Combine all the ingredients for the Smash Sauce in a small bowl. Mix well and set aside.

In another small bowl, combine the kosher salt, ground black pepper, and seasoned salt to create a seasoning blend for the burgers.

Divide the ground chuck into 4 equal portions and roll each portion into a ball. Do not pack them too tightly. Season the outside of each ball with a small pinch of the seasoning blend.

Melt 1 tablespoon of butter in a large skillet over medium heat. Place the split buns cut-side down in the skillet and cook until lightly browned and toasted, about 30 seconds to 3 minutes.

Place 1 tablespoon of butter in a large, rip-roaring hot skillet or on a griddle over medium-high heat—avoid using a nonstick skillet, as the burgers will not develop as good of a crust. Add 2 ground beef balls to the skillet. Immediately press down firmly on each ball with a sturdy metal spatula or with a smaller foil-wrapped skillet for about 10 seconds, until the patty is sizzling and very flat. Sprinkle the patties with more of the seasoning blend and cook for another 60 to 90 seconds, until the juices start to bubble through the burger and a deep, rich crust develops.

Flip the patties with a sturdy metal spatula, making sure to scrape up all the crispy, caramelized bits from the pan. Sprinkle the other side with the seasoning mix and immediately top with 1 slice of American cheese. Cook for an additional 1 to 2 minutes, until the cheese is melted and the burger is cooked to your desired doneness. Remove from the skillet and keep warm.

Repeat with the remaining 1 tablespoon of butter and 2 beef balls.

To assemble the Smashburgers, spread about 2 teaspoons of the prepared Smash Sauce on the cut side of each toasted bun, followed by 2 teaspoons of ketchup. Place the cooked burger patty on the bottom bun. Top with 3 dill pickle chips, 2 red onion slices, 2 tomato slices, and a lettuce leaf (in that order). Cover with the top bun and serve immediately.