In a large bowl, stir together the sourdough discard, olive oil, and water until smooth. Gently fold in the flour and salt until a soft dough forms. Knead briefly for about 1–2 minutes, ensuring there are no dry spots. Cover with a damp towel and let rest at room temperature for 30 minutes.

In a small bowl, combine the mayonnaise, paprika, onion powder, garlic powder, mustard, minced pickles, pickle brine, honey, Worcestershire-style sauce, and black pepper until well mixed. Cover and refrigerate until ready to use.

Heat a large skillet over medium-high heat. Divide the rested dough into 10 equal pieces, rolling each into a thin circle, approximately 1/8-inch thick. Cook each tortilla in the dry skillet for about 1 minute per side, just until bubbling and lightly golden. Keep warm by stacking them on a plate.

Divide the ground beef into 4 equal portions. Gently roll each portion into a ball, seasoning lightly with salt and black pepper.

In a heavy skillet heated to very hot, place a beef ball and lay one tortilla on top. Press down firmly with a spatula until the beef spreads thin beneath the tortilla. Let cook for about 3 minutes until the beef is browned and crisp.

Carefully flip the taco over so the beef is facing up. Reduce heat to medium, sprinkle with shredded cheddar, cover the skillet, and cook for 1 to 2 minutes until cheese is melted.

Transfer each taco to a plate. Top generously with shredded cabbage, sliced pickles, and a drizzling of the creamy burger sauce. Serve hot and crispy.