Description
Juicy Cheeseburgers with Caramelized Onions
Ingredients
For the patties:
1 lb ground beef (80% lean, 20% fat)
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
For the caramelized onions:
2 large onions, thinly sliced
1 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar (optional, for sweetness)
For assembly:
4 sesame seed buns
4 slices of cheddar cheese
Lettuce, tomato, and pickles (optional)
Instructions
Prepare the caramelized onions:
Heat butter and olive oil in a skillet over medium heat.
Add sliced onions and stir occasionally for 15-20 minutes until golden brown and soft. Add sugar (if using) for extra sweetness. Remove from heat and set aside.
Make the patties:
In a bowl, mix ground beef with garlic powder, smoked paprika, salt, and pepper. Form into 4 equal patties.
Heat a grill or skillet over medium-high heat. Cook the patties for 3-4 minutes per side, or until they reach your desired doneness. Add a slice of cheddar cheese to each patty during the last minute of cooking to melt.
Toast the buns:
Lightly toast the buns on the grill or in a pan for added texture and flavor.
Assemble the burgers:
Place the cooked patties on the bottom buns. Top with caramelized onions, lettuce, tomato, and pickles (if using). Add the top bun and press gently.
Serve:
Enjoy these juicy, cheesy burgers warm with a side of fries or chips!
These cheeseburgers with sweet caramelized onions are packed with flavor and perfect for any occasion. A true classic!
Step-by-Step Guide
1. Start the Onions First: Begin by thinly slicing your onions. In a large skillet, melt the butter with olive oil over medium heat. Add the onions and stir to coat. Cook, stirring every 5 minutes, for 15-20 minutes. If using, add the sugar after 10 minutes to help with caramelization.
2. Mix Patties Gently: While onions cook, place ground beef in a bowl. Sprinkle garlic powder, smoked paprika, salt, and pepper over the meat. Using your hands, mix just until combined—overworking makes tough burgers.
3. Form and Indent: Divide the meat into four equal portions. Gently form into patties slightly wider than your buns (they shrink). Press a shallow dimple into the center of each patty with your thumb to prevent puffing.
4. Cook the Patties: Heat a grill or cast-iron skillet over medium-high heat. Cook patties for 3-4 minutes undisturbed to form a crust. Flip and cook for another 3-4 minutes. Add cheese slices in the last minute and cover to melt.
5. Toast and Assemble: Lightly toast the cut sides of the buns in the same pan or on the grill. Build from the bottom up: patty, a generous heap of caramelized onions, then your chosen fresh toppings and the top bun.
Serving Suggestions
These hearty burgers pair perfectly with classic steakhouse fries, crispy sweet potato wedges, or a simple side salad with a tangy vinaigrette to cut the richness. For a cookout spread, add coleslaw, baked beans, or grilled corn on the cob. Serve with classic condiments like ketchup, mustard, and mayonnaise on the side for customization.
How-to Summary
To make perfect cheeseburgers with caramelized onions: First, slowly cook sliced onions in butter and oil until golden and sweet. Gently mix seasoned ground beef, form into dimpled patties, and cook over medium-high heat. Add cheese to melt just before finishing. Toast the buns, then assemble with the onions and fresh toppings.
Frequently Asked Questions
Can I use a different type of onion? Yes. Yellow onions are standard, but sweet onions like Vidalia will caramelize faster and yield a milder, sweeter result.
How do I know when the burger is done? The safest method is a meat thermometer. Aim for 160°F (71°C) for well-done. Visually, juices should run clear, not pink.
Can I prepare the onions ahead of time? Absolutely. Caramelized onions can be made 3-4 days in advance and stored in the fridge, or frozen for months, enhancing their convenience.
What’s the purpose of the dimple in the patty? The dimple compensates for the meat contracting as it cooks, preventing the patty from bulging into a ball and ensuring even thickness for even cooking.
Can I use ground turkey or chicken instead? You can, but leaner poultry will result in a drier burger. Add 1 tbsp of olive oil to the meat mixture and consider using a panade (breadcrumb and milk paste) to retain moisture.
Common Mistakes to Avoid
- Over-mixing the meat: This develops too much protein, leading to a dense, tough patty. Mix until just combined.
- Constantly pressing patties while cooking: This squeezes out precious juices, resulting in a dry burger. Flip only once.
- Crowding the pan with onions: Use a large enough skillet so onions cook in a single layer for proper caramelization, not steaming.
- Using heat that’s too high for onions: Medium heat is key. High heat will burn the sugars before the onions soften.
- Using cold meat: Let your formed patties sit at room temperature for 15-20 minutes before cooking for more even cooking from edge to center.
Conclusion
Mastering this cheeseburger elevates a simple meal into a memorable experience. The combination of a juicy, seasoned patty, melted cheese, and deeply flavorful caramelized onions is timeless. By following these detailed steps and avoiding common pitfalls, you can consistently create restaurant-quality burgers at home. This recipe is a foundational classic you’ll return to again and again, perfect for weeknight dinners or weekend gatherings.