Go Back Email Link
Caramelized Onion Burger
Fozia Siraj

The Juiciest Caramelized Onion Burger with Melted Sharp Cheddar

It is one of the best onion caramelized burger. The combination of all ingredients and cooking process of patty make it super delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 2
Course: Snack
Cuisine: American
Calories: 750
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Ground Beef 80/20 lean-to-fat ratio is essential for juiciness.
  • 1 large Yellow Onions cut in half like half moon shape.
  • 4 thick slices of Sharp White or Yellow Cheddar.
  • 2 tbsp Butter for the onions and a splash of oil.
  • Coarse salt and cracked black pepper.
  • Brioche or a sturdy Potato Bun.
  • Ketchup and Mayonnaise: Mayo 2 tablesspoon and Ketchup 1 tbsp.
  • Dil Pickle: 3 dil pickle cut into small coins.
  • Lettuce Leaves: According to need

Equipment

  • 1 large cas -ironskillet

Method
 

  1. The Cooking Process
  2. Pour oil in a pan.
  3. Divide your beef into two or four portions. Form them into pucks, then gently flatten them until they are slightly wider than your bun. Use your thumb to make a small indentation in the center (this prevents the burger from puffing up into a football shape on the grill).
  4. Heat your grill or cast-iron skillet to high heat. Season the patties generously with salt and pepper right before they hit the heat. Put onion on it. When turn up side down keep onion also up side down with patty.
  5. Time: Sear for 3–4 minutes per side.
  6. Make a Sauce: Add 2 tbsp mayonnaise in a small bowl. Add 1 tsp hot sauce or ketchup.
  7. The Melt: Once you flip the burger, immediately place the 2 cheddar slices on top. Cover the patty with burger bun for 60 seconds to ensure the cheese is fully draped over the meat.
  8. The Assembly
  9. Toast your buns. Place the cheesy patty with caramelized onion on the bottom of a bun, Pour a sauce, add lettuce tomato slice and cover it top burger bun.

Video

Notes

Pro Tip:Keep your beef patties in the fridge until the very second they hit the hot pan. Cold fat hitting a hot surface creates a better crust (the Maillard reaction) and keeps the inside juicy.Give your patties 2–3 minutes to rest on a warm plate after cooking. This allows the fibers to relax and reabsorb the juices, so they don't leak out all over your shirt on the first bite.