In-N-Out Double-Double

• 1 plain hamburger bun
• 1/3 pound ground beef
• Dash salt
• 2 to 4 slices American cheese
• 1 tablespoon Kraft Thousand Island salad dressing
• 1 large tomato slice (or 2 small slices)
• 1 large lettuce leaf
• 1 whole thin onion slice

Preheat a frying pan over medium heat. Lightly toast both halves of the hamburger bun, face down in the pan. Set aside. Separate the beef into two equal portions, and press each into a thin patty, slightly larger than the bun. Lightly salt each patty and cook for 2 to 3 minutes on the first side. Flip the patties over and immediately place cheese slices on each one. Cook for 2 to 3 minutes more. Assemble the burger in the following stacking order from the bottom up: bottom of bun, salad dressing, tomato, lettuce, first beef patty with cheese, onion slice, second beef patty with cheese, top of bun.

This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating fast-food burgers is getting the beef patties really thin, about 1/4 inch-thick. If you like, you can press the beef thinly onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan.