INGREDIENTS (Yields 6 Burgers)
3 lbs prime ground beef
6 Slices sharp cheddar or Colby jack cheese
6 butter lettuce leaves
6 brioche buns
2 roma tomatoes, sliced
1 large Vidalia onion
Salt and ground pepper
6 tbsp mayonnaise
1 tbsp old bay seasoning
2 tbsp sherry vinegar
1 tbsp olive oil
1 tbsp butter
Avocado slices (optional)

BURGER PREP
Heat up the grill or stove. Divide ground beef into 6 equal and compact portions.

HOT TIP : Right before you cook the beef, insert 1 large ice cube into the middle of each patty. This will make your burgers juicy!

Cook each side of the patty for approx. 3-4 minutes for a medium- rare burger. Once you have reached your desired temperature level, place the cheese on top (while the burger is still on the heat source) and leave on low heat for an additional 3-4 minutes.

ASSEMBLY
Lightly toast your brioche buns for 2 minutes. Prepare a side mixture of 6 tbsp mayonnaise and 1 tbsp old bay seasoning to dress both the top and bottom buns with.

To maximize stability of the burgers, layer in between the buns from the bottom up with butter lettuce, roma tomato slices, burger patty with cheese facing up and 2 tbsp caramelized onions. If adding avocado slices, lightly season with salt and pepper and place as the top layer.

CARAMELIZED ONIONS
Saute sliced onions in a pan with 1 tbsp butter and 1 tbsp olive oil. Continuously stir until the onions absorb the oil and butter and become a brown color (approx. 8 minutes over medium heat). Add 2 tbsp of sherry vinegar and continue to stir for an additional 1-2 minutes. Remove onions from heat and season with salt & pepper.