Light grill, with a hot and cool zone.
First, make the bourbon gravy. This will reduce while everything else cooks.
Over the hot side of the grill, melt the butter in a 10’ or 12’ cast iron skillet.
Once butter is melted, mix in flour and cook for 3-4 min.
Slowly add in beef broth, mixing well.
Reduce by half over medium to medium low heat. This could take upwards of 30 min.
Once reduced to desired thickness mix in seasonings.
Slice buns, spread on mayo, toast over high heat; then set aside.
Prepare French fries. Method is up to you. Deep fry, bake, door dash.
Slice onion thinly.
Divide burger meat into 9 evenly sized balls.
Heat a large cast iron pan or skillet insert on your grill to high heat.
Spread onions in 9 small spots on the grill.
Place one meat ball over each patch of onions and season with Imperial Coffee Stout Rub.
Press each burger flat with a burger press or a large flat spatula.
Cook for 3-4 min and flip once.
Cook for an additional 3-4 min.
Stack in sets of 3 and remove from the grill.
Assembly time. On the toasted buns; start with arugula, then burgers, fries, cheese curds, and gravy.
Use the gravy as glue and the fries as Lincoln logs. Build a beautiful meat and French fry house.