I adopted the method portion of this recipe from

Serious Eats Food Lab

First prepare all your burger fixins. Create your secret sauce, which is ketchup, mayo, and dill pickles. It tastes pretty damn close to the real thing, I don't know what else is in the real sauce.

Cut your roll in half and butter both sides with some melted butter.

Cut half of your onion and put one half of the onion into a food processor, with your garlic, salt, and pepper. Puree the onion mixture. Then add it to your ground beef mixture. Then add your soy sauce and Worcestershire sauce to the meat. It helps really create a great savory flavor in the meat.

Now form your burger meat into 2 Oz. - 3 Oz. meatballs. Heat your pan to a super hot temperature. Serious Eats says 600 Degrees Fahrenheit, I say just super hot. As soon as you put your meat onto the griddle, bring in your smasher and press down hard onto the burger patty. Hold it town, you might want to wear long sleeves because the burger grease can start flying on you.

Now hold the smasher down for about 45 seconds to a minute. Once you lift the smasher off the burger, flip the burger. Now add your cheese to the burger, this will help bind the burger more, especially if you chose to use an amount closer to 2Oz.'s .

Cook the burger for another minute, the burger should have a nice brown crust on both sides of the burger. Now place your burger onto your Challah bun. I took the rest of my diced onions and threw them into the burger fat. I then used them to top my burger.

Enjoy!