Michael Symon is a man who likes to think beyond the traditional sesame seed burger bun.

In February, the Food Network Iron Chef blew away the competition at the South Beach Wine and Food Festival's annual Burger Bash challenge with a beef patty topped with his own pastrami, Swiss cheese and coleslaw - all layered on a brioche bun.

And now he gives AP's 20 Burgers of Summer series his Lola burger, a super-moist burger made from three grinds of beef and topped with pickled red onions, cheddar cheese and a spicy ketchup - all nestled in a toasted English muffin.

Beyond finding the right bun for the burger, Symon also spent three years perfecting the right ratio of the different cuts of meat - brisket, cheek and sirloin - as well as settling on a cooking method. Today, the burger is one of his signature dishes at his Cleveland restaurant, Lola.

Spicy ketchup

Start to finish: 25 minutes

Makes 1 cup

2 tablespoons minced yellow onion, minced

1 large clove garlic, chopped

2 teaspoons canola oil

2 tablespoons brown sugar

2 teaspoons cumin seeds

1-inch piece cinnamon stick

3 cayenne peppers, minced

1 chipotle pepper in adobo sauce

6-ounce can tomato paste

2 tablespoons cider vinegar

1 cup water

In a 2-quart saucepan over medium heat, combine the onions, garlic and oil. Saute for about 5 minutes, or until just beginning to color.

Add the brown sugar, cumin seeds and cinnamon stick. Cook for another 2 minutes.

Add both peppers, the tomato paste and vinegar. Simmer for 10 minutes, stirring frequently. Add the water and return to a simmer.

Pour through a mesh strainer to remove any solids. Set aside to cool.

Pickled red onions

Start to finish: 5 minutes (plus 48 hours brining)

Makes 1/2 cup pickles

1/2 cup water

1/4 cup white vinegar

1/4 cup sugar

1 teaspoon whole coriander seeds

1 teaspoon black peppercorns

1 teaspoon red pepper flakes

1 clove garlic

1 large red onion, thinly sliced

In a small saucepan over high heat, combine the water, vinegar, sugar, coriander, peppercorns, red pepper flakes and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes.

Arrange the sliced onions in a medium bowl. Pour the liquid through a mesh strainer and into the bowl of onions, discarding the solids in the strainer.

Cover and refrigerate for at least 48 hours or (for best results) up to 2 weeks.

The Lola burger

If you have trouble finding beef cheek, substitute an equal amount of ground sirloin.

Start to finish: 20 minutes

Servings: 4

1/2 pound ground beef brisket

1/2 pound ground beef cheek

1/2 pound ground sirloin

Kosher salt and cracked black pepper, to taste

4 thin slices cheddar cheese

4 English muffins, toasted

1 English cucumber, thinly sliced

Pickled red onion (see recipe above)

4 eggs, cooked over-easy

8 slices bacon, cooked until crispy

Spicy ketchup (see recipe above)

In a medium bowl, combine the brisket, beef cheek and sirloin. Divide the meat into quarters and form into patties. Season with salt and pepper.

Heat a grill to medium-high.

Place the burgers on the grill and cook for 3 minutes per side for medium-rare. After flipping, top each burger with a slice of cheese.

Place each burger on a muffin half and top with cucumber slices, pickled red onions, an egg, 2 slices of bacon and spicy ketchup.

Nutrition information per serving (values are rounded to the nearest whole number): 864 calories; 423 calories from fat (49 percent of total calories); 47 g fat (18 g saturated; 0 g trans fats); 370 mg cholesterol; 52 g carbohydrate; 60 g protein; 4 g fiber; 1,365 mg sodium.