In a small bowl, work your magic by mixing together mayonnaise, pickles, ketchup, sugar, and vinegar until you've got a delightful pink concoction. Set it aside for the flavor magic to happen.
Get ready to roll with 4 portions of ground beef, around 3 to 4 oz each (or just eyeball it). Gently shape the patties into your preferred thinness – don't overmix or mold them too much. Sprinkle a dash of salt and pepper on both sides and let them chill on standby.
Heat up a large pan or flat grill over medium to medium-low heat, then generously add vegetable oil. Once it's sizzling, toss in the onions, sprinkle with sugar and salt, and let the magic happen – a few minutes until you see that golden glow on the edges. Carefully flip them and caramelize the other side. Just before they bid farewell to the grill, crown them with cheese.
Crank up the heat to medium-high in a skillet or pan and introduce some more vegetable oil and/or butter to the mix. Drop those patties in and let them sit for about 2-3 minutes per side for that perfect brown crust. Flip them, crown half with a slice of American cheese, and let it all meld together for another minute. Assemble your masterpiece by stacking one cheese-topped patty on another without cheese to create the iconic double. Crown this beauty with a grilled onion base and top it off with a grilled onion sporting some cheesy flair.
Serve it up warm!
