One of my favorite restaurants in Portland, Oregon is Little Bird, mostly for the most amazing burger ever. Have tried to reproduce it a couple times at home based on the descriptions that other people have posted in their own reviews of the burger. This is my take.
Karen whipped up custom pickled onions this weekend: she cooked the onions for about 10 minutes and then put them in 1/2 cup red wine vinegar, 3 tablespoons sugar, salt and 1 cuper water etc.
80/20 beef, preferably shaped into a square. Supposedly uses Cascase Beef (http://www.cascadeorganicbeef.com/)
Ciabatta buns from Ken's Bakery (http://kensartisan.com/)
Pickled red onions sliced 1' wide (?)
Tillamook Aged White Cheddar
Iceberg Slaw with Garlic Aioli (http://allrecipes.com/recipe/garlic-aioli/)