The Best Burger Ever

Lately I've been craving Red Robin's Southwest Burger. The problem is that I hate to eat out. I hate it for many reasons, and one of the reasons is that I enjoy cooking, and I enjoy the satisfaction of eating a delicious meal that I made myself.

So I set out to make my own perfect burger:
1/3 lb, Bacon, Guacamole, Pepper Jack cheese (Red Robin uses swiss, so I made Mark's with Swiss, but when I go to RR, I get pepper jack instead)

Sorry I devoured the burger before I thought to get a picture.

Ingredients:
Guacamole: 2 avocados + packet of guacamole mix. I made the guacamole hours before dinner so the flavors would be nice and strong
1.5 slices of bacon per burger
Large Buns: I used Kaiser rolls with sesame seeds. It was the only ones in the store large enough for the burger I had in mind
Ground beef: 1/3 lb each burger
Mayo (RR uses Mayo as their only condiment, I don't like Mayo so I use ketchup)
Pickles
Red Onion
Lettuce, shredded
Cheese: I used Pepper Jack for mine because I like the extra kick. Mark prefers his with Swiss
Tomatoes, sliced
Salt, pepper, garlic powder all to taste

Tools:
Timer
Electric griddle
Metal Spatula



Directions:
Shape patties to be about 3/4 of an inch thick, with a diameter of approximately half an inch larger than the bun. Add seasonings while shaping, and once shaped, add a little more.

Once griddle is ready to go, preheated to 350 degrees, place buns on. Let buns become mostly toasted, because once the meat is on the griddle, the temperature will drop dramatically and will slow down the toasting.

Place patties on griddle, so that they're not touching each other, if they are touching, they won't cook as evenly. Turn on timer.
At 2:15, using metal spatula, flip burgers, carefully. As soon as you flip them, add cheese, otherwise it won't have enough time to melt. If the meat patty tears, the cheese can work as a glue.
Add bacon.
By now the buns should be properly toasted.
On the bottom bun add mayo, pickles, onion, tomato (order doesn't really matter, but to make it more organized, I prefer it this order). On the top bun spread the guacamole and mix the shredded lettuce (This is how RR does it).
At 6:15 (4 minutes after flipping) burgers are ready! Carefully place onto bottom bun and top with the top! Enjoy! If you want to make sure the burgers are cooked to perfect temperature, use a meat thermometer, it should read at least 165 degrees.


This burger was big enough that we didn't need anything on the side, and I still didn't finish the whole burger!

Mary's version of INO

I worked at INO for 6 years, in doing so, I've learned to make a great burger. The real secret is great ingredients.

This is for a Double Double Animal style
Ingredients:
Ground beef (INO uses Front Corner Chuck)
Lettuce (iceburg)
Plump red tomatoes
Pickles (I use homemade, but any dill will work)
Mustard
Ketchup
Mayonnaise
American Cheese
Buns (INO uses a sponge dough, made specifically for INO, I have found the best douplicate is made by Wonder Bread)
 Onion
 Salt
Pepper

Equipment:
Temperature-controlled non-stick griddle
Metal spatula
Stopwatch (I use the stopwatch on my phone)

Prep:
Wash and leaf lettuce, removing any "spines"
Wash and slice tomatoes, should be approximately 1/4" thick, remove core (1 large tomato should be enough for 6 burgers)
slice pickles, 3 per burger, then julienne for "spread" 
Chop onion. I find it best to slice the onion thinly (same thickness as tomato) then chop the slices.
Combine equal parts salt and pepper in bowl.

"spread":
INO did a good job of keeping the recipe for their spread a secret. As associates, we were told to tell customers that it is mayonnaise-based and contains egg. Those who eat utah's famous "fry sauce" say it is similar in taste. I prepare my own spread similarly to fry sauce.
Mix equal parts ketchup and mayo and add the pickles.

Begin!
Set griddle to 350 degrees. Once preheated, add onions. Using the metal spatula, keep the tossing the onions by flipping them. Don't let them sit for longer than a minute at a time or they'll burn. You want the onions to be a nice golden color.
Once onions are ready (about 5 minutes), place buns face down on griddle (keep onions on too, still flipping). After about a minute, slide buns over close to the onions so you have room to cook the burgers. Place patties far enough apart so they don't touch. Turn on stopwatch. sprinkle salt and pepper mixture evenly on patties. With mustard, squirt (thin spout is best) in a spiral motion so most of patty is covered. It's important that the spout isn't too thick, otherwise the burger won't cook properly.
after 1 min 15 seconds, flip each patty, careful not to tear it. Take the American cheese and fold 1/5 down. the edge with the double cheese is called the "cheese fold" place the cheese fold on the same place on each patty (At INO we put the cheese fold on the left).
By now buns should be a nice brown toasty color.
Using the top bun to help scoop, put a layer of grilled onions on the second patty, enough to cover the entire patty. Place top bun on first patty.
On bottom bun, cover bun entirely with spread. Then with three pickles, place evenly. With the tomato, make sure the tomato covers the entire bottom (A motto we have is: See spread? Need more red) add lettuce, not too much is needed. Add extra spread on top of the lettuce, just a dallop is plenty.
At 4:15, place top patty/bun on top of second patty, placing straight so cheese folds line up nicely. From the front, burger should have the thickest part of the cheese showing, and no corners, place onto bottom bun.
ENJOY!!
I'd like to add, I no longer work at INO. This is not a copy cat, I just do my best to use the same steps I did while working there, since we don't have INO here in Michigan. Nothing can compare to real INO.

Next time I make it, I'll take more pictures of each step.