Beef Burgers Caramelized Onions (Printable View)

Juicy beef patties with sweet caramelized onions and classic fixings in a toasted bun.

# Ingredient List:

→ Burgers

01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - 1 tsp Worcestershire sauce
05 - 1 tbsp Dijon mustard

→ Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - ½ tsp salt
10 - 1 tsp sugar (optional)

→ Assembly

11 - 4 burger buns, split
12 - 4 slices cheddar cheese (optional)
13 - Lettuce leaves
14 - Sliced tomato
15 - Sliced pickles
16 - Ketchup, mayonnaise, or mustard (optional)

# How to Make It:

01 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook slowly, stirring frequently, for 25 to 30 minutes until golden and deeply caramelized. Optionally, add sugar halfway through to enhance sweetness. Keep warm.
02 - In a large bowl, gently combine ground beef, salt, black pepper, Worcestershire sauce, and Dijon mustard. Form mixture into four equal-sized patties, handling meat with care to maintain texture.
03 - Preheat grill or skillet to medium-high. Cook patties 3 to 4 minutes per side for medium doneness. If using cheese, add a slice to each patty during the last minute of cooking and cover to melt.
04 - Toast the split burger buns cut side down until golden brown.
05 - Place lettuce on bottom bun, add cooked beef patty, caramelized onions, tomato slices, pickles, and condiments as desired. Close with top bun and serve immediately.

# Expert Suggestions:

01 -
  • The onions add a sweetness that makes store-bought caramelized versions taste flat and artificial.
  • You can prep the onions ahead and reheat them, saving time on busy weeknights.
  • The 80/20 beef blend keeps everything juicy without falling apart on the grill.
  • It feels fancy enough for guests but easy enough for a Tuesday.
02 -
  • Do not rush the onions because high heat will burn them instead of caramelizing them into that sweet, golden topping.
  • Handle the beef gently when forming patties or the texture will become tough and chewy.
  • Let the burgers rest for a minute after cooking so the juices redistribute and do not run all over the plate.
03 -
  • Press a shallow dimple in the center of each patty before cooking to prevent it from puffing up into a meatball shape.
  • Use a cast iron skillet if you do not have a grill because it creates a beautiful crust on the patties.
  • Resist the urge to press down on the burgers while cooking or you will squeeze out all the flavorful juices.

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