In a small bowl, whisk together the ketchup, mayo, Dijon, honey, rice vinegar, garlic powder, onion powder, and kosher salt.

Mix appropriately until it is smooth. Set aside in the refrigerator to let the flavors meld.

Mix the dry-aged rib eye and steak, and chuck in a small bowl. Then add 1 tablespoon of mayonnaise to keep the patties moist. Gently mix the meat without overcooking it to maintain the texture.

The mixture should be divided into three 100g patties, slightly larger than your bun. Press a dimple in the center of each patty to prevent it from puffing during cooking. Place the patties on a plate, cover, and chill for 15 to 20 minutes.

Heat the skillet or grill over medium-high heat and liberally salt both sides of the patties just before cooking. Then place the patties in the hot skillet and sear for 3 minutes on the first side without moving them to develop a crust.

Flip the patties and sear the other side for another 3 minutes, then lower the what to medium, cover, and cook for 4 to 6 minutes, depending on your desired doneness:

Medium-Rare: 125F

Medium: 135F

Medium-Well: 145F

Spread butter inside the brioche bun halves, then place them in the same skillet or on the grill. Cut side down, and toast for 1 to 2 minutes until golden brown. For a crispier texture, toast the buns under the broiler for a minute.

Spread caramelized onions on the bottom bun. Place the cooked patty on top of the onions. Then, spread goat cheese on top of the patty while it’s still warm so the cheese melts slightly.

Add tomato slices, lettuce, red onion slices, and pickle slices on top of the cheese. Drizzle the signature burger sauce generously on the top bun. Now close the burger with the top bun.

Serve immediately with a side of crispy fries, sweet potato wedges, or coleslaw. For presentation, slice the burger in half with a steak knife and serve with extra sauce on the side.