Joey Cheeseburger Recipe

roast onion

Preheat oven to 425°F (220°C). Thinly slice the half yellow onion. Toss slices with 1 tsp olive oil and spread on a small baking sheet. Roast 18–22 minutes, turning once, until caramelized and golden. Remove and cool slightly.

blend aioli

In a small bowl or mini food processor combine the roasted onion (reserve a few small pieces for garnish if desired), 1/2 cup mayonnaise, 1 garlic clove (finely grated or crushed), 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse or whisk until smooth and well combined. Taste and adjust salt/lemon as needed. Chill while you prepare the burgers.

form patties

Divide 1 lb ground beef into four equal portions (about 4 oz each) and gently form into two slightly larger thin patties per burger (you need 4 patties total to make two double-patty burgers). Press a shallow thumb indent in the center of each patty to help them cook flat. Do not overwork the meat. Season both sides lightly with the 1 tsp salt and 1/2 tsp black pepper.

cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tbs vegetable oil, spreading to coat. When shimmering, add patties in a single layer without overcrowding. Cook 2–3 minutes on the first side until a deep brown crust forms. Flip and place a slice of cheddar on two of the patties immediately; cook another 1.5–2 minutes for medium doneness and to melt the cheese. Repeat with the remaining two patties and cheese for the second burger. Remove to a plate and tent with foil for 2 minutes.

Lightly toast the 2 hamburger buns cut-side down in the same skillet for 30–60 seconds until golden. Spread about 1.5–2 tbs roasted onion aioli on the bottom half of each bun.

Place a leaf of iceberg lettuce on the aioli. Stack two beef patties on each bun bottom (cheese-topped patties should be the top patty of each stack so cheese is visible). Add 4 pickle slices over the patties (arrange more or fewer to taste). Spread an additional 1 tbs aioli on the top bun if desired, then close the burger.

Serve immediately while hot. Optional: serve with fries or a small side salad.