Beef Burger Caramelized Onions Swiss (Printable version)
Juicy beef patties with sweet caramelized onions and melted Swiss cheese on toasted buns.
# What you 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 - 1.5 lbs ground beef, 80/20 blend
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 - Gently mix ground beef with salt, pepper, and garlic powder in a bowl. 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.
05 - Spread mayonnaise on the bottom buns if using. Layer lettuce, tomato, then the beef patty with melted Swiss cheese. Top with caramelized onions and pickles if desired. Cover with top bun.
06 - Serve immediately with your favorite sides.
# Expert tips:
01 -
- The sweetness of deeply caramelized onions cuts through rich beef like magic
- Swiss cheese melts into the perfect creamy blanket for all those savory flavors
02 -
- Rushing caramelized onions is the biggest mistake you can make
- That center dent keeps patties from puffing into balls while cooking
03 -
- Dont press down on patties while cooking or youll lose all those precious juices
- Room temperature beef cooks more evenly than cold from the fridge