4 Turano Brioche Buns
4 strips thick-cut bacon
1 lb. ground beef
4 slices white cheddar cheese
4 eggs
1 cup fresh arugula
1 medium yellow onion, thinly sliced
3 tbsp. Dijon mustard
2 tbsp. BBQ sauce
3 tbsp. whiskey (if desired)
1 tsp. Worcestershire sauce
2 tbsp. butter
Olive oil (for frying the egg, can use butter if desired)
Salt and pepper to taste

For the onions: melt the butter in a skillet over medium-high heat. Add onions and sauté until softened, about 3-5 minutes. Add whiskey, Worcestershire sauce, salt and pepper to taste. Stir to combine. Reduce heat to low and let onions cook, stirring occasionally until caramelized - anywhere for 15-30 minutes. Prep the rest of the ingredients for the burger in this time. When they are just about done, stir in the Dijon mustard.
For the bugers: cook bacon strips in a skillet until crispy and set aside.
Divide the ground beef into 4 portions and shape each portion into a patty. Make the patties slightly larger than your Brioche Buns. Push a dent in the center of each patty with your thumb to help them keep their shape as they cook.
Cook burger patties on the grill or in a large skillet over medium-high heat for approximately 2-4 minutes per side.
When they are almost done, top with BBQ sauce and a slice of cheddar cheese. Set aside to rest while you prepare your final ingredients.
Split the Brioche Bun into 2 halves and toast until lightly toasted.
Melt butter or olive oil in a skillet (you can use the same skillet as the burger patties) over medium-high heat and fry the eggs sunny side up. Fry until the whites are fully cooked and the yolk is still a little runny.
To assemble, put the cheese-topped patty on the bottom bun. Top with bacon, caramelized onions, arugula, and egg. Spread some of the Dijon mustard on the top bun, and put on top to finish. Serve with your favorite side!