Start by preparing the pickled onions. In a bowl, mix together the apple cider vinegar, water, raw cane sugar, and flaky sea salt. Toss in the finely shaved onions, making sure they’re fully submerged. Let those soak for at least 30 minutes. The tangy crunch will be so worth it.

In a separate bowl, blend the mayo, truffle oil, minced garlic, black pepper, and lemon juice. This will become the creamy goodness that compliments your meat. Be generous with it!

In another bowl, combine your ground beef with Dijon mustard, salt, and pepper. Gently form this mixture into patties—about six ounces each. Avoid overworking the meat; you want juicy results!

Heat a skillet or grill over medium-high heat. Once hot, add your patties. Cook for about three to four minutes per side for medium-rare (and, yes, I suggest you aim for medium-rare for maximum juiciness).

In the last minute of cooking, place a slice of Gruyère on each patty. Cover with a lid to help the cheese melt. Talk about decadent!

While cooking, toss your brioche rolls on the grill or in a toaster. You want them golden brown and inviting.

Begin with a base of the toasted bun. Layer on the crispy lettuce, the cheesy patty, and then dive into that glorious truffle aioli. Finally, top with the quick-pickled onions. Cover with the top half of the bun and dig in!