24-Patty Melt (Bubble Bass Order)

Ingredients

• 3 lb Ground beef (80/20) (Divided into 24 × 2 oz balls)
• 24 slices American cheese slices (individually wrapped) (One slice per patty)
• 12 slices Texas toast (thick‑cut white sandwich bread) (Two slices per layer)
• 2 large Tomatoes (Thinly sliced)
• 1 head Iceberg lettuce (Core removed, shredded, then cut into bite‑size pieces)
• 9 medium White onions (8 for caramelizing, 1 finely chopped for the “make it cry” portion)
• 12 slices Pickles (dill spears or slices) (Evenly distributed across the final burgers)
• 2 tbsp Butter (For frying Texas toast; use light amount as “light axle‑grease”)
• 2 tbsp Vegetable oil (For caramelizing onions)
• 1/2 cup Ketchup
• 1/2 cup Mayonnaise
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Kosher salt (Conservative pinch)
• 1/4 tsp Paprika (Conservative sprinkle)
• 2 tbsp Pickle juice
• to taste Himalayan pink salt (For final seasoning of the assembled burgers)
• to taste Smoked paprika (Optional garnish)

Instructions

1. Prepare the vegetables

   Slice the tomatoes thinly. Remove the core from the iceberg lettuce head, shred it, then cut the shreds into bite‑size pieces. Finely chop one white onion for the “make it cry” portion. Set all aside.

   Time: PT10M

2. Make the In‑N‑Out style spread

   In a small bowl combine 1/2 cup ketchup, 1/2 cup mayonnaise, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp kosher salt, ¼ tsp paprika and 2 tbsp pickle juice. Whisk until homogeneous.

   Time: PT5M

3. Caramelize the onions

   Thinly slice eight white onions. Heat 2 tbsp vegetable oil on the griddle over medium‑low heat. Add the onions, stirring occasionally. Cook for about 60 minutes, adding a splash of water if they begin to dry out, until they become deep golden‑brown and jammy. Rough‑chop before setting aside.

   Time: PT1H

4. Toast the Texas toast

   Melt 2 tbsp butter in a clean section of the griddle over medium heat. Add the 12 slices of Texas toast and fry until golden brown on each side, about 2‑3 minutes per side. Do not re‑apply butter; the order calls for “light axle‑grease.” Transfer to a plate.

   Time: PT10M

5. Form and smash the patties

   Weigh out 2‑ounce (56 g) balls of ground beef; shape 24 of them. Heat the griddle to high (smoke point). Place a ball on the surface, let it sizzle for 10 seconds, then smash with a flat spatula until about 1‑inch thick. Cook 30‑45 seconds until a brown crust forms, then immediately top with a slice of American cheese so it melts. Remove and set aside. Repeat until all 24 patties are cooked.

   Time: PT30M

6. Assemble the tower

   Line an aluminum foil trough. Lay two toasted Texas‑toast slices as the base. Stack four cheese‑topped patties, then add a layer of tomato slices, the chopped “crying” onion, shredded lettuce, a generous spoonful of the spread, and a handful of caramelized onions. Top with the second slice of toast. Repeat this layering six times total, ending with a final toast slice on top. Sprinkle pickles, Himalayan pink salt and a pinch of smoked paprika over the top.

   Time: PT15M

7. Portion and serve

   Using a sharp knife, cut the massive tower into six equal sections, each containing four patties. Serve immediately while hot.

   Time: PT5M

Nutrition Facts

Calories

1050

Protein

55 g

Carbohydrates

70 g

Fat

65 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground beef (80/20): Ground turkey, Ground bison
• Instead of American cheese slices (individually wrapped): Cheddar, Swiss
• Instead of Texas toast (thick‑cut white sandwich bread): Brioche, sourdough
• Instead of Tomatoes: Heirloom tomatoes
• Instead of Iceberg lettuce: Romaine lettuce
• Instead of White onions: Yellow onions, sweet onions
• Instead of Pickles (dill spears or slices): Bread‑and‑butter pickles
• Instead of Butter: Margarine, olive oil
• Instead of Vegetable oil: Canola oil, avocado oil
• Instead of Ketchup: Tomato sauce
• Instead of Mayonnaise: Greek yogurt
• Instead of Garlic powder: Fresh minced garlic
• Instead of Onion powder: Finely minced raw onion
• Instead of Kosher salt: Sea salt
• Instead of Paprika: Smoked paprika
• Instead of Pickle juice: Vinegar
• Instead of Himalayan pink salt: Sea salt
• Instead of Smoked paprika: Regular paprika

Equipment Needed

• 38‑inch griddle or large fry pan
• Flat metal spatula (burger press)
• Cutting board
• Chef’s knife
• Mixing bowls (2‑3)
• Measuring cups & spoons
• Aluminum foil trough or large baking sheet
• Tongs (optional)
• Paper towels (optional)

Critical Steps — Do Not Skip

• Caramelizing the onions for a full hour to achieve jammy sweetness.
• Smashing each patty on a super‑hot griddle to develop a proper crust.
• Layering the tower evenly and pressing gently to maintain structural integrity.

Chef Tips from the Video

• Use a kitchen scale for exact 2‑ounce meat balls – consistency matters.
• For extra flavor, season the ground beef with a pinch of salt and smoked paprika before forming balls.
• A quick dash of Worcestershire sauce in the meat can add depth without altering the visual.

Troubleshooting

Storage

Refrigerator: Store any leftover assembled burgers tightly wrapped in foil for up to 24 hours. Reheat patties and toast separately for best texture.

Freezer: Unassembled components (cooked patties, caramelized onions, spread) freeze well for up to 2 months. Thaw in refrigerator before re‑assembly.

Room temperature: Do not leave assembled tower at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Caramelized onions can be made 1‑2 days ahead and stored in an airtight container.
• The spread keeps well refrigerated for up to a week.