Crispy Onions and Arugula Burger

Whisk the Mayonnaise (115 g) , Ketchup (15 g) , Gochujang (15 g) , Dill Pickle Relish (30 g) , McCormick® Garlic Powder (10 g) , Onion Powder (as needed) , Chipotle Chili Powder (as needed) , Salt (2 g) , and Ground Black Pepper (as needed) in a bowl, cover with a cling wrap and refrigerate for 1-2 hours.

In a large bowl, combine the Lean Ground Beef (455 g) , Onion Powder (7 g) , McCormick® Garlic Powder (10 g) , Paprika (7 g) , Ground Black Pepper (7 g) , Dried Oregano (5 g) , Salt (6 g) , Ground Cumin (6 g) , Red Chili Powder (3 g) , and Gochujang (15 g) and mix well using your hands.

Fill a cast iron or a deep pan with Olive Oil (as needed) and bring the heat up to medium-high.

In another bowl, combine the Whole Wheat Flour (180 g) , Chipotle Chili Powder (1 g) , Salt (3 g) , and Ground Black Pepper (1 g) to make the crispy onions.

Pour the Buttermilk (240 mL) into a separate bowl and start dunking the Yellow Onion (1/2) in the buttermilk, then generously coat with the dry ingredients mixture.

Cut the Brioche Hamburger Buns (4) in half and toast on a skillet at medium-high heat and set aside.

Melt Butter (15 g) on the skillet and when it’s melted, drop in a patty and cook for 4 minutes per side until edges look brown and crispy.

After flipping once, cook the other side for 3 minutes, add Mild Yellow Cheddar (4 slices) , and cover. Leave it for one minute so it totals to 4 minutes on each side.

Add Arugula (20 g) to a small bowl and drizzle some Olive Oil (as needed) . Season lightly with salt and pepper.