1. Line a baking sheet with parchment paper, set aside
2. Turn on your grill to medium high heat
3. In a large bowl, mix together 2 Pounds of ground beef, 1/2 Cup chopped sweet onion, 1 tablespoon Worcestershire, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons chopped cold butter; shape into 6 equal sized patties, make a dent in one side of each patty, and place on parchment lined baking sheet; set aside until ready to grill
4. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat for 1 min; add the 4 Cups of thinly sliced sweet onions and let cook for 10 minutes, stirring occasionally; add in 4 tablespoons balsamic vinegar, 1/2 teaspoon crushed fennel seeds, 1/2 teaspoon salt and 1/2 teaspoon of pepper and continue to cook until caramelized (15-20 minutes); remove from the heat and set aside until ready to assemble the burgers
5. While the onions are cooking, and once the grill is heated to temp, spray the grill grates with cooking spray and place the burgers on the grill, dented side down, and let them cook for 5 minutes; flip the burgers and cook for an additional 3 minutes; remove from the grill and let sit until ready to assemble the burgers
6. While the burger patties are resting, place the top and bottom sides of the onion rolls, cut side down, on the grill and cook for 1 minute; remove from the grill and let cool 1 min before assembling the burgers
7. Once all the ingredients are ready to go, it’s time to assemble the burgers: take the bottom buns and spread 1 tablespoon of the French onion dip on each; next top each bun with 1/4 Cup of the arugula, 1 slice of the beefsteak tomato followed by 1 burger patty and 1/4 Cup of the cream cheese and chive chips; take the top buns and spread the remaining French onion dip on each bun (1 tablespoon per top bun); place the top bun on top of the chips and they are ready to serve