Using lightly oiled hands shape the ground beef into 2 burger patties, approximately 1 inch thick. Set on a plate an gently press to form a well in the center.

Drizzle the burger patties with a light drizzle of olive oil and generously season all over with the sea salt, smoked paprika, garlic powder, onion powder and red pepper flakes. Set aside and allow to rest at room temperature for 20 minutes.

Heat up a cast iron skillet over medium flame and sear the burger patties for 3 minutes on each side. Using a pair of tongues pick up the burger and hold it upright to sear the edges all around, another 30 seconds or so.

Lay the burger flat on the cast iron skillet and place the pepper jack cheese on top. Turn off the flame and cover the burger loosely with some aluminum foil to help the cheese melt on top.

Meanwhile preheat another cast iron skillet and add a lug of olive oil. Crack the eggs in the center and season over the top with sea salt and black pepper to taste. Cook until crispy around the edges but the yolk is creamy.

Grill the brioche bun to your liking on the cast iron pan and using the garlic clove gently rub the grilled inside.

Assemble your burger by placing the arugula leaves on top of the brioche bun, topped with the tomato slice and a pinch of sea salt. Follow with the burger and cheese patty, caramelized onions and the fried egg on top. Sprinkle with the micro greens and top with the bun. Enjoy !

If using the red pepper pesto slather that on first before topping with the arugula.