A top-selling menu item at Laurent Tourondel’s Arlington Club, this butcher burger gets its name from the decadent shortrib meat used to create the patty. Extra steps need to be taken to create the caramelized onions and pepper crusted bacon, but it’s worth it.
Combine all ingredients in a mixing bowl and stir until incorporated. Set aside.
Melt the butter in a large pot set over medium-low heat. Add the onions and season with salt and pepper. Stirring occasionally, allow the onions to slowly caramelize. This will take about 20-25 minutes. Once the onions are dark golden brown, remove from pot and reserve.
Preheat the oven to 350 degrees. On a baking sheet lined with parchment paper, lay the bacon slices in a single layer. Evenly sprinkle ½ of the butcher black pepper over the bacon, top with another sheet of parchment paper, and press the pepper firmly into the bacon. Invert the bacon using the 2 sheets of parchment, and repeat the process with the remaining pepper. Discard the top piece of parchment paper and bake for 10-12 minutes, or until bacon is cooked through and golden brown. Remove from oven and transfer to a paper towel-lined plate to drain.
Preheat the grill to medium-high. Spread the softened butter, in a thin layer on each ½ of burger bun. Place buns back together and reserve for later use.
With the remaining butter, spread a very thin layer on each side of the burger patty and season with salt and pepper. Grill patties to desired temperature (for medium-rare to medium, it will take about 6-7 minutes on each side). During the last 2 minutes of cooking, top each patty with caramelized onions, 2 ounces of Cheddar, and 2 strips of bacon.
Once the cheese has melted, carefully transfer to a baking sheet. While the burgers rest, toast the burger buns on the grill, about 30 seconds, or until grill marks appear. Garnish each side of the bun with 1 tablespoon of the sauce, add the patty and top with lettuce and tomato. Use a skewer to keep the burger from toppling.