From the ground chuck, form 8 balls, each about 2 ounces. Season with salt and pepper and set aside.

Combine the mayonnaise, ketchup and relish in a bowl and stir.

Heat a griddle or flat pan to medium high heat. Place the balls of meat on the grill. Wait a minute so the fat can loosen. Smash each ball with a spatula or burger press until very thin with ragged edges. Cook without touching for another 2 minutes, until crispy edges begin to form. Scrape the spatula under the burgers to flip them, keeping the crispy edges intact. Immediately add a piece of cheese to each patty and cook without moving for 3 minutes, until the cheese is melted.

If you have room, toast the buns on the griddle as well.

To assemble the burgers, remove the buns from the grill, slather on the burger sauce, top with two patties, and garnish with your desired toppings.