Beef Burger with Onions (Printable version)
Juicy beef layered with caramelized onions, mushrooms, and melted cheese on toasted buns.
# What you need:
→ Beef Patties
01 - 1.1 lbs ground beef (80/20 blend)
02 - 1 tsp salt
03 - ½ 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 - ½ tsp salt
09 - ½ 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 ground beef into 4 equal patties, about ¾ 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 and crisp.
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 the burgers immediately while hot and the cheese is melted.
# Expert tips:
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
02 -
- Caramelizing onions takes patience and rushing over high heat will make them bitter instead of sweet
- Letting the patties rest for a couple minutes after cooking helps the juices redistribute instead of running out immediately
03 -
- Make a small indentation in the center of each raw patty to prevent them from puffing up into balls while cooking
- Adding a splash of balsamic vinegar to the onions during the last 2 minutes of cooking creates incredible depth