Roll brisket and chuck ground meat into 3.5 oz balls (2 per burger).
Heat grill to a hot temp.
Combine all spicy ketchup ingredients in a pan and heat over a low heat for a couple of minutes until the sugars are all dissolved, then allow to cool and transfer to a sauce bottle.
Oil grill and place balled up mince (2 per burger) on hotplate, you should hear a sizzle as the meat touches the grill.
Season balls with a good sprinkle of kosher salt.
Flatten mince with burger smasher, using a baking paper to stop the smasher sticking to the patties.
Once fluid is visible on to of burger patties, it’s time to turn them over.
Place a piece of American cheese on each patty and place burger buns on grill to brown.
Once cheese is melted, take buns off the heat.
Apply Kewpie mayonnaise to bottom buns.
Add two burger patties to bottom bun.
Apply mustard, ketchup and pickles to the top.
Add top part of bun.
Eat and enjoy!