In a small bowl, combine the ½ cup mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 teaspoons Cajun seasoning, ½ teaspoon garlic powder, and 1 teaspoon hot sauce if using. Whisk everything together vigorously until completely smooth and uniform. Cover and refrigerate while you prepare the burgers. The sauce can be made up to 3 days ahead.

Divide the 1½ pounds of ground beef into 4 equal portions of about 6 ounces each. Gently form each portion into a loose ball - don't compress tightly. In a small bowl, combine the Cajun seasoning, smoked paprika, black pepper, and garlic powder. Sprinkle this mixture generously over all surfaces of each beef ball. Drizzle about ½ teaspoon honey over each seasoned ball.

Place a large cast iron skillet or flat griddle over medium-high heat. Let it preheat for 5-7 minutes until extremely hot - nearly smoking. The surface should be hot enough that a drop of water instantly sizzles and evaporates.

Add 1 tablespoon butter or ghee to the hot griddle. Place 2 beef balls on the griddle, spacing them several inches apart. Immediately press down hard with a metal spatula for 10 seconds, flattening the meat as thin as possible. Let sit undisturbed for 2-3 minutes until edges are crispy and dark brown.

Scrape under the burgers and flip in one confident motion. Immediately place a slice of pepper jack cheese on each burger. Drizzle a bit more honey over the second side if desired. Cook 1-2 minutes until second side develops a crust, cheese melts, and internal temperature reaches 160°F. Repeat with remaining beef balls.

Slice the brioche or potato buns in half and spread butter on cut sides. Place cut-side down on the griddle or in a skillet over medium heat. Toast 1-2 minutes until golden brown with crispy edges.

Spread generous creamy Cajun sauce on each bottom bun. Add shredded lettuce, then the hot smashed burger patty with melted cheese. Top with 2-3 slices red onion and pickles if using. Drizzle additional