Grunge Bar Menu Recipe

Heat a large skillet over medium-low heat. Add butter and olive oil until butter melts and begins to foam.

Add the thinly sliced onions and stir to coat. Cook slowly, stirring every few minutes, for 20–25 minutes until the onions are deeply softened and golden-brown.

Stir in brown sugar, balsamic vinegar, smoked paprika and salt. Increase heat to medium and cook 2–3 minutes until jammy and slightly sticky. Reduce heat to low and keep warm while you cook the burgers.

In a small bowl combine mayonnaise, ketchup, sriracha, Dijon mustard, hot honey and black pepper. Whisk until smooth.

Taste and adjust heat or sweetness: add more sriracha for heat or more honey for sweetness. Refrigerate or set aside until assembly.

Divide the ground beef into two equal portions and gently form into patties about 3/4" thick and slightly wider than your buns. Do not overwork the meat; keep it loosely packed. Make a shallow dimple in the center of each patty with your thumb to reduce doming.

Season both sides of each patty with salt, black pepper and a light sprinkle of garlic powder. Brush both sides with Worcestershire sauce.

Heat a cast-iron skillet or grill over medium-high heat until very hot. Add a light swipe of oil if using a skillet.

Cook the patties 3–4 minutes on the first side without moving them, until a brown crust forms. Flip and cook 2–3 minutes more for medium (adjust time for desired doneness).

Place cheddar slices on top of each patty in the last minute of cooking. Cover the pan or close the grill lid to melt the cheese.

Remove patties and let rest 2 minutes while you toast buns.

Spread softened butter on the cut sides of the buns. Toast cut-side down in a hot skillet or on the grill 1–2 minutes until golden-brown.

Spread a generous tablespoon of Spicy Grunge Sauce on the bottom bun.

Place a lettuce leaf and two tomato slices on the sauced bottom bun to create a moisture barrier.

Set the rested cheeseburger patty on top of the tomato. Spoon 2–3 tablespoons of warm onion jam over the cheese.

Top with 4 pickle slices, then the top bun. Repeat to assemble the second burger.

Serve immediately with fries or chips.