Double smash burger with Big Arch-style sauce, Funyuns and white cheddar

Mix mayonnaise, ketchup, yellow mustard, sweet pickle relish, garlic powder, smoked paprika, a splash of cider vinegar and three shakes of cayenne. Refrigerate until needed; better made ahead.

Slice dill pickles, thinly slice red onion and iceberg lettuce.

Smash two 5 oz balls of beef flat between plastic into uniform thin patties; tidy the edges with your fingers.

Spread a little sauce on the cut sides of the bun and toast in the pan before it gets too hot.

Turn the heat to high. Add the patties and press down with a spatula so they stick to the pan for a crispy crust. Season the top generously with salt and pepper.

Cook a couple of minutes, until the meat around the bottom edge loses its raw red color.

Loosen the front edges, then the other sides, scrape under and flip. Press any broken piece back under the edge.

Top each patty with white cheddar at once; cook about a minute until melted and cooked through.

Rest one minute on a plate.

Dress the bottom bun with plenty of sauce, then red onion, Funyuns, a patty, a third slice of cheese, the second patty, three dill pickle slices, more onion, more Funyuns, and iceberg lettuce. Top with the bun and press down.