1 to 2 lb. ground beef (I used 80/20) - 1 lb. makes 8 patties (4 burgers total)
1 Tbsp. butter
1 large onion, finely chopped
Salt and pepper, to taste
2 Tbsp. + 2 tsp. mayonnaise
1 Tbsp. ketchup
2 tsp. dill pickles, finely diced (or relish)
1/2 tsp. sugar
1/2 tsp. distilled white vinegar
Soft hamburger buns
Dill pickles (for serving)
Tomato, sliced (for serving)
Lettuce, in pieces sized for burgers
1/4 cup yellow mustard
American cheese
Directions:
In a preheated 400 degree oven, let closed buns bake for 2 minutes and get a little crispy. Set aside.
Form meat into 2-oz balls and then flatten down to 1/4-inch thickness. They should be slightly larger than the hamburger bun.
In a skillet, heat 1 Tbsp. butter over medium-high until it shimmers.
Add onions to skillet and season with salt. Turn heat to medium low and cook until onions are golden brown, around 15 minutes. Stir and toss occasionally.
While onions cook, mix together mayonnaise, ketchup, pickles, sugar, and vinegar to make your animal sauce. Refrigerate until ready to serve burgers.
When onions look dry and are sizzling a lot, add 1 Tbsp. water to the skillet and stir. Cook until water evaporates and onions are sizzling again. Repeat until they are browned and really soft (about 3 times).
Remove onions to a bowl and set aside. Don't clean the pan that the onions were in.
After onions are done, toast inside of burger buns in the same skillet until golden brown. Add butter to pan if needed, 1/2 Tbsp. at a time.
Season patties with salt and pepper. Cook in a skillet over high to medium-high heat until browned on one side, about 2 1/2 minutes.
While they cook, spread 1 Tbsp. mustard on the raw side on top.
Flip and cook for another minute or so.
To serve: Slather animal sauce on top and bottom bun. Then starting from the bottom: 4 pickles, a slice of tomato, a piece of lettuce, a patty, a piece of cheese, caramelized onions, a patty, a piece of cheese, caramelized onion, and finish with the top bun. Serve with fries and a little animal sauce on the side.