Heat your oil in the skillet over medium-high. Toss in the yellow onion and cook until they’re soft and golden. This smells just like my grandmother's kitchen on a Sunday afternoon. Once they're caramelized, move them to a plate.

Gently mix the ground beef with garlic powder, onion powder, and smoked paprika. Use your hands, but be gentle! If you overwork the meat, the "smash" won't be as tender.

Place a flour tortilla in the hot pan. Take a portion of beef and use your spatula to smash it directly onto one half of the tortilla in a very thin layer. You want it almost to the edges!

Once the beef has a deep brown crust (check for 160°F with your thermometer), sprinkle on those sautéed onions, the dill pickles, and a generous handful of cheddar cheese.

Fold the empty side of the flour tortilla over the beef. Press down until the cheese acts like "glue." Flip it carefully until both sides are golden brown and crispy.

Let them rest for two minutes so the juices stay inside! Slice into wedges and serve with that creamy burger sauce for dipping.