Season oxtail with salt and pepper and sear in olive oil in a pressure cooker until golden. Add carrot, celery, onion, thyme, tarragon, rosemary, chicken stock, Merrill Trade Cabernet Grape Juice, and veal demi glace. Close and cook for fifty minutes. Release steam, remove oxtail, cool, and shred the meat.

Strain the cooking liquid into a saucepan, simmer until slightly thick, blend in cold butter, and create a glossy gravy.

Mix mayonnaise, white vinegar, and garlic to make the aioli.

Cook sliced onions in olive oil with sugar, salt, and pepper over low heat until caramelized and soft.

Combine ground beef with Crystal Worcestershire Sauce, rosemary, tarragon, salt, pepper, and most of the shredded oxtail. Mix gently and form six patties.

Heat a cast iron skillet with canola oil and sear patties until browned, then add butter, thyme, and garlic, basting both sides.

Top each patty with Tillamook Swiss Cheese and melt in a three hundred fifty degree oven.

Season arugula with lemon juice, salt, and pepper.

Assemble by spreading aioli on toasted brioche buns, adding caramelized onions, chives, a patty, reserved oxtail, gravy, and arugula.