Add bacon to a large skillet over medium heat. Sauté the bacon until the fat has rendered and the bacon is crispy, about 10 to 12 min. Use a slotted spoon to remove the bacon to a paper towel to drain.
1
Remove all but 2 tablespoons of the fat from the pan and return the pan to medium heat.
2
Add the olive oil to the pan and heat. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft.
3
Add the olive oil to the pan and heat. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft.
4
Add the olive oil to the pan and heat. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft.
4
In a small bowl whisk together the mayonnaise, olive oil and garlic until combined. Cover and set aside until ready to use.
6
Form the meat into 4 equal square-shaped patties and season on both sides with salt and pepper.
7
Heat a large cast iron pan over medium-high heat, add the oil and heat through. Working 2 patties at a time, add to the pan and cook until a browned crust forms, about 3 minutes.
8
Flip and top each patty with Gruyère cheese. Continue to sear until the patties are cooked to medium, and the cheese has melted. Set aside and repeat with the remaining patties.
9
Return the pan to heat, add the butter and allow to melt. Add the patties, cut-side down on the pan and toast.
10
Top each bun with a patty. Add bacon onion jam, and arugula. Spread the aioli on the top and close the burger. Serve.
11