Beef Burger Caramelized Onions Swiss (Print version)
Juicy beef patty with sweet caramelized onions and melted Swiss cheese on toasted buns.
# What you'll need:
→ Caramelized Onions
01 - 2 large yellow onions, thinly sliced
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/2 tsp sugar
06 - 1 tbsp balsamic vinegar (optional)
→ Beef Patties
07 - 1 1/2 lbs ground beef (80/20 blend recommended)
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp garlic powder
→ Assembly
11 - 4 slices Swiss cheese
12 - 4 burger buns, split and toasted
13 - 2 tbsp mayonnaise (optional)
14 - 2 cups fresh lettuce leaves
15 - 1 large tomato, sliced
16 - Dill pickle slices (optional)
# How to make it:
01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring occasionally, until onions are golden and deeply caramelized, about 20 minutes. Stir in balsamic vinegar, if using, and cook 1 more minute. Set aside.
02 - In a bowl, gently mix ground beef with salt, pepper, and garlic powder. Divide into 4 equal portions and shape into patties slightly larger than the buns. Make a shallow indentation in the center of each patty to prevent puffing during cooking.
03 - Preheat a grill or skillet over medium-high heat. Cook patties for 3-4 minutes per side for medium doneness, flipping once. Place a slice of Swiss cheese on each patty during the last minute and cover to melt.
04 - Lightly toast the buns on the grill or in a toaster until golden brown and crisp.
05 - Spread mayonnaise on the bottom buns if desired. Layer lettuce, tomato, then the beef patty with melted Swiss. Top generously with caramelized onions and add pickle slices if using. Cover with top bun and serve immediately.
# Expert suggestions:
01 -
- The caramelized onions become impossibly sweet and savory, like a secret weapon you will want to put on everything
- Everything comes together in under an hour but tastes like you spent all day planning it
02 -
- Do not rush the onions, low and slow is what transforms them from simply cooked to deeply caramelized
- Making the patties slightly larger than your buns compensates for shrinkage during cooking
03 -
- A cast iron skillet creates the best crust if you are not using a grill
- Room temperature beef forms better patties and cooks more evenly