It’s the burger that launched the modern two-patty era in the Twin Cities, and it still rates as a Best in Show example. The beef is a notably decadent blend of chuck, ribeye and brisket, formed into thin, irregular patties. Here’s the genius move: Two patties create a double-the-fun flavor booster, since twice the amount of sizzling beefy surface gets caramelized and charred by the stove’s heat. The soft, egg-enriched bun is a beauty, and garnishes are kept to a well-edited minimum: perky pickle chips and a prodigious amount of white American cheese. Add fries for $6.