Thaw the Tribeca Artisan Potato Buns at room temperature for 2-3 hours, cut in half lengthwise, and lightly toast the crumb on a hot griddle with butter. Set aside until ready to build the burger.
Place sliced onions in oil with a pinch of salt in a large pot and cook on medium-high heat for 15 minutes, stirring continuously. Lower heat and continue to caramelize onions for at least another30 minutes. Periodically, add small amounts of water, if the onions stick to the pot. After 45 minutes, add the bourbon and brown sugar and stir to combine. Let the liquid and alcohol cook off, about 5 minutes. Season with salt.
To make the garlic aioli, combine the mayonnaise and minced garlic.
Season the burger patties with salt and ground black pepper. Grill or pan fry the burger patties to desired doneness.
To build the burger, lightly spread about 1 Tbsp. of the garlic aioli each on the top and bottom of the potato bun. Place the cooked burger patty on the bottom part of the bun, top with a slice of Gruyere cheese while hot to melt. Next add about ¼ – ⅓cup of caramelized bourbon onions and finish with 1 fried onion ring.