Rick Nelson, food writer at Star Tribune, loves the Boneyard Burger at Bone Yard Kitchen & Bar in Uptown. So do we—it features our onion bun! Onions are the star of the show in this burger. Finely minced onions and a splash of Worcestershire sauce are mixed into the two quarter-pound patties, which are held together with a slice of white Cheddar. The burger is topped off with another Cheddar slice and thick-cut red onions, and it's squeezed between a lightly toasted onion bun baked daily at Breadsmith. Read Rick Nelson's blog post.