Classic Cheeseburger With Caramelized Onion

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Classic cheeseburger is a soft bun, lettuce, some tomato, pickled cucumbers, onion, juicy cutlet, cheese, and your favorite sauces. We won’t go far away from the classic, just will make one small change: we’ll replace fresh or pickled onion with caramelized one. 

I don’t know how about you, but personally, I love adding caramelized onion when cooking burgers. As for me, it perfectly matches with meat and cheese.

It’s sweetness complements, brightens and even enhances the taste of other ingredients. And there would be no sign of unpleasant onion smell. By the way, caramelized onion very nicely complements poultry, so feel free to experiment.

What you Need to Cook Classic Cheeseburger With Caramelized Onion

INGREDIENTS:

For 3-4 hamburgers:

• 700 g (1,5 lb) beef (fatter part – neck or ribs)
• 1 tomato
• 3-4 pickled cucumbers
• 3 onions 
• 150 g (5,3 oz) fine cheese
• some lettuce
• mustard, ketchup (or any other your favorite sauce)
• 2 tsp sugar
• 2 tbsp wine vinegar
• salt, pepper 
• hamburger buns (cooked according to the recipe or bought)

EQUIPMENT:

Nothing, that you wouldn’t have

How to Make Classic Cheeseburger With Caramelized Onion: Step-by-Step Instructions  🔪

So we don’t waste time, start with onion, and while it’s preparing, take care of the rest of the ingredients.

Cut the onion into half-rings.

I took 3 medium-sized onions, it’s enough for 3-4 burgers. It’ll shrink very much after frying, so don’t be afraid to use too much.

20-30 g of unsalted butter melt in the frying pan on the medium fire, add sliced onion and stir. Sprinkle it with 2 tsp of sugar (I used a brown one, but you can also use white) and a pinch of salt.

Turn the fire down and cook, stirring once in a while until the onion is golden. 

While it is frying, take care of the rest of the ingredients. Wash the lettuce and divide the leaves, slice 1 tomato and 3-4 cucumbers. Cut the buns in half.

Cut the meat 700 g (1,5 lb) into small pieces, and make the minced meat. 

A few words about the meat:

1. If you’re choosing beef, choose the fetter part, the meat\fat proportion should be 80\20. The fattest parts in beef are neck and ribs. 
2. Don’t buy ready-made minced meat. We can’t be sure when it was made, and what it consists of.

When the onion is ready, add 2 tbsp of wine vinegar. You can use apple or balsamic as well, just not the white one. Cook the onion for another 2-3 minutes and put it to the clean plate.

Finely warm up the frying pan where you’re planning to cook the meat. Recently, I’ve written a post about how to choose the frying pan. If you haven’t read it yet, just remember, it’s preferably to cook meat in a cast-iron frying pan or with a three-layered stainless steel bottom. 

While the frying pan is warming up, roast an inner-part of buns till it becomes a bit brown.

Form the cutlets. Take a handful of meat, roll the ball. But don’t press and smoosh it down too much. Then, by moving your fingers from the center to the edges form a cutlet. Make a little dip in the middle. 

Salt and pepper from each side. Usually, I do it from one side then put on the frying pan with this side down and do the same on the other side. 

Don’t forget to add a bit of oil.  

You’ll need to fry for about 5-7 minutes on each side until well-done if the cutlet is 1,5-2 cm thick. To be more precise, we’ll need a thermometer. The safe temperature for meat is 71 degrees in the middle, therefore we need to take it out of the fire, when it is 67-68 degrees, and let it rest for another 5 minutes.

For 2-3 minutes before done, come up with such a trick: put on top a slice of cheese and cover. You can also use a big metal bowl from IKEA, as I did. Cook for a couple of minutes until the cheese melts. 

Put the burger together as you like, but don’t forget to grease the buns with your favorite sauces. For example, I used ketchup for one and mustard for another.

Put lettuce, cucumbers, and tomatoes. Add a cutlet with cheese and caramelized onion on top.