7oz ground beef formed into 1 1/4 inch thick patty
1 Vidalia sweet onion, 1/4 inch dice
1 Tb truffle aioli
1 sweet pickle
1 tsp stone ground mustard
3oz clarified butter
1oz cooking oil
For the onion jam: Heat a medium skillet to medium heat and add 1oz of oil and your onion, reduce the heat to medium-low and slowly cook onion stirring constantly to avoid sticking. The onion should have a deep, golden brown color when it is ready (about 20 minutes). Remove from heat and allow to cool to room temperature.
Season beef patty with salt and pepper. Heat a cast iron skillet to medium-high, add 1oz of clarified butter and then add patty to skillet. Cook on the first side for one minute, turn it over carefully, add the remaining butter, cook for one minute and carefully turn again, angle your pan and baste the patty with a spoon, continue turning every minute or so until you achieve carmelized surfaces. Remove the patty and allow it to rest for two minutes. Place your bun halves down in the butter in the hot skillet and cook until golden brown (about a minute). Spread the truffle aioli on both halves and the stone ground mustard on the bottom. Arrange the sliced pickle on the bottom bun and the frisee on the top. Place the patty on the bottom bun and the onion jam on the patty, top and enjoy.