Peanut butter chili crisp burger with soy-glazed red onions

Cook a lot of sliced red onions in butter and olive oil until beautifully caramelized and a little jammy, about 25 minutes.

Freeze chuck, brisket and short rib about 20 minutes, then grind coarsely.

Shape loose patties without manhandling the meat and season with kosher salt and pepper; let sit.

Process roasted unsalted peanuts about a minute, scraping the sides back to the middle, until they hold together.

Add salt and a little neutral oil and keep processing, about another minute, to the smoothness wanted.

Mix the peanut butter with chili crisp, a touch of soy sauce, a little honey and a little rice vinegar.

Add a little brown sugar and a little soy to the onions to glaze them; set aside.

Heat oil in a cast iron pan over medium-high, add a patty with more salt and pepper and leave it undisturbed about three minutes.

Flip, season, cook about a minute and a half, add cheese and cover with a lid until melted.

Toast the buns with a little mayo until golden.

Build: sauce on the bun (a little on the top bun too), the burger, a generous pile of onions, top bun.