Begin by heating a large skillet over medium-low heat. Add sliced yellow onions and two tablespoons of butter along with one tablespoon of brown sugar. Cook slowly, stirring occasionally, for about 25-30 minutes, until the onions are deeply golden and jammy.

While the onions are caramelizing, mix 1½ pounds of ground beef in a large bowl with one tablespoon of Worcestershire sauce, one teaspoon each of garlic powder and onion powder, one teaspoon of smoked paprika, and salt and pepper to taste. Use your hands to combine gently.

In a separate bowl, combine½ cup of mayonnaise, two tablespoons of sour cream, one minced garlic clove, and one tablespoon of fresh lemon juice. Add salt and pepper to taste, and then fold in the cooled caramelized onions.

Wash and chop 6 cups of mixed greens or romaine lettuce, and dice 2 large tomatoes or halve 2 cups of cherry tomatoes. Cut one large cucumber into bite-sized pieces and thinly slice half a red onion.

Heat the same skillet over medium-high heat. Once hot, add the seasoned ground beef and cook for about 8-10 minutes, breaking it apart with a spatula as it browns.

Start with a generous layer of the chopped greens, top with the crispy cooked ground beef, followed by the prepped vegetables. Drizzle the aioli over the top, sprinkle with cheddar cheese, and finish with fresh chives.