• Preheat the oven to 250°F.
• For indoor grilling, preheat a griddle to 350°F.

For outdoor grilling:

• Preheat a gas grill. A Weber is okay, but a lot of waiting for some mini burgers.
• Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
• Make the mayonnaise mixture, and season or flavor as desired. If you don't like pickle relish, leave it out!
• Line a jellyroll or sheet pan (or any large work area) with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap.
• Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin.
• Remove the plastic wrap, and sprinkle the meat with the seasoning mixture.
• You could add thinly sliced or grated cheese, at this point, which would be delicious!
• Fold the meat in half, from side to side, using the parchment paper*. Use a pizza wheel, bench scraper or long knife, to cut the meat into 8 even squares.
• If you don't have/use parchment paper, no worries. Just be sure to wash your hands really well, after handling raw meat.

Cook the meat and warm the buns:

• Wrap the buns in foil and place in the oven for 5 to 10 minutes.

  Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
• Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired.