In a large bowl, combine the ground chuck, Dale's, and black pepper. Mix thoroughly, yet gently, to combine (you do not want to overmix, or pack the ground beef together). Divide the meat into 8 balls (3 oz. each).
Heat a large cast-iron skillet or cast-iron griddle pan (flat side), over medium-high heat. Place 4 balls in the skillet, spaced equally apart. Press each down with the back side of a heat-proof spatula until very flat. (As you are pressing with the spatula, it helps to use a wooden spoon to press down on the spatula- for more leverage). Cook 3-4 minutes on the first side, until you see juices start to come to the top of the patties. Flip to the other side (do not press with spatula) and cook for 2 more minutes. Top each patty with slice of cheese and cook 1 more minute. Remove from griddle and keep warm. Repeat with other 4 patties.
Meanwhile, mix the mayonnaise, ketchup, pickles and pickle juice together to create a sauce.
Finally, place 2 patties on each toasted bun. Top with sliced pickles, lettuce and sauce.