Wash and cube the red potatoes, slice the onions, shred the cheese, chop pickles, and toss the lettuce.

Combine mayo, ketchup, and mustard in a small bowl with a pinch of Cajun seasoning. Taste and adjust as needed.

Bring a pot of salted water to a boil, add cubed red potatoes, and simmer for 6-8 minutes until just fork-tender. Drain and let dry.

Heat 1 tablespoon of oil in a skillet over medium-low heat, add sliced onions with a pinch of salt, and cook for 15-20 minutes until deep golden.

In a separate skillet over medium-high heat, add a tablespoon of oil and drained potatoes in a single layer. Cook for 2-3 minutes until forming a crust.

Portion ground beef into 4-6 golf-ball-sized portions and lightly season with salt. Heat cast iron or heavy skillet until very hot.

Place a beef ball in the hot skillet, press down with a metal spatula, then season and cook for 2-3 minutes. Flip and add cheese, cook for an additional 30-60 seconds.

Start with a base of lettuce or greens, add crispy potatoes, caramelized onions, smashed beef patties, pickles, cheese, and a generous dollop of sauce.

Serve warm, offering extra pickles and sauce on the side.