The Caramelized Onions

• 1 large yellow onion, thinly sliced

• 1 tbsp butter

• 1 tbsp olive oil

• Pinch kosher salt

• 1/2 tsp Worcestershire sauce, optional

Heat a skillet over medium low heat with the butter, olive oil, onion, and salt. Cook 25 to 35 minutes, stirring occasionally, until deeply golden and jammy. Stir in the Worcestershire in the last minute if using, then set aside.

The Garlic Parmesan Aioli

• 1/2 cup mayonnaise

• 2 roasted garlic cloves, mashed

• 2 tbsp finely grated Parmesan

• 1/2 tsp Dijon mustard

• 1 tsp fresh lemon juice

• Fresh cracked black pepper

Whisk all ingredients together in a small bowl until smooth. Taste and adjust seasoning, then refrigerate until ready to use.

The Truffle Parmesan Fries

• 1 large russet potato, or 2 medium

• Neutral frying oil

• 1/4 cup finely grated Parmesan

• 1 tbsp chopped parsley

• Truffle salt, to taste

Cut the potato into 1/4 inch fries and pat very dry. Fry at a lower temperature for 4 to 5 minutes until tender but still pale, then remove and set aside while you prep the burgers. Right before serving, raise the oil to 375°F and fry a second time for 2 to 4 minutes until deeply golden and crisp, working in batches if needed. Toss immediately with the Parmesan, parsley, and truffle salt.

The Toppings and Buns

• 1 large heirloom tomato

• Sunflower microgreens

• 2 brioche buns

• Butter

Slice the tomato into thick rounds and lightly salt, then let sit while you cook. Rinse and dry the microgreens. Toast the buns cut side down in a buttered skillet over medium heat until golden, 1 to 2 minutes.

The Burgers

• 10 oz ground beef, divided into two 5-ounce patties

• 1 tsp kosher salt

• 1/4 tsp garlic powder

• 1/4 tsp fresh cracked black pepper

• 1 tsp neutral oil

• 2 slices Gruyère

Combine the salt, garlic powder, and pepper in a small bowl. Shape the beef into two patties about 3/4 inch thick, pressing a shallow dimple into the center of each, then season generously on both sides. Heat a stainless skillet over medium high heat with the oil and cook the patties dimple side up for 4 to 5 minutes without moving. Flip and cook 3 to 4 minutes more for your desired doneness. In the final minute, top each patty with a slice of Gruyère and cover briefly until melted. Rest 5 minutes before assembling.

Bringing It Together

Spread the aioli on both sides of each toasted bun. Layer the bottom bun with a Gruyère burger, a spoonful of caramelized onions, a slice of heirloom tomato, and a handful of microgreens. Add the top bun with a bit more aioli if desired. Serve alongside the truffle parmesan fries with extra aioli for dipping.