Add salt and pepper to ground beef. Form beef into balls. Heat a skillet on high heat. Add 2 beef balls. Smash ball flat with spatula and maintain pressure on patty for 1 minute. Bottom should be brown and crispy while top is still slightly pink. No need to flip. Take off heat. Repeat until out of beef balls.
Add onions to skillet with the beef fat still in it. Caramelize on medium heat, stir until translucent and browned. Add sugar and reduce to low. Stir until sugar is dissolved. Add red wine vinegar, simmer until liquid is gone.
Mash beef back into a ground consistency. Add pickles and mix.
Put half a slice of cheese in the bottom of one of your wrappers. Add a few spoonfuls of beef and pickle mixture. Add some onions. Roll, starting from the bottom, turning once. Then flip the two sides in, continue rolling it closed like a sleeping bag. Dip finger in water, run finger along the edge of the wrapper, and close. Set aside open side down. Repeat until out of wrappers.
Add ½ of oil (vegetable, canola, or peanut) to a skillet and heat until 350 degrees F (177 C). Add 4 rolls to oil, flap side down. Fry for about 3 minutes, or until bottom is golden brown and stays closed. Flip and fry on other side for about 2 minutes. Rolls should be golden grown when taken out. Drain oil by patting with paper towels or with wire draining rack. Repeat until all rolls are done.
Serve with your favorite cheeseburger condiment and enjoy!