Oklahoma Style Burger

Lightly pack the Butcher's Blend ground meat into patties, being careful not to overwork the meat to preserve its fat content. Slice Vidalia onions super thin, ideally using a mandolin. Place the thinly sliced onions directly on top of the lightly packed meat patties. Cook the burgers on a hot surface, slightly smashing them down during cooking so that the onions steam, crisp, and caramelize into the patty. Once cooked, finish each burger with a slice of American cheese, pickles, and a little mayonnaise or special sauce. Serve immediately with crispy baked fries.