Classic Beef Burgers Caramelized Onions (Printable Version)

Juicy beef patties with golden caramelized onions on toasted buns, topped with fresh fixings for a timeless meal.

# Ingredient List:

→ For the Burgers

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

→ For the 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)

→ For 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)

# Step-by-Step Instructions:

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.

# Tips from hearthlykitchen:

01 -
  • The caramelized onions add a sweet depth that balances perfectly with savory beef
  • These burgers come together faster than you think but taste like they took all day
02 -
  • Don't rush the caramelized onions because low and slow gives the best flavor
  • The center dimple prevents patties from puffing up into balls while cooking
03 -
  • Let burgers rest for a few minutes after cooking to redistribute juices
  • Season patties right before cooking to keep meat texture tender

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