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Caramelize the onions:
In a large skillet, heat butter and olive oil over medium heat. Add onions, sugar, and salt. Cook slowly, stirring occasionally, for about 25–30 minutes until deeply golden. Add beef broth and balsamic/sherry, scraping up any browned bits. Simmer until the liquid is mostly evaporated. Set aside.
Form and season patties:
Divide the ground beef into 4 equal patties. Press a slight dimple in the center of each (to prevent puffing). Season both sides with salt, pepper, and a few dashes of Worcestershire sauce.
Cook the burgers:
Grill or pan-sear the patties over medium-high heat, 3–4 minutes per side for medium doneness. Add a slice of cheese during the last minute and cover to melt.
Toast the buns:
Lightly butter the buns and toast them face down in a skillet or on the grill until golden.
Assemble:
Spread garlic aioli or mustard on the bun if desired. Add the beef patty, a generous spoonful of caramelized onions, fresh thyme (optional), and any greens. Top with the bun.
🍷 Pairing Tip:
These burgers go great with a dry red wine (like a Pinot Noir) or a dark beer (like a stout or porter).
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