In a small bowl, combine the salt, garlic, pepper, and paprika. Set aside.

In a medium bowl, combine the mayonnaise, pickles, hot sauce, dijon, and pickle juice. Set aside.

Divide the ground beef into 4 even parts (about 3 oz each) and loosely roll into balls. Make sure not to overpack or overhandle the meat, which will lead to tough burgers.

Put the meat balls on a plate and place into the freezer for 10 minutes.

After the meat has been in the freezer for 5 minutes, heat a cast-iron skillet over a medium flame. If your skillet is heating too much, lower heat to medium-high.

Spread ½ tablespoon mayo on the cut side of both bun halves.

Toast the bun halves cut-side down in the cast-iron pan for 1 ½ to 2 ½ minutes or until browned and crispy. Once the buns are all toasted, set them on a sheet tray and place in the oven to keep warm.

Take the meat out of the freezer.

Add 1 tablespoon of butter to the pan and raise the heat to high.

When the butter has melted, add two balls of meat to the pan. Place a small square of parchment paper (about 5x5 inches) over each ball and use a spatula or a burger press to smash the balls down with consistent, firm pressure into thin patties about ¼-inch thick. Be sure to press around in a circular motion to ensure the patties are evenly flattened.

When the patties are flat, remove the parchment and sprinkle half the spice blend over the two patties. Cook for about 1 ½ minutes.

Flip the patties and sprinkle each with a dash of Worcestershire sauce. Top each patty with one slice of cheese, cover the pan and cook until seared and crispy, about 45 seconds minutes and the cheese is melty.

With a spatula, stack one patty on top of the other one, remove to a sheet tray and transfer to the oven to keep warm. (Teri Tip: Use a separate tray from the buns so that the buns do not get soggy from the burger juices.)

Repeat with the other two balls of meat.

Remove the trays with the buns and patty stacks from the oven.

Spread the special sauce on the bottom buns. Top the sauce with some shredded lettuce and tomatoes and pickles. Add a burger stack to each bottom bun and top with the top bun.

Eat right away.