BBC article here. (I've just had dinner so am unaffected by this!)
Born from poverty but made famous by love, the fried onion burger has fans flocking to El Reno in Oklahoma.
"...the Burger Day Festival... [became] a state tradition that brings visitors from all corners of Oklahoma and beyond. The 850lb Big Burger consists of 350lb of beef, a 350lb homemade bun, 150lb of onions and lots of pickles and mustard, and everyone who attends is served a bite.
"We have a 12ft convection oven for the rising and baking of the bun, a 10ft circular grill for the burger that 'flips' and cooks the burger to perfection," said Ford.
"...Marty says that to make the perfect burger, "I use an 80/20 grind of fine ground beef and Spanish yellow onions sliced very, very thin. I use half and half salt and pepper. When we season the grill, we cover it with that pork salt [heavily salted slabs of pork belly] and we burn the pork salt there about 30 to 40 minutes."
Tuckers serves up the double onion burger from its original location along Route 66 in Oklahoma City
Born from poverty but made famous by love, the fried onion burger has fans flocking to El Reno in Oklahoma.
"...the Burger Day Festival... [became] a state tradition that brings visitors from all corners of Oklahoma and beyond. The 850lb Big Burger consists of 350lb of beef, a 350lb homemade bun, 150lb of onions and lots of pickles and mustard, and everyone who attends is served a bite.
"We have a 12ft convection oven for the rising and baking of the bun, a 10ft circular grill for the burger that 'flips' and cooks the burger to perfection," said Ford.

"...Marty says that to make the perfect burger, "I use an 80/20 grind of fine ground beef and Spanish yellow onions sliced very, very thin. I use half and half salt and pepper. When we season the grill, we cover it with that pork salt [heavily salted slabs of pork belly] and we burn the pork salt there about 30 to 40 minutes."

Tuckers serves up the double onion burger from its original location along Route 66 in Oklahoma City