Yes, I will be busting out the charcoal after I read my own thread. Just not possible not to

Unlike yucky, greasy chicken soup broth with the 10w-40 floating on top, the burger has to have fat. 70/30. Burger's got to have taste. I get a pound, and the rest of the family gets to split a pound

Grilled to a medium-well. Onion slices on top final turn. Cheese on top of the onion. Helps keep the onion in place.

Slice of beefsteak tomato

sliced, pickled jalapenos

Kosher dill slices -- the long ones, not the chips

buttered bun on grill long enough to toast it.

Whataburger mustard on the bun

Assemble and eat.

Now I realize most of yu probably make yours wrong, but that's how I make mine. Two if I'm REALLY hungry