to cook just until cheese is melted, about 1 minute. Transfer patties to a baking sheet to rest for 5 minutes.

Evenly spread mayonnaise mixture onto cut sides of each bun. Arrange 3 pickle chips on each bun bottom; top each with 1 lettuce leaf, 1 tomato slice, onion slices, and patties. Top each evenly with bacon pieces. Cover with bun tops. Serve.