Step 1

Dice two white onions. In a skillet preheated to medium heat (350 degrees F), add 2-3 tablespoons of neutral oil (like avocado oil), the diced onions, and 2/3 stick of unsalted butter. Stir until butter is melted.

Step 2

Season with a tablespoon of kosher salt and stir every 5 minutes until onions turn into a paste, about 45 minutes.

Step 3

Remove excess oil/fat with a paper towel, increase heat to 400 degrees, and stir continuously until onions turn golden brown.

Step 4

Take 2 jalapeños and slice them into small rings. In a separate skillet with a bit of oil on medium heat, sauté the jalapeños until softened and slightly charred. Set aside.

Step 5

Prepare the spicy burger spread by mixing 1/2 cup mayo, 1 tablespoon each of ketchup and mustard, 1 tablespoon sweet relish, 1 chopped chipotle pepper, 2 teaspoons each of adobo and white wine vinegar, and 2 teaspoons kosher salt in a bowl. Refrigerate.

Step 6

Form 1/4 pound patties from 2 pounds of 80/20 ground Chuck, shape to fit Texas toast buns, season with your favorite beef rub, and refrigerate on parchment paper for 15-20 minutes.

Step 7

Heat a griddle to 375 degrees F and cook about 1/2 pound of bacon. Keep warm in aluminum foil.

Step 8

Grill the refrigerated patties on the griddle for 4 minutes, season with beef rub, squeeze mustard on top, flip, and grill for another 3 minutes. Add 2 slices of 3 pepper Colby jack cheese to each patty to melt.

Step 9

Spread the spicy burger mixture on Texas toast buns and toast on the griddle for about 60 seconds per side.

Step 10

To assemble: Lay down a slice of Texas toast, spread with the spicy burger mixture, add sautéed jalapeño rings, place two beef patties, top with caramelized onions, and cap with another slice of Texas toast.