Begin by slicing two yellow onions thinly. In a large skillet over medium-low heat, melt 2 tablespoons of unsalted butter and add the onions along with 1 tablespoon of brown sugar. Cook for 25–30 minutes, stirring occasionally, until the onions are golden brown and jammy.

While the onions caramelize, mix together one pound of ground beef (80/20 blend), 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and salt and pepper in a bowl. Use your hands to gently combine without overmixing.

Once the onions have caramelized, let them cool for a few minutes. In a mixing bowl, combine the cooled onions with ½ cup of mayonnaise, ¼ cup of sour cream, 1 minced garlic clove, and 1 tablespoon of lemon juice. Season with salt and pepper to taste.

As the aioli cools, wash and prepare your fresh vegetables. Dice one cucumber and two tomatoes, and thinly slice half a red onion.

In your skillet over medium-high heat, add 1 tablespoon of olive oil and allow it to heat until shimmering. Carefully add the prepared ground beef mixture, cooking for 8–10 minutes.

To assemble your Burger Bowls, start with a generous bed of mixed greens or romaine lettuce in each bowl. Layer the cooked ground beef on top, followed by the diced vegetables, and drizzle with the caramelized onion aioli. Finish off with a sprinkle of shredded cheddar cheese and chopped chives.