Make the caramelized onions. In a large skillet over medium heat, add the oil. Once hot, add the onions and 1 teaspoon of salt, stir to coat. Cover with a tight lid and lower the heat to medium-low. Allow the onions to cook and caramelize for 30 minutes, stirring every 5 minutes or so to prevent burning and encourage caramelization. Once the onions are a deep brown and sticky, remove them from the skillet and set aside until assembling our burgers.

Make the burger sauce. In a small bowl, add the minced dill pickle chips, mayonnaise, ketchup, Dijon mustard, garlic powder, salt, and black pepper. Mix it up until combined. Cover and chill in the refrigerator until ready to use.

Make the burger balls. Divide the ground beef into 2-ounce piles. Very loosely form them into balls with your hands, not patties. We’ll press them into patties while we cook them. Season the ground beef balls generously with salt and black pepper.

Now, toast the buns. Spread a bit of butter on the inside of each bun. Set a large cast-iron or flat top griddle over medium heat and toast the burger buns until lightly browned.

To cook the burgers, get the same cast-iron skillet ripping hot. Add a teaspoon of oil, just to coat the pan. Then add the burgers, leaving space in between each. Use a weighted meat press to flatten each ground beef ball into a thin patty (about 4 inches in diameter). If you don’t have a meat press, use a wide spatula and a wooden cooking utensil to press firmly into the ground beef ball. The pressure holds the patty’s shape and helps form the crust.

Sear the burgers for 1 minute, then flip and lay a slice of cheese on top. Cook for another minute, then set the burgers on a plate while you assemble.

To assemble, grab the bottom buns and spread burger sauce all over. Then, in this order stack the tomato, lettuce, burger patty, caramelized onions, then another burger patty and more caramelized onions. Smear more burger sauce on the top buns and place on top of each burger. Serve burgers with fries and a shake for a true In-N-Out experience.