Beef Burger with Onions (Print version)

Juicy beef burger topped with caramelized onions, sautéed mushrooms, and melted cheese on a toasted bun.

# What you'll need:

→ Beef Patties

01 - 1.1 lbs ground beef (80/20 blend)
02 - 1 tsp salt
03 - 0.5 tsp freshly ground black pepper
04 - 1 tsp Worcestershire sauce

→ Caramelized Onions

05 - 2 large yellow onions, thinly sliced
06 - 1 tbsp olive oil
07 - 1 tbsp unsalted butter
08 - 0.5 tsp salt
09 - 0.5 tsp sugar

→ Sautéed Mushrooms

10 - 7 oz cremini or button mushrooms, sliced
11 - 1 tbsp olive oil
12 - 1 tbsp unsalted butter
13 - 1 clove garlic, minced
14 - Salt and pepper, to taste

→ Burger Assembly

15 - 4 burger buns, split and toasted
16 - 4 slices Swiss or cheddar cheese
17 - 4 lettuce leaves
18 - 4 tomato slices (optional)
19 - 2 tbsp mayonnaise (optional)
20 - 1 tbsp Dijon mustard (optional)

# How to make it:

01 - Heat olive oil and butter in a large skillet over medium-low heat. Add onions and sprinkle with salt and sugar. Cook, stirring occasionally, until golden and caramelized, about 20-25 minutes. Remove from skillet and set aside.
02 - In the same skillet, heat olive oil and butter over medium heat. Add mushrooms and cook until softened and golden, about 6-8 minutes. Stir in garlic, season with salt and pepper, cook for 1 minute, then set aside.
03 - Shape the beef into 4 equal patties, about 0.75 inch thick. Season both sides with salt, pepper, and Worcestershire sauce.
04 - Heat a grill or skillet over medium-high heat. Cook patties for 3-4 minutes per side for medium doneness. Place cheese slices on top during the last minute of cooking; cover to melt.
05 - Toast burger buns until golden.
06 - Spread mayonnaise and mustard on the bottom bun (if using). Add lettuce, then the beef patty with melted cheese, followed by caramelized onions and sautéed mushrooms. Top with tomato (if desired) and the top bun.
07 - Serve immediately.

# Expert suggestions:

01 -
  • The combination of sweet caramelized onions and earthy mushrooms transforms an ordinary burger into something restaurant worthy
  • Everything cooks in one skillet, making cleanup surprisingly manageable
  • These burgers freeze beautifully, so you can double the batch and always have comfort food ready
02 -
  • Rushing the caramelized onions is the biggest mistake you can make with this recipe
  • Let the patties rest for a few minutes after cooking so all those juices don't end up on your plate instead of in your burger
  • Don't press down on the patties while they cook or you'll squeeze out all the flavor
03 -
  • A cast iron skillet gives these burgers an unbeatable crust that a regular pan just can't achieve
  • Room temperature patties cook more evenly than cold ones from the fridge

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