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:
→ For the Burgers
01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tbsp Worcestershire sauce
→ For the Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 1 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - ½ tsp salt
09 - ½ tsp sugar
10 - 2 tsp balsamic vinegar (optional)
→ For Assembly
11 - 4 slices Swiss cheese
12 - 4 brioche or hamburger buns, split
13 - 2 tbsp mayonnaise (optional)
14 - Lettuce leaves
15 - Sliced tomato
16 - Sliced pickles
# 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 deeply golden and caramelized, about 15-18 minutes. Stir in balsamic vinegar if using, cook 1 minute more, then set aside.
02 - While onions cook, gently mix ground beef with Worcestershire sauce, salt, and pepper. Form into 4 equal patties, about ¾ inch thick. Press a slight indentation in the center of each patty.
03 - Preheat grill or skillet over medium-high heat. Cook patties for 3-4 minutes per side for medium doneness. Top each with a slice of Swiss cheese during the last minute of cooking; cover to melt.
04 - Toast buns cut side down until golden.
05 - Spread mayonnaise on bottom buns (if using). Add lettuce, tomato, a beef patty with melted Swiss, caramelized onions, and pickles. Top with upper buns and serve immediately.
# Expert suggestions:
01 -
- The combination of sweet, slow-cooked onions and creamy Swiss cheese transforms a basic burger into something that feels like it came from a restaurant
- That 80/20 beef blend creates the kind of juicy, flavorful patty that makes you abandon all future lean beef experiments
02 -
- The onion indentation trick changed my burger game completely after years of watching my patties turn into spheres on the grill
- Caramelizing onions takes longer than you think, and rushing them over high heat just makes them bitter instead of sweet and deep
03 -
- Let the patties rest for a few minutes after cooking so all those juices stay inside instead of running out onto your plate
- Toast your buns in the same pan after the burgers finish, soaking up all those flavorful drippings