Whisk together mayonnaise, ketchup, yellow mustard, apple cider vinegar, sweet paprika, garlic powder, and finely diced pickles until smooth and creamy.

Refrigerate for at least 10 minutes to let the flavors meld. Can be made up to 3 days ahead.

Divide the ground beef into 4 loose balls (about 4 oz each). Handle as little as possible.

Heat a cast iron skillet over HIGH heat for 3 minutes until screaming hot. Add a thin film of neutral oil.

Place 2 beef balls in the pan. Immediately smash flat with a heavy metal spatula, holding pressure for 10 seconds. Season top with salt, pepper, and garlic powder.

Cook undisturbed for 2 minutes until a deep brown lacy crust forms. Flip once.

Immediately place American cheese on each patty. Cook 30-45 seconds until fully melted. Repeat with remaining beef.

Divide shredded iceberg lettuce between serving bowls as the base.

Place 1-2 smash patties on top of the lettuce.

Add pickles, diced onion, and a generous drizzle of special sauce. Sprinkle black sesame seeds.

Serve immediately with crispy waffle fries on the side.