In a mixing bowl, combine mayonnaise, hot sauce, Dijon mustard, lime juice, garlic powder, smoked paprika, and salt. Mix until smooth. If you love jalapeños, add in the chopped pickled jalapeño or a splash of brine. Set aside.

Tip: Taste the spicy mayo and adjust the hot sauce to suit your heat preference.

Divide the ground beef into two equal portions. Gently shape them into loose balls without overworking the meat, as that can make them tough.

Tip: For extra juiciness, avoid packing the meat too tightly when forming the patties.

Heat your grill or grill pan to high. You want it hot enough to create a great sear on the patties.

Once the grill is hot, add the beef balls to the grill. Using a spatula or flat tool, smash them down to a thickness of about 1/2 inch. Season with salt and pepper.

Cook the patties for about 3 minutes until nicely browned. Flip them once, add a slice of cheddar cheese on each, and let them cook for an additional minute to melt the cheese.

While the patties finish cooking, lightly toast the brioche buns on the grill until golden brown. This adds a nice crunch and prevents the buns from getting soggy.

Tip: You can also spread a little butter on the buns before toasting for extra flavor.

Spread a generous amount of spicy mayo on the bottom half of each toasted bun. Top with a cheesy patty, followed by pickled jalapeños and crispy onions. Finish with the top half of the bun.