Combine the mayo, ketchup, relish, pickle juice, horseradish, and worcestershire sauce in a small bowl and stir until well blended. Taste and adjust seasoning as needed. Set aside—this can be made up to a day ahead, which I like to do since it gives the flavors time to meld together beautifully.

Place the chopped romaine lettuce in a large bowl. Arrange the sliced pickles, shaved onions, and shredded cheddar cheese on top in rows, creating the classic cobb salad presentation. Set aside until ready to serve.

In a bowl, combine the ground chuck, cooked and chopped bacon, steak seasoning, and smoked paprika. Mix gently with your hands until just combined—don't overwork the meat or the burgers will become tough. Divide into two portions and shape each into a 2-inch thick patty. Make a slight indent in the center of each patty with your thumb to prevent them from puffing up during cooking.

Heat a grill or skillet over medium-high heat until hot. Cook the patties for 3-4 minutes per side for medium doneness, resisting the urge to press down on them. During the last minute of cooking, place one slice of Kerrygold Aged Cheddar on each patty and cover to let the cheese melt. I like to save one slice of cheese to crumble over the top for extra richness. Let the burgers rest for a minute before breaking them into bite-sized chunks.

Top the prepared salad from Step 2 with the warm, chunked burger pieces. Drizzle with the burger sauce from Step 1 (use about 2 tablespoons, or to taste), then toss everything together gently so the warm burger pieces wilt the lettuce slightly while the sauce coats all the components. Serve immediately while the burgers are still warm.