Classic Beef Burgers Caramelized Onions (Print Version)

Juicy beef patties with sweet caramelized onions, served on toasted buns with fresh toppings for a tasty meal.

# What You Need:

→ For the Burgers

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp Worcestershire sauce
05 - 1 tsp garlic powder

→ 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, for extra sweetness)

→ For Assembly

11 - 4 burger buns, split
12 - 4 slices cheddar cheese (optional)
13 - Lettuce leaves
14 - Tomato slices
15 - Dill pickle slices
16 - Ketchup, mustard, mayonnaise (as desired)

# Directions:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions and salt. Cook, stirring occasionally, for 20–25 minutes until deep golden brown. Add sugar after 10 minutes if using. Reduce heat if onions brown too quickly. Set aside.
02 - In a large bowl, gently mix ground beef with Worcestershire sauce, garlic powder, salt, and pepper. Form into 4 equal patties, slightly larger than the buns; make a shallow dimple in the center of each patty.
03 - Preheat a grill or skillet over medium-high heat. Cook patties 3–4 minutes per side for medium, or to desired doneness. Add cheese slices during the last minute of cooking, cover to melt.
04 - Lightly toast buns cut side down on grill or in a dry skillet until golden.
05 - Place lettuce on the bottom bun, add burger patty, top with caramelized onions, tomato, pickles, and desired condiments. Cap with the top bun and serve immediately.

# Expert Tips:

01 -
  • The beef patties stay incredibly juicy because of the simple dimple trick that prevents them from puffing up
  • Caramelized onions add a sweet, savory depth that makes every bite feel like a restaurant experience
  • Everything comes together in under an hour but tastes like you spent all day cooking
02 -
  • Never press down on your burgers with a spatula while they cook or you will lose all those precious juices
  • The onions can be made up to three days ahead and actually taste better the next day
  • Let the patties rest for five minutes after cooking so the juices redistribute throughout the meat
03 -
  • Keep the meat very cold until you are ready to form the patties for easier handling
  • Season the outside of the patties with an extra pinch of salt right before they hit the heat

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