In a small pan, combine the sliced jalapeños, sugar and pickling liquid. Cook for 3 to 4 minutes, stirring occasionally, until the mixture becomes sticky. Remove from the heat.
If needed, gently warm the hot honey with the chilli flakes and apple cider vinegar until pourable.
Divide the beef into 8 loose balls, about 110 to 115 g each. Avoid overworking the meat.
Lightly oil the griddle, then place the beef balls onto the hot surface and let them cook for 10 seconds.
Season with salt and black pepper, then smash each ball into a thin patty with rough edges.
Cook for 60 to 90 seconds, or until a deep crust forms. Flip, season lightly again, and top each patty with a slice of American cheese.
Stack two patties together while the cheese melts.
Lightly toast the brioche buns on the griddle.
Assemble each burger by spreading the bottom bun with your preferred burger sauce or spicy mayo, then add the double cheeseburger stack, crispy bacon, candied jalapeños, dill pickle slices and a few slices of onion. Finish with a drizzle of the hot honey glaze and the top bun.
Give the burger a gentle press, serve immediately and enjoy.
