Classic Beef Burgers Caramelized Onions (Printable Version)
Juicy beef patties with golden caramelized onions and fresh toppings on toasted buns.
# 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 - 1.5 lbs ground beef (80% lean)
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon Worcestershire sauce
→ Burger Assembly
09 - 4 burger buns, split
10 - 4 slices cheddar cheese (optional)
11 - Lettuce leaves
12 - Tomato slices
13 - Dill pickle slices
14 - Ketchup, mustard, or mayonnaise as desired
# How-To:
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 are golden brown and caramelized. Add a splash of water if needed to prevent sticking. Remove from heat and set aside.
02 - Combine ground beef, kosher salt, black pepper, and Worcestershire sauce in a large bowl. Mix gently and form into 4 equal patties. Press a slight indentation into the center of each patty to ensure even cooking.
03 - Preheat grill, grill pan, or skillet over medium-high heat. Cook patties for 3–4 minutes per side for medium doneness, adjusting time as needed for preferred doneness. If adding cheese, place a slice on each patty during the final minute and cover to melt.
04 - While patties cook, place burger buns cut-side down on the grill or in a dry skillet. Toast until golden and lightly crisp.
05 - Layer lettuce and tomato slices on the bottom bun. Add the cooked patty, followed by caramelized onions and pickles. Apply condiments as desired. Place the top bun and serve immediately.
# Expert Hints:
01 -
- The onions develop this incredible sweetness that balances perfectly with savory beef
- Your kitchen will smell better than any restaurant while these cook low and slow
- The indent trick in the patties prevents that annoying puffing up in the center
02 -
- Rushing the caramelized onions is the number one mistake that keeps these from being restaurant quality
- That thumb indentation really does prevent the burgers from puffing up into balls while cooking
- Letting the patties rest for even two minutes after cooking makes a huge difference in juiciness
03 -
- Balsamic vinegar added in the last two minutes of caramelizing creates an incredible depth
- Double the onion batch and keep extras in the fridge for quick sandwiches all week
- A cast iron skillet gives you the best crust if you're cooking indoors