Cheddar and Caramelized Onion Burger with Dijon Mustard
Juicy beef patties topped with slow-cooked sweet onions and sharp melted cheddar.
Dietary
Nut free
Allergens
Dairy, Wheat, Red meat
Yellow onions are cooked low and slow until deeply golden and sweet, then piled onto a seared beef patty with melted sharp cheddar and a smear of tangy Dijon mustard. The contrast of rich, caramelized onion and sharp cheese makes this a satisfying upgrade to a classic weeknight burger.
Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon salt, divided
- 1 teaspoon sugar
- 1 1/2 pounds ground beef, 80/20
- 1/2 teaspoon black pepper
- 4 slices sharp cheddar cheese
- 4 hamburger buns
- 4 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 4 leaves lettuce
- 4 slices tomato
Method
-
Melt the butter in a 9-inch skillet over medium-low heat. Add the sliced onions and 1/4 teaspoon of salt.
-
Cook the onions, stirring occasionally, until deeply golden brown and soft, about 30 minutes. Stir in the sugar halfway through to help deepen the caramelization.
-
Remove the onions from the skillet and set aside; wipe out the skillet if needed.
-
Divide the ground beef into 4 equal portions and shape into patties slightly wider than the buns. Season both sides with the remaining 1/4 teaspoon salt and the black pepper.
-
Heat the vegetable oil in the skillet over medium-high heat. Add the patties and cook without pressing down, 4 minutes on the first side.
-
Flip the patties, top each with a slice of cheddar, and cook until the cheese melts and the burgers reach an internal temperature of 160°F, about 4 minutes.
-
Toast the buns lightly in the skillet or under the broiler, cut side up, until golden, about 1 minute.
-
Spread 1 tablespoon of Dijon mustard on the bottom bun of each burger. Add lettuce and tomato, then the cheddar-topped patty.
-
Top each patty generously with the caramelized onions and cover with the top bun. Serve immediately.
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Cheddar and Caramelized Onion Burger with Dijon Mustard
Yellow onions are cooked low and slow until deeply golden and sweet, then piled onto a seared beef patty with melted sharp cheddar and a smear of tangy Dijon mustard. The contrast of rich, caramelized onion and sharp cheese makes this a satisfying upgrade to a classic weeknight burger.
50 min 4 servings 620 cal
Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon salt, divided
- 1 teaspoon sugar
- 1 1/2 pounds ground beef, 80/20
- 1/2 teaspoon black pepper
- 4 slices sharp cheddar cheese
- 4 hamburger buns
- 4 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 4 leaves lettuce
- 4 slices tomato
Method
- 1
Melt the butter in a 9-inch skillet over medium-low heat. Add the sliced onions and 1/4 teaspoon of salt.
- 2
Cook the onions, stirring occasionally, until deeply golden brown and soft, about 30 minutes. Stir in the sugar halfway through to help deepen the caramelization.
- 3
Remove the onions from the skillet and set aside; wipe out the skillet if needed.
- 4
Divide the ground beef into 4 equal portions and shape into patties slightly wider than the buns. Season both sides with the remaining 1/4 teaspoon salt and the black pepper.
- 5
Heat the vegetable oil in the skillet over medium-high heat. Add the patties and cook without pressing down, 4 minutes on the first side.
- 6
Flip the patties, top each with a slice of cheddar, and cook until the cheese melts and the burgers reach an internal temperature of 160°F, about 4 minutes.
- 7
Toast the buns lightly in the skillet or under the broiler, cut side up, until golden, about 1 minute.
- 8
Spread 1 tablespoon of Dijon mustard on the bottom bun of each burger. Add lettuce and tomato, then the cheddar-topped patty.
- 9
Top each patty generously with the caramelized onions and cover with the top bun. Serve immediately.
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