This burger is based on a copycat recipe from Serious Eats Burger Lab:
http://aht.seriouseats.com/archives/2010/07/the-burger-lab-how-to-make-an-in-n-out-double-double-animal-style.htmlStarts with two 2-oz patties per burger, some very softened onions, American cheese and a "secret sauce" composed of equal parts mayo and ketchup with diced dill pickles mixed in. I dispense with the lettuce and tomato - just gets in the way of the gooey goodness.
Burgers on the grill to catch a little smoke (along with two portobellos for the lovely wife who wasn't into burgers for lunch).
Ready to sear. And toast the regular ordinary hamburger buns.
After searing both sides, add some of the gooey sautéed onion and top with a half slice of cheese for each patty.
Back under the dome to allow the cheese to melt. Spread the sauce on both the top and bottom buns. Assemble. Enjoy.