Crispy Onions and Arugula Burger

Whisk the Mayonnaise (1/2 cup) , Ketchup (1 Tbsp) , Gochujang (1 Tbsp) , Dill Pickle Relish (2 Tbsp) , Garlic Powder (1 Tbsp) , Onion Powder (1/4 tsp) , Chipotle Chili Powder (1/4 tsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) in a bowl, cover with a cling wrap and refrigerate for 1-2 hours.

In a large bowl, combine the Lean Ground Beef (1 lb) , Onion Powder (1 Tbsp) , Garlic Powder (1 Tbsp) , Paprika (1 Tbsp) , Ground Black Pepper (1 Tbsp) , Dried Oregano (1 Tbsp) , Salt (1 tsp) , Ground Cumin (1 Tbsp) , Red Chili Powder (1 tsp) , and Gochujang (1 Tbsp) 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 (1 1/2 cups) , Chipotle Chili Powder (1/2 tsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) to make the crispy onions.

Pour the Buttermilk (1 cup) 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 (1 Tbsp) 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 (1 cup) to a small bowl and drizzle some Olive Oil (as needed) . Season lightly with salt and pepper.