The Caramelized Onion Burger is the kind of stovetop burger that delivers restaurant flavor without needing to fire up the grill. Juicy beef patties are cooked to perfection, topped with melty Gruyère cheese, and finished with a sweet, savory layer of caramelized red onions—each bite is a total flavor bomb.
This burger shines with just a handful of gourmet touches. The key is slow-cooked onions that add depth and sweetness. Combined with the nutty richness of Gruyère and a toasted brioche bun, the result is a crave-worthy bite that feels both comforting and elevated.
If you’re wondering where the “French onion” vibes come in—it’s the onion-cheese combo. Gruyère and caramelized onions are a match made famous by French onion soup. We just brought them to burger form, and the results are spectacular.
Whether you’re cooking for friends or indulging in a weekend burger night, this one will become your go-to. All done right in the skillet—no grill, no fuss.
Recipe Yield: 4 servings
INGREDIENTS
1 lb ground beef (80/20)
1 red onion, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
1/2 tsp kosher salt
1/4 tsp black pepper
4 slices Gruyère cheese
4 brioche or hamburger buns
Optional: mayonnaise, Dijon mustard, arugula, lettuce, sliced pickles
INSTRUCTIONS
1. Caramelize the onions:
In a large skillet over medium heat, add olive oil and butter. Once melted, stir in the red onions and cook slowly, stirring often, for 20–25 minutes until soft and golden. Reduce heat if they start browning too fast. Set aside.
2. Form and season patties:
Divide ground beef into 4 equal portions and shape into round patties slightly wider than your buns. Season both sides with salt and pepper.
3. Cook the burgers:
Wipe out the skillet and return to medium-high heat. Sear the patties for 3–4 minutes per side until browned and cooked through. In the last minute, top with Gruyère slices and cover the pan to melt.
4. Toast the buns:
While cheese melts, lightly toast the brioche buns in a dry skillet or under the broiler until golden, about 1–2 minutes.
5. Assemble and serve:
Spread mayo or Dijon on the bottom buns if using. Add arugula (or lettuce), the cheesy patty, a scoop of caramelized onions, sliced pickles if desired, then the top bun. Serve warm.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use 80/20 Ground Beef for Flavor: This fat ratio keeps your burger moist and juicy without needing a grill.
- Caramelize Low and Slow: Be patient—true caramelized onions take at least 20 minutes and are well worth the effort.
- Cover to Melt the Cheese: Gruyère melts beautifully when you trap steam by covering the skillet during the last minute of cooking.
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