Divide ground sirloin into 4 equal sections and pat into patties. Push a thumb into the center of burgers so they stay flat while cooking. Season with salt and pepper. Place on a plate or platter and cover with saran wrap; refrigerate a few hours to firm up.

Meanwhile, mix mayo and Sriracha, to taste. Refrigerate until ready to assemble.

I use a mandolin to slice red onion. Cook sliced red onion in butter until soft. Add cabernet wine and cook until syrupy. Should be jammy. This can be made ahead of time desired, just heat in microwave prior to assembly burgers.

Grill or fry burgers 5 minutes, then flip for another 5 minutes until both sides are charred. Top burgers with Gorgonzola the last minutes of cooking.

Drizzle insides of burger buns with olive oil and toast lightly (I put under broiler for a few seconds).

Spread both insides of buns with spicy mayo. Add mixed greens or arugula to the bottom bun. Put burger on bottom bun, then top with red onion jam. Top with top bun. Slice in half and enjoy.

NOTE: Original recipe called for 1/3 lb. burgers. If you prefer a larger burger, use 1lb. of ground to make 3 burgers. If you want to make more burgers, adjust other ingredients accordingly.