JUICY BURGERS with CARAMELIZED ONIONS

13
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.

Rating:
★★★★★ 1 vote
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

How to Make JUICY BURGERS with CARAMELIZED ONIONS

Step-by-Step

  • 1For the caramelized onions: To a 12" skillet, add olive oil and butter; melt butter over medium heat.
  • 2Add 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.)
  • 3Use 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.
  • 4For the meat: (I use food-safe plastic disposable gloves for this part.)
  • 5In a large bowl, using hands, mix together ground beef, mayonnaise, steak sauce, 1/2 Tablespoon montreal steak seasoning and salt, until thoroughly combined.
  • 6Divide into 4 equal portions.
  • 7One by one, shape each portion into a large patty and place in the skillet.
  • 8While forming patties, or after placing in skillet, make an indentation in each patty so that it resembles a saucer (this will prevent "the hump.")
  • 9Sprinkle patties with remaining 1/2 teaspoon montreal steak seasoning (add extra salt & pepper, if desired.)
  • 10Cook over medium-high heat for 4 to 5 minutes.
  • 11Turn 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.)
  • 12While second side is cooking, re-warm onions, if needed; begin preparing buns with your choice of condiments.
  • 13If 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.
  • 14Remove burgers from pan to bottom half of prepared buns.
  • 15Top with caramelized onions; cover with top half of buns.
  • 16Serve. Cover and refrigerate leftovers.

Printable Recipe Card

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