In a large mixing bowl, combine the ground pork, garlic powder, dried onion flakes, sea salt, and black pepper. Mix gently with your hands just until combined; do not overwork the meat.

Divide the seasoned mixture into 4 equal portions and shape each into a flat patty, slightly wider than your burger buns. Press a small indentation in the center of each patty with your thumb.

Heat the vegetable oil in a large skillet or cast-iron grill pan over medium-high heat. Add the pork patties and cook for about 4 to 5 minutes on the first side until a deep golden-brown crust forms.

Flip the patties over and cook for another 3 minutes. Place a slice of cheddar cheese on top of each patty, cover the skillet with a lid, and cook for 1 to 2 minutes more until the cheese is melted and the pork reaches an internal temperature of 71 degrees Celsius.

While the burgers rest for a minute, lightly toast the cut sides of the brioche buns in a dry pan until golden brown.

Assemble the burgers by spreading mayonnaise on the bottom buns, followed by a leaf of lettuce, the cooked pork patty with melted cheese, and a generous layer of sliced pickles. Top with the remaining bun halves and serve immediately.