Upstate Burger From Whitmans New York

UPSTATE BURGER FROM WHITMAN'S NEW YORK
24 oz. fresh-ground short-rib blend (usually, an 80-20 lean-to-fat ratio)
Salt and pepper to taste
1 handful baby arugula, washed and dried
4 cheddar cheese slices
4 hamburger buns
1 red onion, sliced into rings
SRIRACHA DRESSING
1 part mayo
1/4 part ketchup
1/8 part Sriracha
1/8 part onion powder
1/8 part garlic powder
1/8 part freshly squeezed lemon juice.
Divide the mix into 6-ounce portions and form into 1/2-inch-thick patties (or you can ask your butcher to do that in the shop). Preheat grill or skillet; cast iron works best. Season patties generously with kosher salt and freshly cracked pepper. Cook for approximately 4 minutes per side for medium rare. Do notplay with burgers while they're cooking. Put cheddar cheese slices over patties when you flip them the first time so they have time to melt. Rest patties after cooking, for 30 to 45 seconds on a drying rack. Meanwhile whisk together Sriracha Dressing ingredients. Put sauce on bottom part of hamburger bun, followed by baby arugula, and cooked hamburger patty with melted cheddar. Top with red onion.
Recipe courtesy of Whitmans, WhitmansNYC.com, at City Kitchen, 700 8th Ave, New York, NY 10036; CityKitchen.RowNYC.com