• Start by seasoning a 1/2 pound patty of 80/20 Angus beef with salt and pepper.
• Grill for 6–8 minutes, flipping halfway through—no pressing or closing the lid—to achieve a perfect medium cook.
• Top with a slice of Swiss cheese and let it melt into the patty. 
• Assemble the burger by topping it with mushroom duxelles, caramelized onions, garlic onion jam, and roasted garlic aioli on a pretzel bun for a rich and savory bite.

Mushroom Duxelles

• Sauté 2 cups of finely minced mushrooms with 2 tablespoons of butter, ¼ cup of chopped shallots, 2 cloves of garlic, and ¼ cup of white wine.
•  Cook down until dry, then stir in 1 teaspoon of chopped parsley. 

Caramelized Onions

•  Sauté one chopped sweet onion in butter over low heat until golden, deglazing with white wine.
•  Reserve half for the jam. 

Garlic Onion Jam

• Roast a whole head of garlic at 400 degrees for 20 minutes, then squeeze out half the cloves and blend with the reserved onions, salt, and pepper.

Roasted Garlic Aioli

• Use the rest of the roasted garlic to make aioli by mixing it with ½ cup of Kewpie mayo.
• Quickly warm ¼ cup of pre-made crispy onions in a pan.