In a small bowl, add the mayonnaise, ketchup, mustard, sweet relish, Worcestershire sauce, paprika, garlic powder, and onion powder. Whisk until smooth and fully combined. Cover and place in the refrigerator while you prepare the tacos. This helps the flavors come together.

Heat a griddle or large skillet over medium-high heat (about 400°F). Let it fully preheat so the beef will form a good crust when it hits the surface.

Divide the cold ground beef into 6 equal balls, each a little over 2½ ounces. Do not flatten yet—keeping the beef cold helps create a better smash and crisp edge.

Place one beef ball in the center of a tortilla. Using clean hands or the bottom of a measuring cup, press the beef into a thin, even layer that covers most of the tortilla. Sprinkle the beef evenly with salt and cracked pepper. Repeat with remaining tortillas.

Lightly drizzle about 1 tablespoon of oil onto the hot griddle and spread it around. Place the tacos beef-side down onto the griddle. Use a spatula to press each taco firmly into the surface so the beef makes full contact.

Cook for 2–3 minutes without moving the tacos. This allows the beef to develop a deep, crispy crust. You should see the edges browning and the tortilla beginning to soften.

Carefully slide a spatula under each taco and flip it over. Immediately place one slice of cheese on top of the cooked beef. Continue cooking for another 1–2 minutes, until the tortilla is golden and crispy and the cheese is melted.

Transfer the tacos to a plate. Drizzle generously with the chilled burger sauce, then top with shredded lettuce, diced red onion, and dill pickle chips.

Fold the tacos in half and serve immediately while hot and crispy.