In-N-Out secret menu burgers and fries at home

Toss a large quantity of onions with a little oil in a hot pan and cook over medium-high heat for about 50 minutes until soft, browned and caramelized.

Make the sauce: Japanese mayo, Western style chili sauce in place of ketchup, pickle relish, a little mustard and a little sriracha, a thousand island-type dressing.

Stir a couple tablespoons of butter into the onions for richness and colour.

Variation (veggie burger): sauce, tomato, a whole slice of raw onion and hand cut lettuce on a bun, no meat.

Smash a patty in the hot pan, season with salt and pepper, loosen and flip after a short time, add cheese and let it melt.

Variation (protein style): wrap the patty with sauce, onions and toppings in lettuce leaves, no bun; the tomato-style version puts tomato on the bottom and adds fries ('doggie style').

Variation (Flying Dutchman): two patties with cheese only, melted about 14 seconds, stacked in the burger envelope.

Variation (onion-wrapped Flying Dutchman): flat-griddle large onion slices until soft, flip, and use them as top and bottom bun with sauce and two patties.

Variation (grilled cheese): toasted bun, sauce, crispy iceberg lettuce, tomato and a couple slices of cheese melted with a torch until shiny, topped with caramelized onions.

Variation (fries): hot fries topped with cheese for cheese fries; add caramelized onions and sauce for animal style; add a single patty on top for roadkill fries.

Variation (6x6): smash six patties in oil, spread a little mustard on top to mustard fry and season, flip, cheese each, and pull after about 10 seconds; stack on a bun with plenty of sauce and caramelized onion between layers.