Classic Beef Burgers Caramelized Onions (Printable Version)

Juicy beef patties with golden caramelized onions on toasted buns, perfect for a comforting meal.

# Ingredient List:

→ Caramelized Onions

01 - 2 tablespoons unsalted butter
02 - 2 large yellow onions, thinly sliced
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt

→ Burger Patties

05 - 1.5 lbs ground beef (80% lean)
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon Worcestershire sauce

→ Assembly

09 - 4 burger buns, split
10 - 4 slices cheddar cheese (optional)
11 - Lettuce leaves
12 - Tomato slices
13 - Dill pickle slices
14 - Ketchup, mustard, or mayonnaise as desired

# Step-by-Step Instructions:

01 - Melt butter in a large skillet over medium heat. Add sliced onions, sugar, and salt. Cook stirring occasionally for 20-25 minutes until golden brown and caramelized. Add water splash if needed to prevent sticking. Remove from heat.
02 - Gently mix ground beef with kosher salt, black pepper, and Worcestershire sauce in a large bowl. Form into 4 equal patties, creating a slight indentation in center of each for even cooking.
03 - Heat grill, grill pan, or skillet over medium-high heat. Cook patties 3-4 minutes per side for medium doneness. If using cheese, place slice on each patty during last minute and cover to melt.
04 - Lightly toast burger buns cut side down in dry pan or on grill until golden.
05 - Place lettuce and tomato on bottom bun, add burger patty, top with caramelized onions and pickles. Add condiments as desired. Top with remaining bun half. Serve immediately.

# Tips from hearthlykitchen:

01 -
  • The onions add a sweetness that perfectly balances the savory beef
  • Everything cooks in one pan, making cleanup surprisingly manageable
02 -
  • Do not rush the onions, low and slow is what creates that deep sweetness
  • Avoid pressing down on burgers while they cook or you will lose all those precious juices
03 -
  • Add a splash of balsamic vinegar to the onions during the last 2 minutes of cooking
  • Season patties right before cooking, not ahead, to keep the meat tender

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