Start by mixing the ingredients for that luscious sauce. In a bowl, combine the mayonnaise, Dijon mustard, dill pickle brine, tomato paste, smoked paprika, chipotle powder, and parsley. Blend these well until smooth. That brightness will uplift our burger beyond the ordinary!

Now it’s time for the star of the show — the beef. Shape the ground Angus beef into patties. I like them to be about ¾ inch thick. You want them substantial enough to char well on the grill but not so thick they won’t cook through. For thick burgers, make a small indentation in the center of each patty. This prevents them from puffing up while they cook.

Preheat your grill or skillet to medium-high heat. Sprinkle a little salt and pepper on the patties just before you throw them on. Grill them for 4-5 minutes on one side. Flip them, and then add the cheese slices on top. Let that gorgeous cheese start to melt, which pairs impeccably with the juicy beef.

In the meantime, fry your applewood smoked bacon until it's perfectly crispy. Don’t skip this! The smoky, savory crunch is essential to the burger's character.

Next, melt some butter in a skillet. Toast your kaiser rolls until they are golden brown on both sides. Toasting ensures that the bun doesn't become soggy from the burger juices.

Now comes the fun part. Start with the bottom bun, slather on a generous amount of your prepared sauce, then add the burger patty. Layer on the bacon, pickles, and cherry peppers. Top it off with the other half of the bun. Give yourself a high five because you have just made a Smoke Shack burger!