In a large skillet, melt 4 tablespoons of unsalted butter over medium-low heat. Add the thinly sliced yellow-sweet onions. Sprinkle them with a pinch of sea salt. Stir occasionally, allowing them to cook for about 20-30 minutes until they turn a beautiful golden brown. Be patient; this step is key to unlocking that rich flavor that makes these burgers shine.

While waiting for those onions to caramelize, let’s whip up the garlic herb aioli. In a bowl, mix the mayonnaise, minced garlic, rosemary, parsley, basil, cracked black pepper, lemon zest, and Dijon mustard. Stir well, and set aside. Your future self will thank you for this zesty addition!

Form 1/4 pound balls of lean ground beef. You want them to be uniform in size, but don’t overwork the meat. This ensures they stay juicy.

Heat your skillet or grill to high heat. If you’re using a skillet, add the high-heat cooking oil once hot.

Place the meatballs in the skillet or on the grill. Using a spatula, smash each ball down firmly, creating a patty about 1/4 to 1/2 inch thick. You’ll hear that satisfying sizzle! Sprinkle with kosher salt.

After about 2-3 minutes, check the underside. Once it's browned, flip your burger, and place a slice of sharp cheddar cheese on top. Allow it to melt while the burger finishes cooking, about another 2-3 minutes.

While the burgers are cooking, toast the brioche buns in the same skillet or on the grill until they are golden and crispy.

Now, it’s time to bring it all together! On the bottom half of each toasted bun, add a generous slather of garlic herb aioli. Layer with fresh lettuce, the juicy burger topped with melted cheese, and the sweet caramelized onions. Finish with the top of the bun.