Smash Patty Cheese Wrap

Whisk together the avocado oil mayonnaise, chopped dill pickle, and yellow mustard in a small bowl until smooth.

Heat a cast-iron griddle over high heat and melt the beef tallow. Roll the ground beef into four equal-sized balls. Place them onto the roaring hot griddle, then immediately press down with a heavy spatula until paper-thin. Season generously with salt and black pepper. Sear for 90 seconds until a deep, dark lace crust forms, flip, place the pre-cooked bacon on top, and cook for another 30 seconds before transferring to a warm plate.

Wipe the griddle surface lightly. Create two flat, even circles of shredded cheddar cheese directly on the medium-hot griddle. Allow the cheese to melt, bubble, and form a lacy, golden-brown crust on the bottom, about 2 minutes.

Carefully lift the crispy cheddar cheese wraps off the griddle while they are still warm and pliable. Place two smashed beef patties with bacon onto each cheese disc, drizzle with the burger sauce, and roll them up tightly like a street wrap. Serve hot.