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This caramelized onion burger is a decadent take on the classic American burger, delivering layers of juicy beef, sweet tender onions, and melty cheese all stacked within a perfectly toasted brioche bun. It has become my go-to recipe when I want something satisfying yet a bit special for weekend dinners.
I first made this for a backyard cookout and was amazed at how the caramelized onions stole the show. Now it’s a must-request whenever friends come over.
Ingredients
- Two pounds ground beef: 80-20 fat ratio for juicy, flavorful patties
- Four large yellow onions: caramelize beautifully with sweet undertones, fresh and firm onions work best
- Eight slices Swiss cheese: known for its smooth melt and mild flavor
- Four slices cheddar cheese: a sharper note, pick a block cheese and slice it thinner for better melt
- Four brioche burger buns: soft and buttery, perfect for toasting
- Four tablespoons butter: to help soften and caramelize the onions
- Two tablespoons olive oil: adds a subtle richness and helps with cooking the onions evenly
- Salt and pepper: to season the beef and onions enhancing their natural flavors
- Fresh chives: a mild oniony garnish and bright color contrast
Step-by-Step Instructions
- Sauté the onions slowly:
- Slice the onions very thin so they cook evenly. Heat the butter and olive oil over medium-low heat in a large skillet. Add onions with a pinch of salt and cook gently, stirring occasionally, for 30 to 40 minutes until they turn deeply golden and soft but not burnt. This slow cooking develops the sweet caramel flavor essential to the burger.
- Form and season the patties:
- Divide the ground beef into eight equal balls and gently shape each into thin patties, roughly two to three inches wide. Sprinkle salt and pepper generously on both sides. Press a small dent with your thumb into the center of each patty to keep them from puffing up while cooking.
- Cook the patties with cheese:
- Preheat a grill pan or heavy skillet over medium-high heat. Cook the patties for about 3 to 4 minutes per side for a nice medium doneness. In the last minute of cooking, place a slice of Swiss or cheddar cheese on each patty then cover the pan to let the cheese gently melt.
- Toast the buns:
- Slice the brioche buns in half. Toast the cut sides in a dry skillet or under the broiler until golden and crispy. This step adds texture and makes the buns sturdy enough to hold all the fillings without falling apart.
- Assemble the burger:
- Start with the bottom bun on your plate. Layer one cheesy patty, then a generous pile of caramelized onions, followed by the second cheesy patty and more onions. Finish with the top bun. Garnish with chopped fresh chives and serve immediately while everything is warm and melty.
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I love how the buttery brioche bun balances the savory and sweet elements. One memorable time, my family couldn't stop eating these burgers during a chilly fall evening and it quickly became our comfort food tradition.
Storage tips
If you have leftover patties, wrap them tightly and refrigerate for up to two days. Reheat gently on a skillet to preserve juiciness. You can also store caramelized onions separately in an airtight container in the fridge for up to a week. Toast buns fresh when ready to serve for best texture.
Ingredient substitutions
If brioche buns are hard to find, potato buns provide a similarly soft and slightly sweet alternative. For cheese, Gruyere or provolone melt well and complement the onions too. You can also try ground turkey or chicken if you want a lighter protein option but watch cooking times to avoid drying out.
Serving suggestions
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Serve these burgers with crispy oven fries or a fresh green salad to cut through the richness. Pickles and tangy coleslaw make excellent toppings or sides that add brightness. A cold craft beer or a classic cola completes the indulgent experience perfectly.
Recipe FAQs
- → How do I properly caramelize onions?
Cook sliced onions slowly over medium-low heat with butter and olive oil, stirring occasionally for 30-40 minutes until deeply golden and sweet.
- → What’s the best way to keep beef patties juicy?
Use 80/20 ground beef, avoid pressing the patties while cooking, and create a small indent in the center to prevent puffing.
- → Why toast the brioche buns?
Toasting adds a crisp texture that prevents the buns from becoming soggy from the juicy patties and toppings.
- → Can I substitute Swiss or cheddar cheese?
Yes, cheeses that melt well like provolone or Monterey Jack can be used to maintain creamy texture and flavor.
- → How do fresh chives enhance this dish?
Chives add a mild oniony brightness that cuts through the richness of the beef and cheese, giving a fresh finishing touch.