Ingredients

• 2 packages Phil’s Finest Lao-Style Curry Carrot Ground Beef
• 4 King's Hawaiian burger buns
• 1 red onion, thinly sliced
• 1 tbsp butter or olive oil
• 1 head iceberg lettuce, shredded
• ¼ cup Kewpie mayo
• 4 slices colby jack cheese, or preferred mild/melty variety

Method

1. Shape 4-6 oz patties a little wider than the width of your buns. Make a big indent in the middle of the patties—this will prevent them from cooking into meatballs instead of patties.
2. While your grill is heating up, cook your red onion in a medium sauce pan over medium heat with either butter or olive oil (or both!) until caramelized to your liking - the darker you go, the sweeter they’ll get.
3. Once your grill is hot, oil the grates and cook the patties for 4 minutes per side. If using a skillet, oil lightly and cook the patties for 4 minutes per side.
   
   PRO TIP: Let the patties rest for about 15 minutes after you remove them from heat—this will seal in the delicious juices in the burger! If you want a warm toasty bun, now is a good time to throw them in the oven (~350 F).
4. Place sliced cheese on the patties once the burgers are flipped and cooking on the second side for maximum melty-ness.
5. Schmear your rolls with a liberal swoop of Kewpie mayo. Top the burgers with caramelized red onion, shredded lettuce.