In-N-Out Animal Style Burger

In a large skillet (I like to use cast iron), heat the olive oil over medium heat. Add the diced onions and stir so all of the onions are coated with the oil. Turn the heat down to medium-low and slowly caramelize the onions. Meaning, brown them a bit, stir them, level them out, brown a bit more, stir them, and repeat until they are nice and browned and sweet. Season with a little seat salt at the end to bring out the flavor even more. Remove from the pan. 

Form the ground beef into 4 - 4 oz. burger balls. Season the tops of the burger balls with sea salt and pepper. 

Heat the same pan up to high heat and when it's nice and hot, place a burger ball seasoned side down into the pan and smash it down with a burger press or two spatulas on top of each other. Season the top of the burger patty with more salt and pepper. Do the same things with the other 3 burger balls. (I cooked mine two at a time). 

Once your burgers are ready to flip, spread some yellow mustard on top of each burger patty, then flip it over so the mustard cooks into the burgers. After a couple minutes and right before the burgers are done, add a slice of American cheese to each burger. Remove the cheeseburgers from the pan and set aside. 

Wipe out your pan and heat the butter over medium heat. Add your burger buns cut side down to toast the insides of the buns. Remove from the pan once they are golden brown.

In a small bowl, combine the mayonnaise, ketchup, and relish and stir. You've just made the secret sauce. 

To assemble your burger, place the bottom toasted bun on a plate and add some of the secret sauce. Next add 3-4 pickle chips. Then add 2 slices of tomato and some iceberg lettuce. Place one of the cheeseburgers on top of the lettuce, then top with 1/4 of the caramelized onions. Top with the second cheeseburger and another 1/4 of the onions. Finally, add some secret sauce to the top bun and place it on top of your burger.  Enjoy!