In a medium mixing bowl, whisk together the mayonnaise, relish, mustard, adobo sauce, vinegar, sugar, garlic powder, onion powder and smoked paprika. Stir in the diced onion. Cover and place in the icebox for at least 2 hours or until ready to serve.

Preheat the grill to medium heat. Clean and oil the grates.

Sprinkle both sides of the patties with the Red River Ranch Original Seasoning, blend of your choice or salt and pepper.

Immediately place the patties on the grill and grill for about 3 minutes on each side. Grill to at least medium.

Meanwhile, take one of the top buns and cut off the top fourth (this will make the middle bun for the Big Mac). Discard the excess.

Take another top bun, bottom bun and the bun you cut and brush with melted butter. Place on the grill to toast. Be sure to toast both sides of the bun you cut.

To assemble: Spread a layer of the sauce on the bottom bun and then add lettuce, a slice of cheese, burger patty and the cut bun. Spread another layer of sauce on top of the cut bun followed by lettuce, slice of cheese, burger patty, pickles and the top bun. Repeat with the remaining ingredients to assemble the other Big Mac.

Serve immediately.