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Thick-Cut Classic Cheeseburger with Caramelized Onions

A spectacularly juicy, thick-cut beef patty crowned with sharp cheddar cheese and deeply sweet, slow-cooked caramelized onions, all nestled in a buttery toasted brioche bun.

Prep 15 min Cook 45 min Total 65 min Level Intermediate

Serves 4

Ingredients

Caramelized Onions

2 large Yellow onions — Thinly sliced
2 tablespoons Unsalted butter
1 tablespoon Olive oil
0.5 teaspoon Kosher salt
1 teaspoon Balsamic vinegar (optional) — For deglazing

Thick-Cut Burgers

1.5 pounds Ground chuck (80/20) — Cold
1.5 teaspoons Kosher salt
1 teaspoon Black pepper — Freshly ground
0.5 teaspoon Garlic powder (optional)
4 slices Sharp cheddar cheese — Thick cut

Burger Sauce & Assembly

0.25 cup Mayonnaise
2 tablespoons Ketchup
1 tablespoon Sweet pickle relish
4 whole Brioche buns — Split
4 pieces Lettuce leaves — Butter or romaine
4 slices Tomato — Thickly sliced

Instructions

Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and toss to coat. Cook for 5 minutes until softened.
~5 min
Using both butter and oil prevents the butter from burning during the long cooking time.
Reduce heat to medium-low, add salt, and cook the onions slowly, stirring occasionally. Cook until deeply browned and sweet, about 30-40 minutes. If the pan gets too dry, add a splash of water or balsamic vinegar to deglaze.
~35 min
Patience is key for caramelized onions. Do not rush the process by turning up the heat.
While the onions cook, mix the mayonnaise, ketchup, and pickle relish in a small bowl to create the burger sauce. Set aside in the refrigerator.
~5 min
Divide the ground chuck into 4 equal portions (6 oz each). Gently shape them into thick patties, slightly wider than your buns. Use your thumb to press a shallow dimple into the center of each patty.
~5 min
The dimple prevents the burger from puffing up into a meatball shape while cooking.
Heat a cast iron skillet over medium-high heat. Generously season the outside of the burger patties with salt, black pepper, and garlic powder just before placing them in the pan.
~2 min
Only season right before cooking to prevent the salt from drawing out moisture and making the meat tough.
Cook the burgers for 4-5 minutes on the first side until a deep brown crust forms. Flip the burgers, place a slice of cheddar cheese on each, and cook for another 4-5 minutes for medium doneness.
~9 min
Cover the skillet with a lid during the last minute to help melt the cheese.
Remove the burgers from the pan and let them rest for 5 minutes. Meanwhile, lightly toast the brioche buns in the hot skillet or a separate toaster.
~5 min
Resting allows the juices to redistribute within the thick patty.
Assemble the burgers: Spread burger sauce on the bottom bun. Top with lettuce, a tomato slice, the cheesy burger patty, and a generous mound of caramelized onions. Spread a little more sauce on the top bun and close the burger.
~4 min
Placing lettuce on the bottom helps protect the bun from getting soggy from the meat juices.

Nutrition

820

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

980

Sodium (mg)

145

Cholesterol (mg)

Equipment

Cast iron skillet or heavy-bottomed pan
Spatula
Mixing bowl
Cutting board
Chef's knife

Tips & Storage

Handle the ground beef as little as possible to ensure a tender burger.
For an extra rich flavor, you can toast the buns in a little bit of the leftover burger grease or butter.
Make the caramelized onions up to 3 days in advance and reheat to save time.
Storage: Store leftover patties, caramelized onions, and buns separately in airtight containers in the refrigerator for up to 3 days. Reheat patties gently in a skillet or microwave.