Beef Burgers Caramelized Onions (Printable)

Ground beef patties topped with golden caramelized onions, fresh veggies, and melted cheese in toasted buns.

# What You'll Need:

→ Burgers

01 - 1.1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - 1 tsp Worcestershire sauce
05 - 1 tbsp Dijon mustard

→ 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)

→ Assembly

11 - 4 burger buns, split
12 - 4 slices cheddar cheese (optional)
13 - Lettuce leaves
14 - Sliced tomato
15 - Sliced pickles
16 - Ketchup, mayonnaise, or mustard (optional)

# Directions:

01 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook slowly, stirring frequently, for 25 to 30 minutes until deeply golden and caramelized. Add sugar halfway through, if desired, to enhance sweetness. Keep warm when done.
02 - In a large mixing bowl, gently combine ground beef, salt, black pepper, Worcestershire sauce, and Dijon mustard. Form into 4 equal patties, handling the meat minimally to maintain tenderness.
03 - Preheat grill or skillet to medium-high heat. Cook patties for 3 to 4 minutes per side for medium doneness. If using cheese, place slice atop each patty in the final minute of cooking and cover to melt.
04 - Place burger buns cut side down on the grill or skillet and toast until golden brown.
05 - On the bottom bun, arrange lettuce, followed by a beef patty, caramelized onions, tomato slices, pickles, and chosen condiments. Top with the bun and serve promptly.

# Cooking Tips:

01 -
  • The caramelized onions add a sweet, savory depth that makes every bite feel special without any fancy techniques.
  • Using an 80/20 beef blend keeps the patties juicy and flavorful, even if you accidentally overcook them by a minute.
  • Everything comes together in under an hour, so you can serve a gourmet style burger on a weeknight.
  • The toppings are completely customizable, so picky eaters and adventurous ones alike walk away happy.
02 -
  • Do not rush the onions. Low and slow is the only way to get that deep, sweet flavor without bitterness or burning.
  • Handle the beef as little as possible when forming patties. Overworking the meat makes it dense and tough instead of tender.
  • Press a small dimple in the center of each patty before grilling. Burgers puff up as they cook, and the dimple keeps them flat and even.
  • Let the burgers rest for a minute after grilling. It helps the juices redistribute so every bite stays moist.
03 -
  • Use a cast iron skillet if you are cooking indoors. It gets hot enough to create a deep, caramelized crust on the patties.
  • Do not press down on the burgers while they cook. It squeezes out all the juices and leaves you with a dry patty.
  • Make a double batch of caramelized onions. They keep in the fridge for a week and turn any meal into something special.
  • If you want a smokier flavor, add a pinch of smoked paprika to the beef mixture.

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