Hero Grill Burger Hack

February 2, 2023

Hero Grill Burger Hack montage

This burger has captivated me since 2001

For decades one burger that has stood out in my palate has been Chef Sang Yoon’s burger at his restaurant, Father’s Office. In what ushered in both the era of gastropubs and chef driven burgers, Father’s Office was the perfect storm for a broke food lover in his 20s. Back in 2001, foodies were still an underground niche and going out to eat meant “what’s the occasion?”. I’d like to say casual gastropubs helped change all that but it was a ripple compared to the Tsunami that social media would bring later on that decade.

But enough about food history – let’s talk about how you can make a friendly home version of a burger that was designed to harness the flavors of French Onion soup . . . .

Note: I developed this recipe for the grill but a cast iron works well too. If you do grill, I recommend a high temp fire and/or utilizing a grill grate set up like this Hero Grill hack, where the grate is right over the embers. This will allow you to cook hot ‘n fast, allowing for less cooking time and less moisture loss. Save the drippings for the bottom bun!

The Father’s Office inspired burger recipe


  • 1 pound of ground beef(for three burgers)
  • Potato bun or Pain Au Lait bun(less buttery than brioche, still decadent)
  • Arugula
  • ½ Red onion
  • 2 strips of bacon, chopped
  • Balsamic vinegar
  • Butter
  • Two egg yolks
  • Dijon mustard
  • Garlic
  • White Wine Vinegar
  • Olive Oil
  • Salt and pepper


  • Form 5 oz burger patty, 4” wide, 3/4 “ thick
  • Brush with olive oil, season with salt & pepper or burger seasoning of choice(I used a steak rub)
  • Grill to desired doneness – this burger works well on the medium rare to rare side
  • Toast buns, spread aioli on both sides, caramelized onion on bottom bun, arugula on 

Caramelized onions 


  • 1 medium red onion, thinly sliced
  • 3 slices of bacon
  • 1 tbsp of butter 
  • 1 tbsp of balsamic vinegar
  • 1 clove minced garlic
  • Salt and pepper to taste


  1. Cook bacon in dutch oven over medium heat till crisp
  2. Remove bacon and pour out any excess drippings till 1 tbsp remains
  3. Reduce heat to low, add onions and cook for 15 min with lid on, stirring frequently to prevent burning, till lightly caramelized
  4. Add garlic, cook for a few minutes, make sure garlic doesn’t burn
  5. Add balsamic vinegar, cook for 1 minute more
  6. Add bacon, season with salt and pepper and set aside



  • 2 egg yolks
  • ½ cup olive oil
  • 1 tsp grated garlic
  • 1 tsp dijon mustard
  • 1 tsp of white wine vinegar
  • Salt and pepper to taste


  1. Place room temp egg yolks, garlic and dijon mustard in bottom of a bowl
  2. Gently whisk in olive oil in a slow steady stream(take your time!) or use an immersion blender and a snug container like a mason jar or measuring cup
  3. Season with salt to taste, adding for more mustard or vinegar as necessary

Note: if the aioli is thin or starts to break and/or you are getting impatient – adding a little store bought mayo is a quick fix. It sounds counterintuitive but you will get the right consistency instantly and the taste will blow away regular mayo, trust me!


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