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.
Equipment
- Cast iron skillet or heavy-bottomed pan
- Spatula
- Mixing bowl
- Cutting board
- Chef's knife
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
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 (opt.) | 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 (opt.) | |
| 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 minUsing 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 minPatience 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 minThe 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 minOnly 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 minCover 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 minResting 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 minPlacing lettuce on the bottom helps protect the bun from getting soggy from the meat juices.
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.