Gruyère & Caramelized Onion Burger Recipe

Form patties

Gently divide the ground beef into two equal portions and shape into patties about ¾ inch thick, handling the meat as little as possible to keep them juicy.

Season both sides of each patty with salt, pepper, and garlic powder.

Preheat a heavy skillet or cast-iron pan over medium-high heat and add a thin coating of oil.

Cook patties 3-4 minutes per side for medium; during the last minute, place Gruyère slices on top to melt.

In a skillet, melt butter with olive oil over medium heat.

Add sliced onions and a pinch of salt; cook slowly, stirring every 5-7 minutes until deeply browned and jammy, about 25-30 minutes.

If desired, sprinkle sugar to accelerate caramelization and continue cooking until onions are richly browned.

Taste and adjust seasoning; set aside to cool slightly before layering on the burger.

Mince garlic finely.

Make the mayo

Whisk mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy.

Taste and adjust seasoning; refrigerate until assembling the burgers.

Spread a generous layer of garlic mayo on the bottom half of each toasted bun.

Butter the cut sides of the egg buns and toast on a skillet until golden and fragrant.

Place the garlic mayo-spread bottom bun on each plate; add a layer of caramelized onions.

Top with a Gruyère-topped beef patty; add lettuce and pickles if using.

Cap with the top bun and serve immediately.