Sauce:

1. In a small-sized mixing bowl, combine the light mayo, mustard, and Sriracha. Season to taste with salt and pepper. Whisk until combined and set aside until serving.

‍Burger:

1. On a large cast iron griddle set over medium heat, toast your buns, without the addition of extra fat, for about 2 minutes, or until golden brown. Alternatively, you can toast the buns in a toaster. Flip and toast the other side for another 1 minute. Remove to a sheet tray and set aside. Increase the heat to high. Place down two meat balls then use a small piece of parchment between the meat and a spatula as you smash the patties down to prevent sticking. Smash the patties about ¼” (.6 cm) wider than your burger bun as they will shrink while cooking. Immediately season with salt and pepper to taste.
2. Once the patties are about halfway cooked, 1-2 minutes, flip them. You likely will not get a great Maillard reaction, but the patties will dry out easily if overcooked. Cook for another minute, or until cooked through, then place a slice of American cheese on one of the patties. As soon as the cheese is melted, place the plain patty on top of the cheesed patty, transfer to a sheet tray, and repeat with the rest of your burger meat. 

‍Assembly:

1. Spread about 1 teaspoon of sauce on each cut side of your toasted bun. Place an even layer of pickles across the entire bottom bun. Top with your onions, burger patties, and finally crown your king. Serve and enjoy!