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1
In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month. Stir in the onion just before serving.
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2
Divide the beef in half. On a sheet of waxed paper, shape each half into a 4-inch patty. Season both sides with the salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.
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3
Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook until no longer pink (1-2 minutes per side).
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4
Meanwhile, place the bun top and bottoms, cut sides down, in the pan. Cook until toasted, about 1 minute. (If the pan is not large enough to hold the patties and the buns, first cook one of the patties with the bottom bun and then start assembling the sandwich while the others cook). Just before the patties are cooked, place the cheese on one of the patties.
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5
Place one of the bun bottoms on a plate. Spread on 1 tablespoon of the sauce. Place the cheeseburger, cheese side down, on the bun. Spread 1 teaspoon of the sauce on the second bun bottom and place, sauce side down, on the cheeseburger.
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6
Top with the remaining sauce, the onion, lettuce, pickles, the remaining burger and the bun top.
