Instructions

1. Whole Grain Mustard Aioli: In a small bowl, combine mayonnaise, whole grain mustard, salt, and pepper, stirring until well mixed. Taste and adjust seasoning, if needed. Refrigerate until ready to use.

2. Caramelized Onions: In a large skillet add olive oil and place over medium heat. Add onions and salt, then reduce heat to medium-low. Stirring occasionally, cook for 10-15 minutes or until soft. Once cooked, set aside and keep warm.

3. While the onions are cooking, remove burgers from the package and press down on them with the palm of your hand until they flatten and spread out in size by a third, or slightly larger than your burger bun. This will account for any shrinkage during cooking. Let rest at room temperature for 10 minutes.

4. When ready to make the burgers, heat a large cast iron skillet or griddle on medium-high heat until hot, then add enough vegetable oil to coat the skillet or griddle. When oil is very hot but not yet smoking, add burger patties and sear on one side for 7 to 8 minutes, or until golden and crisp on the bottom. Flip cook for an additional 7 to 8 minutes, or until burgers are cooked as desired; transfer to a warm plate to rest for 5 minutes.

5. For the Wagon Wheel: While the burgers rest, cut the Cowgirl Creamery Wagon Wheel into thick wedges or halves. Place cut-side down in a small nonstick skillet or under a broiler over medium-low heat until the surface becomes hot, glossy, and bubbling slightly. Using a spatula or butter knife, scrape the melted cheese directly over each burger patty in a thick layer, raclette-style. Alternatively, slice the Wagon Wheel into thin pieces and place over the burgers during the last 1 to 2 minutes of cooking, covering loosely to help the cheese melt evenly.

6. To assemble burgers, toast buns and add a generous spread of whole grain mustard aioli to each cut side of the buns.

7. On the bottom bun place arugula then the Wagon Wheel-topped burger. Finally, top with sliced cornichons and caramelized onions, then the top bun. Serve with a cold can of Ghost Town Inhume West Coast IPA – optional, but recommended!