Classic Beef Burgers Caramelized Onions (Printable Version)

Juicy ground beef patties with sweet caramelized onions and fresh toppings on toasted buns.

# What You Need:

→ Burger Patties

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

→ 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)

→ 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)

# How-To:

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 Hints:

01 -
  • The 80/20 beef blend creates the perfect juicy to crusty ratio that restaurant burgers achieve
  • Caramelized onions add a sweetness that cuts through the rich beef like an old friend
  • These burgers come together faster than delivery and taste infinitely better
02 -
  • Resist the urge to press down on patties with your spatula, you are squeezing out all the precious juices
  • Let the burgers rest for a couple minutes after cooking so the juices redistribute throughout the meat
  • Caramelized onions can be made ahead and refrigerated for up to five days
03 -
  • Make the dimple in your patties deeper than you think necessary because they puff up significantly
  • Keep your meat cold until you form the patties to prevent the fat from melting too soon

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