In a large bowl, lightly season 1 pound of ground chicken with salt and pepper. Mix gently to keep the patties tender, then divide into four loose balls.

Heat a large skillet or griddle over medium-high heat for about 3 minutes. Optionally add cooking oil to prevent sticking.

Add the chicken balls to the hot pan, leaving space between them. Cook undisturbed for 1-2 minutes until slightly browned.

Press down on each chicken ball with a spatula to create thin patties. Cook for an additional 2-3 minutes until golden brown and crispy.

Gently flip each patty and place a slice of yellow American cheese on top. Cover to melt the cheese while cooking for another 2-3 minutes.

Toast the brioche buns cut side down in the skillet for about 1-2 minutes until golden brown.

Assemble each burger by spreading mayo on the bottom half of the toasted bun. Add lettuce, the cheesy chicken patty, tomato slices, pickles, and top with burger sauce. Serve immediately.