The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.

Ingredients

• 2 medium red onions (thinly sliced)
• 6 tablespoons extra-virgin olive oil (plus more for brushing)
• ½ cup mayonnaise
• 2 tablespoons fresh lemon juice
• salt and freshly ground pepper
• 8 slices of thick-cut bacon (12 ounces)
• 3 pounds mixed ground chuck and ground sirloin
• 12 ounces brie (sliced)
• 8 brioche burger buns (split)

Directions

1. Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.
2. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
3. In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
4. Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
5. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.