Over the Top Truffle Burger - Sutter Home Family Vineyards

Ingredients

• 7 cloves garlic, peeled
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon ground black pepper, divided
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh rosemary, or 1 1/2 teaspoons dried rosemary
• 1 tablespoon plus 1 teaspoon Dijon mustard, preferably Maille
• 1/2 cup good-quality mayonnaise, preferably Hellman’s (Best Foods)
• 2 1/2 tablespoons unsalted butter
• 1 large red onion, quartered and sliced thinly
• 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3/4 tablespoon sugar
• 1/2 cup good-quality aged balsamic vinegar
• 7 ounces watercress leaves, stems discarded
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons good-quality infused (not chemically-flavored) white truffle oil, preferably Tartuflanghe
• 1 1/2 teaspoons rice vinegar
• 3/4 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard, preferably Maille
• 1/8 teaspoon kosher salt
• Pinch ground black pepper
• 2 teaspoons truffle salt, preferably Tartuflanghe
• 1 teaspoon ground black pepper
• 1/2 teaspoon toasted onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cayenne
• 1 1/2 teaspoons Worcestershire sauce
• 2 pounds 80/20 ground chuck
• 2 tablespoons olive oil
• 5 ounces plain goat cheese, cut into 6 equal rounds about 3/8 inch thick
• 3 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 6 onion hamburger buns, preferably Rosen’s
• 18 slices cooked thick-cut smoked bacon, sliced crosswise in half