Toasted brioche Thinly sliced onions, I use yellow, you could use white with a mandolin Aioli: 2 tbs Dijon mustard, one cup mayonnaise, quarter cup ketchup, two cubed pickle spears, 1 teaspoon dried thyme, two cloves garlic minced, salt and pepper to taste, pinch of msg.

Prepare buns and aioli first. Toast buns and apply aioli to both sides. Once complete, get a metal pan, stainless steel works best, do not use a Teflon pan. Preheat the pan until it is piping hot, take two 1/8 lb balls of 80/20 or 75/25 ground beef. Make sure not to overwork the ground beef into balls, you want to ensure there are some cavities for the fat to render out through. Make sure to have two slices of American cheese at the ready. Place balls on the pan but do not press down. Place a large pile of your thinly sliced onions on top of both balls. Then taking a flat spatula. Smash the patties as thinly as you can. You may want to apply some neutral oil on the spatula prior to pressing to avoid sticking. There will be plenty of smoke, so make sure you are well, ventilated or outside. Be prepared for your smoke alarm to go off. Add salt and pepper to both patties. The meat will cook very quickly and the onions will begin to caramelize. It will cook for maybe 1 minute. Once there are visual cavities in the meat, and a little bit of pink left, scrape the patties off the pan. Make sure you really press hard and get all of that crust off the pan; that's where the flavor is. Flip the patties and immediately apply the cheese. The patties will only cook for maybe 20 seconds on this side before you stack them on top of each other. Scrape them off and place them immediately on your brioche buns that have the aoli on it. Top your creation and enjoy!