The BullShit Bistro Burger

A steakhouse-worthy burger with backyard attitude. Serve with garlic-parmesan fries, sweet potato wedges, or a crisp side salad if you’re pretending to be healthy.

Ingredients:

Burger:
* 1½ lbs ground chuck (80/20) or a mix of chuck & brisket if you're fancy
* 1½ tablespoons BullShit
* 4 brioche or pretzel buns
* 4 slices aged white cheddar or smoked gouda
* Caramelized onions (see below)
* Arugula or butter lettuce
* Sliced heirloom tomato
* Garlic aioli or truffle mayo
Optional: crispy bacon or sautéed mushrooms

Caramelized Onions:
* 1 large yellow onion, thinly sliced
* 1 Tbsp butter + 1 Tbsp olive oil
* Pinch of salt
Optional: a splash of balsamic vinegar or bourbon at the end for extra flavor


Preparation:

Onions:
Cook the sliced onions in butter and oil over medium-low heat for 25–30 minutes, stirring occasionally, until deep golden. Add balsamic or bourbon in the last 2 minutes if desired.

Burger:
1. Gently mix the ground meat with BullShit. Form into 4 thick patties and press a slight dimple in the center of each.
2. Cook over medium-high heat, 4–5 minutes per side for medium, adding cheese in the final minute so it gets good and melty.
3. While the burgers cook, lightly toast the buns on the grill or in a skillet until golden.
4. Spread aioli on the bottom bun. Add arugula, the patty, caramelized onions, tomato, and any extras (looking at you, bacon). Top it off and try not to drool.