Finely mince the fresh dill pickle and onion. Blot the pickle on paper towels.
Whisk the wet base. In a small bowl, whisk mayonnaise, sweet pickle relish, diced fresh pickle, chili sauce, ketchup, mustard, and vinegar until smooth.
Add aromatics. Stir in minced onion, paprika, garlic powder, onion powder, and black pepper.
Taste and adjust. Add a pinch of salt or sugar if needed.
Rest. Transfer to an airtight container and refrigerate at least 4 hours, ideally 24 hours.
Serve cold as a burger sauce, dipping sauce, or sandwich spread.