Classic Beef Burgers Caramelized Onions (Print Version)
Juicy beef patties layered with sweet caramelized onions and fresh toppings for a hearty meal.
# What You Need:
→ For the Burgers
01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp Worcestershire sauce (optional)
05 - 4 burger buns
→ For the 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)
11 - 1 tbsp balsamic vinegar (optional)
→ Burger Toppings
12 - 4 slices cheddar cheese (optional)
13 - Lettuce leaves
14 - Tomato slices
15 - Pickles
16 - Ketchup, mustard, mayonnaise (as desired)
# How to Make It:
01 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook, stirring occasionally, for 20–25 minutes until onions are deeply golden and soft. Stir in sugar and balsamic vinegar for extra flavor, if desired. Remove from heat and set aside.
02 - In a bowl, gently mix ground beef with Worcestershire sauce, salt, and pepper. Do not overwork. Divide into 4 equal portions and shape into patties slightly larger than the buns.
03 - Heat a grill or skillet over medium-high heat. Cook patties for 3–4 minutes per side for medium, or to desired doneness. Top with cheese slices in the last minute of cooking, covering to melt.
04 - Toast the burger buns lightly on the grill or in a pan.
05 - Place lettuce and tomato on the bottom bun, add the burger patty, top generously with caramelized onions, pickles, and condiments. Finish with the top bun. Serve immediately with your favorite sides.
# Expert Hints:
01 -
- The onions turn into something extraordinary almost like a savory jam that you will want to put on everything
- These burgers strike that perfect balance between juicy meat and sweet buttery toppings
02 -
- Never press down on your burgers with a spatula you are literally pressing out all the delicious juices
- Let the patties rest for a couple minutes after cooking so the juices redistribute
03 -
- Make a small indentation in the center of each raw patty to prevent them from puffing up into balls while cooking
- Keep a spray bottle of water handy to tame any flare ups on the grill