In a blender with <quantity>1<unit>cup</unit></quantity> of mayonnaise, add <quantity>2<unit>tbsp</unit></quantity> of mustard, and quantity>3<unit>tbsp</unit></quantity> of ketchup

Add <quantity>½<unit>tbsp</unit></quantity> of fish sauce and <quantity>1<unit>tbsp</unit></quantity> of worcestershire sauce

Add <quantity>1<unit>tsp</unit></quantity> of sweet paprika and <quantity>1<unit>tsp</unit></quantity> of smoked paprika

Blend until combined. The burger sauce is ready

Weigh <quantity>189<unit>g</unit></quantity> of beef brisket, <quantity>243<unit>g</unit></quantity> of chuck, and <quantity>108<unit>g</unit></quantity> of beef fat

Mix the meat cuts and form <quantity>3</quantity> equal-sized meatballs

Cut <quantity>1</quantity> hamburger bun open and brush both sides with melted butter

Move the meat balls to a hot griddle and drizzle with olive oil

Press the meat balls and add salt to taste

Flip them so both sides are golden. The burger patties are ready

Add 1 slice of american cheese on top of each patty and stack them

Cover until the cheese is melted and remove the patties from the griddle

Sear the bun halves until golden brown

Add the Burger Sauce and sliced pickled cucumber to taste to the seared bun

Add red onion slices to taste and assemble the burger

Transfer it to a plate. The triple cheeseburger is ready

Enjoy!