Combine the ground beef with Old Bay seasoning and Crystal Worcestershire Sauce in a medium bowl and mix gently by hand until the seasoning is evenly distributed, taking care not to overwork the meat so the patties remain tender.

Shape the mixture into eight very thin patties about four and a half inches wide so they cook quickly and develop a crisp sear, then season both sides lightly with kosher salt and freshly ground pepper to enhance the beef flavor.

Heat one tablespoon of vegetable oil in a large nonstick skillet over medium high heat until the surface is hot and shimmering, then place four patties in the skillet and let them brown undisturbed until the bottom side is well seared, about two minutes depending on your stove.

Flip the patties and immediately top each with a slice of Tillamook Medium Cheddar Sliced Cheese so it begins to melt, then cook until the cheese softens and clings to the patty, about one minute; transfer the cooked patties to a plate and tent loosely with foil to keep warm.

Wipe out the skillet and add the remaining tablespoon of vegetable oil, then repeat the cooking process with the remaining four patties using the same method to get even browning and melted cheese on every patty.

While the patties cook, lightly toast the English muffins so they gain structure and a gentle crunch that holds the double patty stack without collapsing.

In a small bowl stir together Sir Kensington Classic Mayonnaise and Annie’s Organic Yellow Mustard, then fold in the finely chopped dill pickle and the two teaspoons of pickle brine to create a creamy tangy sauce that balances the richness of the beef and cheese.

Assemble each burger by placing a toasted English muffin bottom on a plate, adding a lettuce leaf, stacking two patties, layering tomato slices, spooning a generous amount of the pickle mustard mayo over the top, and finishing with the English muffin top; serve alongside potato chips for a satisfying contrast in texture.