In a large mixing bowl add the log of ground beef and season with the standard seasoning mix. Mix until well incorporated. Allow mixture to sit in fridge for 10 minutes. (Preferably overnight).

After letting meat set, remove from the fridge and portion it into 8 ounce balls on a sheet pan.

Take one of the 8 ounce balls and separate it into two evenly. Flatten one portion of the burger and add a slice of cheese in the middle. Use the remaining portion to fully cover the slice of cheese. Repeat process until all portioned balls are done.

Wrap, label, and date the sheet tray and place burgers in fridge.

Onion Ring Cut one large onion into three separate parts and seperate them into rings.

In 3 seperate small bowls add flour and 1/2 teaspoon of Adobo, seasoned breadcrumb, egg and water mixing it fully.

Set up an assembly line, starting from left to right. Flour, eggwash, breadcrumbs.

Transfer the onion rings between the flour and eggwash 2x then place in breadcrumbs fully coating the onion ring.

Repeat this step until all onion rings are completely coated. Wrap, label, date, and place in the freezer.

Place onion ring in fryer until it floats and is golden brown. Remove onion ring from fryer and drain excess oil.

Remove a burger from the fridge and cook on the grill to desired doneness. Then remove the burger from the grill and place it on the flat top, add a slice of Muenster cheese and allow cheese to melt. After cheese has melted remove from flattop and allow burger to rest on cutting board.

To assemble burger start with the bottom bun (ensuring that it is toasted) add 2 tbsp of the signature sauce to the bun, Lettecue, tomatoes, the burger, 2 tbsp more of sauce, top with onion ring and brioche bun top. Then pierce with a burger skewer.