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1
Cut each slice of cheese in half, then in half again to form 4 squares.
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2
Stack the pieces on top of each other to form 4 stacks; set aside.
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3
Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper.
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4
Mix with your hands until just evenly combined.
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5
Divide the meat into 8 equal portions and place on a work surface.
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6
Using your fingertips, press 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns.
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7
Place 1 stack of cheese in the center of 1 of the patties.
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8
Top with the second patty and pinch the edges to form a tight seal.
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9
Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty.
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10
Transfer to a plate.
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11
Repeat with the remaining portions of meat and cheese to form 4 patties in total.
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12
Refrigerate while you prepare the grill.
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13
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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14
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
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15
Place the reserved patties on the grill, close the grill, and cook undisturbed ( press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes.
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16
Using a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second side and the patties are cooked through, about 3 to 4 minutes more.
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17
Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
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18
Place a patty on each bun bottom, top with pickles, and cover with a bun top.
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19
Serve immediately.
