Classic Beef Burgers Caramelized Onions (Print Version)
Juicy beef patties with golden caramelized onions on toasted buns, a hearty and flavorful main dish.
# What You Need:
→ Caramelized Onions
01 - 2 tablespoons unsalted butter
02 - 2 large yellow onions, thinly sliced
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
→ Beef Patties
05 - 1 1/2 lbs ground beef (80% lean)
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon Worcestershire sauce
→ Assembly
09 - 4 burger buns, split
10 - 4 slices cheddar cheese
11 - Lettuce leaves
12 - Tomato slices
13 - Dill pickle slices
14 - Ketchup, mustard, or mayonnaise
# Directions:
01 - Melt butter in a large skillet over medium heat. Add sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally, until onions turn deep golden brown. Add a splash of water if the pan gets too dry. Remove from heat and set aside.
02 - Combine ground beef, kosher salt, black pepper, and Worcestershire sauce in a large bowl. Mix gently to avoid overworking the meat. Divide into 4 equal portions and shape into patties. Press a small indentation into the center of each patty to prevent puffing during cooking.
03 - Heat grill, grill pan, or skillet over medium-high heat. Place patties on the cooking surface and cook for 3–4 minutes per side for medium doneness. During the final minute, add cheddar cheese slices and cover to melt.
04 - Place burger buns cut side down on the grill or in a dry skillet. Toast for 1–2 minutes until golden and lightly crisp.
05 - Layer lettuce and tomato slices on the bottom bun. Add the cheese-topped patty, followed by caramelized onions and pickles. Spread ketchup, mustard, or mayonnaise as desired. Crown with the top bun and serve immediately.
# Expert Tips:
01 -
- The caramelized onions become sweet and jammy, adding this incredible depth that makes every bite feel special
- These burgers hit that perfect spot between fancy restaurant food and the comfort food you crave on rainy Tuesdays
02 -
- Don't rush the onions, seriously, that 20-25 minute cook time is what transforms them into something magical
- Letting the patties rest for a couple minutes after cooking keeps all those juices inside where they belong
03 -
- A splash of balsamic vinegar in those last few minutes of onion cooking adds this subtle brightness everyone notices but cannot quite place
- Make a small indentation in the center of each raw patty, not too deep, just enough to counteract the puffing that happens during cooking