Here are the following ingredients:
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Follow these cooking methods/directions: 1. Burger Sauce: Combine mayonnaise, ketchup, relish, Marmite and cayenne in a small bowl, stirring well to dissolve Marmite. Cover and refrigerate until serving, for up to 1 week. 2. Burgers: To caramelize onion, heat oil over medium heat in a 10- or 12-inch (25 or 30 cm) cast-iron skillet until shimmering. Add onions and ½ tsp (2 mL) salt. Spread out into an even layer and cook for about 3 minutes, until light golden. Stir and repeat process twice more. Reduce heat to low and cook, stirring occasionally, for 30 to 35 minutes or until deeply caramelized. 3. Meanwhile, divide ground beef into six equal portions. Working on a parchment paper-lined baking sheet, pat each portion out into a large, flat patty 4 inches (10 cm) in diameter. Season generously with salt and pepper. 4. Scrape onions into a heatproof bowl; set aside. Return skillet to heat; place buns cut side down in pan and toast for about 30 seconds or until golden at the edges. Transfer to plates. Clean pan. 5. Divide Burger Sauce between top and bottom buns. Divide lettuce between bottoms. Set aside. 6. Turn kitchen fan to HIGH. Set clean pan over high heat and heat until pan is smoking. 7. Add 3 patties to pan; press each lightly with a large offset spatula to make contact with pan. Cook for 1 minute, squirting a heaping teaspoonful (5 mL) of mustard onto uncooked side of each patty and spread to edges. Flip and immediately top two of the patties with a cheese slice and one-quarter of the onions. Cook for 45 seconds, until beef is thoroughly cooked, to 160°F (71°C). Stack the patties with the undressed one on top. 8. Place stacked patties on bun bottom, top with half the pickle slices, half the bacon (if using) and sandwich with bun top. Serve immediately and repeat cooking process to make second burger.