Beef Burger with Onions (Printable)

Juicy beef burger crowned with golden caramelized onions, cheddar, and fresh crisp lettuce on toasted buns.

# Ingredient List:

→ Caramelized Onions

01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon sugar
06 - 1 tablespoon balsamic vinegar (optional)

→ Burgers

07 - 1.3 pounds ground beef (80/20 blend recommended)
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 4 slices cheddar cheese

→ Assembly

11 - 4 burger buns, split
12 - 4 leaves crisp lettuce
13 - 2 tomatoes, sliced
14 - 4 tablespoons mayonnaise
15 - 1 tablespoon Dijon mustard
16 - Pickles (optional)

# Steps:

01 - In a large skillet over medium heat, melt butter and olive oil together. Add sliced onions, salt, and sugar. Cook, stirring occasionally, until onions are deeply golden and soft, about 15 to 20 minutes. Stir in balsamic vinegar if using. Remove from heat and set aside.
02 - Divide ground beef into four equal portions and shape into patties approximately 3/4 inch thick. Season both sides with salt and freshly ground black pepper.
03 - Preheat grill or skillet over medium-high heat. Cook patties for 3 to 4 minutes per side for medium doneness. During the final minute, place a slice of cheddar on each patty and allow to melt.
04 - Lightly toast burger buns on the grill or in a toaster until golden.
05 - Spread mayonnaise and Dijon mustard on the bottom halves of the buns. Layer with lettuce, tomato slices, the melted cheese-topped patty, caramelized onions, and pickles if desired. Cap with the top half of the bun.
06 - Present immediately alongside preferred accompaniments.

# Expert Advice:

01 -
  • The caramelized onions add a sweet, complex depth that elevates a simple burger into something restaurant-worthy—and they're easier to make than you'd think.
  • You can prep the onions way ahead of time, so when dinner rolls around, you're just cooking burgers and assembling, which means less stress and more time with your guests.
  • That 80/20 beef blend gives you juiciness without greasiness, and melting the cheese right on the hot patty creates a layer of flavor that tastes intentional, not lazy.
02 -
  • Don't press down on your burgers while they cook. I learned this the hard way—pressing squeezes out all the juices and leaves you with a dry, sad patty. Just let them cook undisturbed until it's time to flip.
  • The caramelized onions are best made ahead, even hours before. They taste even better after sitting for a while, and they're one less thing to manage when you're cooking the burgers.
  • Overworking the beef mixture makes dense, tough burgers. Handle it as little as possible—just enough to combine and shape. Gentle hands make tender burgers.
03 -
  • If you want to take this even further, add a dash of Worcestershire sauce to the beef mixture before forming patties. It adds a subtle savory depth that most people can't identify but definitely notice.
  • Make a small dimple in the center of each patty with your thumb before cooking. It prevents the burger from puffing up and ensures even cooking from edge to center.

Go Back