JUICY BURGERS with CARAMELIZED ONIONS

Teresa G.

By
@BlueGinghamApron

Be sure to have plenty of napkins handy when you serve these burgers! I created the recipe after watching a mayonnaise commercial which suggested using mayo in your burger to enhance juiciness. Well, it works! The recipe makes four large burgers, but you could make them a little smaller and get six from it. They are so delicious! We love them.


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Comments:

Serves:

4 lg., 6 med., 8 sliders portions

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

FOR CARAMELIZED ONION TOPPING:

1 Tbsp
olive oil
1 1/2 Tbsp
salted butter
2-3 large
sweet onions (vidalia, walla walla etc...)
1/2 tsp
montreal steak seasoning

FOR THE MEAT:

3 Tbsp
mayonnaise (i prefer duke's or hellman's)
1/2 Tbsp
plus 1/2 teaspoon montreal steak seasoning, divided
1/2 Tbsp
steak sauce (i use a-1)
1/2 tsp
fine sea salt
1 1/2 lb
ground beef (i usually use chuck)

FOR BUILDING YOUR OWN BURGER:

4 medium
buns, rolls or bread of your choice
cheese/cheeses of your choice (bleu cheese crumbles are really good if you like bleu cheese)
pickles, pepperoncini etc...
mayo, mustard, ketchup etc...
crispy bacon slices, crunchy fried onions

Directions Step-By-Step

1
For the caramelized onions: To a 12" skillet, add olive oil and butter; melt butter over medium heat.
2
Add sliced onions and montreal steak seasoning; sauté over medium heat for approximately 10-15 minutes until onions are caramelized (be sure to stir them around. You want browned, not burned.)
3
Use tongs or a fork to remove onions from skillet to a pan or dish in which they can be re-warmed if needed, then cover with foil or lid; leave remaining oil/butter in skillet; set aside.
4
For the meat: (I use food-safe plastic disposable gloves for this part.)
5
In a large bowl, using hands, mix together ground beef, mayonnaise, steak sauce, 1/2 Tablespoon montreal steak seasoning and salt, until thoroughly combined.
6
Divide into 4 equal portions.
7
One by one, shape each portion into a large patty and place in the skillet.
8
While forming patties, or after placing in skillet, make an indentation in each patty so that it resembles a saucer (this will prevent "the hump.")
9
Sprinkle patties with remaining 1/2 teaspoon montreal steak seasoning (add extra salt & pepper, if desired.)
10
Cook over medium-high heat for 4 to 5 minutes.
11
Turn the patties over; reduce heat to medium; cover skillet with foil or lid & cook for another 4 to 6 minutes. (Internal temperature should reach 160ºF (71.1ºC; I sometimes turn them over again.)
12
While second side is cooking, re-warm onions, if needed; begin preparing buns with your choice of condiments.
13
If melted cheese on burger is desired, shut the heat off, place cheese on top of burger in skillet; cover skillet with foil or lid; let rest for 20 to 30 seconds.
14
Remove burgers from pan to bottom half of prepared buns.
15
Top with caramelized onions; cover with top half of buns.
16
Serve. Cover and refrigerate leftovers.

About this Recipe