Classic Beef Burgers Caramelized Onions (Printable)
Juicy beef patties topped with sweet, golden caramelized onions for a hearty and flavorful meal.
# What You’ll Need:
→ 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 tsp Worcestershire sauce (optional)
05 - 4 burger buns
→ 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)
11 - 1 tbsp balsamic vinegar (optional)
→ Burger Toppings
12 - 4 slices cheddar cheese (optional)
13 - Lettuce leaves
14 - Tomato slices
15 - Pickles
16 - Ketchup, mustard, mayonnaise (as desired)
# How To Make It:
01 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook, stirring occasionally, for 20–25 minutes until onions are deeply golden and soft. Stir in sugar and balsamic vinegar for extra flavor, if desired. Remove from heat and set aside.
02 - In a bowl, gently mix ground beef with Worcestershire sauce, salt, and pepper. Do not overwork. Divide into 4 equal portions and shape into patties slightly larger than the buns.
03 - Heat a grill or skillet over medium-high heat. Cook patties for 3–4 minutes per side for medium, or to desired doneness. Top with cheese slices in the last minute of cooking, covering to melt.
04 - Toast the burger buns lightly on the grill or in a pan.
05 - Place lettuce and tomato on the bottom bun, add the burger patty, top generously with caramelized onions, pickles, and condiments. Finish with the top bun.
06 - Serve immediately with your favorite sides.
# Expert Advice:
01 -
- The 80/20 beef blend ensures juicy patties that never dry out
- Caramelized onions add a restaurant quality touch without fancy techniques
- These burgers come together in under an hour for a satisfying weeknight meal
02 -
- Patience with the onions makes all the difference, rushing this step sacrifices that deep sweetness
- Let the patties rest for a couple minutes after cooking to keep juices inside
- A slightly indentation in the center of each patty prevents them from puffing up into balls
03 -
- Room temperature beef forms better patties and cooks more evenly
- Sprinkle a pinch of thyme into the onions while they cook for subtle herbal notes