In a mixing bowl, combine the ground chuck, salt, and black pepper. Mix until just combined; avoid overworking the meat to keep the patties tender. Divide the mixture into four equal portions and form them into patties. Make sure they are slightly larger than the buns, as they will shrink while cooking.
Melt the tablespoon of butter in a skillet over medium heat, or preheat your grill to medium-high. The butter will add a lovely flavor to the burger buns when toasted.
Place the patties on the hot grill or skillet. Cook for about 4-5 minutes on one side, then flip them. Place two slices of cheddar cheese on each patty and cover to melt the cheese. Cook for an additional 4-5 minutes or until they reach your desired level of doneness.
While the patties are cooking, place the brioche buns on the grill or in another skillet. Toast them for 1-2 minutes until they are golden brown and slightly crispy.
Start by spreading mustard and ketchup on the bottom half of each toasted bun. Place the cheesy patty on top, followed by a generous layer of dill pickle slices and a sprinkle of chopped red onions. Finally, crown it with the top half of the bun.
Serve your Perfect Copycat Chilis Big QP Burgers with your favorite sides, and get ready for a flavor explosion that will have everyone coming back for seconds!
