Using a box grater, finely grate one stick of frozen butter.
Combine grated butter with ground chicken and three tablespoons of Nashville hot seasoning.
Form the ground chicken into four equal size patties, about 1" thick. Then, evenly season the outside of the patties with one tablespoon of Nashville hot seasoning.
Add canola oil to a large cast iron or similar style pan, and heat to medium high. Add burgers, being careful not to overcrowd the pan. Depending on the size of the pan you may have to cook them in batches.
Allow burgers to cook for about 12 minutes (six minutes per side). When they reach 160°F internal, remove from the pan and set aside. Carryover cooking will bring them to 165°F. Reduce heat to low.
To the hot oil add: hot sauce, half stick of butter, remaining Nashville hot seasoning, and brown sugar. Whisk until butter has melted and all ingredients have combined.
Place pickles on bottom buns, top with a burger patty and drizzle with sauce from the pan. Serve hot.