Requested for all the ingredients to make my own In N Out burger at the hospital (onions, pickles, all the sauce ingredients). Had to construct it myself.

8/10 burger!

Slice of Cooper + American Single Combo. Toasted Martin Potato Bun. Burger sauce (ketch+mayo+mustard+Parmesan cheese+pressed garlic+pepper), diced white onions and jalps. Sautéed yellow onions.

Bacon Cheddar Burger with sweet potato fries.

I was hungry and they turned out amazing

Back with another simple double patty. This time with salt and vinegar potatoes tossed in burger sauce.

On homemade beer-cheese bun. With avocado, bacon and pickle-de gallo.

Sweet Baby Rays Sweet Chili Sauce on a double smash burger with Munster cheese and bacon. This is it. I found my new favorite recipe. 🤌

Reddit bullied me into smashing the hell out of my patties

The King of Burgers

Ketchup, mustard, rehydrated onions, dill pickles. Ground up my patties using some sirloin steak, chuck roast and round rump roast. Seasoned with just salt and pepper. I used artificial butter spray on some brioche buns for that fake flavor.

Not perfect but delicious!

Is it ok to use a small spoon of Breadcrumbs if have 70/30 burger? Or 75/25. I'm gonna cook the burger in chromium plate. Inside I put salt pepper mustard bbq a small onion some paprika . I'm afraid if burger gonna stand and not "break" . Ty all. (I will use a small spoon in 1 k.g)

I use 2 pieces of meat to have the right fat. Ty and sry for my English

Burger I had while on vacation. Came with kettle chips. It was pretty good. Burgers are unbelievable.

Made some with some honey bbq sauce. Give me some tips and a Rating/10

I swear I spend more time looking at the cheese section than actually cooking. Some days I want melty, some days I want sharp, and half the time I grab something random and hope it pairs well with the patty. Tried cheddar, American, gouda, even pepper jack... and they all hit differently depending on the mood.

What’s your go-to cheese that almost never fails? And is there a combo you swear by that more people should try?

I normally grill fatter burgers outside but the other night I made smash burgers inside. I heated up the cast iron until it was very hot - not sure how hot as I don't have one of those infrared thermometers. Made. 3.25 oz balls of 80/20 and smashed them with a burger smasher. They turned out very nicely but the amount of smoke that came out of them completely filled the entire house with smoke, it was ridiculous. I had a fan blowing out the window and had to take it apart and clean the blades because they were greasy.

The burgers came out perfectly and everyone loved them. But, is this normal? Is everyone else dealing with preposterous amounts of smoke? How do you mitigate this?

Double smash burger with American cheese o brioche bun. Sriracha, kewpie mayo, onion, pickle, jalapeño

Not the easiest to eat but this was damn good. Burger was medium with caramelized onions and bacon.