Joey Cheeseburger Recipe

Roast the onion

Preheat oven to 400°F (200°C). Peel and halve the small yellow onion. Toss the onion halves cut-side up with 1 tablespoon olive oil and a pinch of salt. Place on a small baking sheet and roast 25–30 minutes, until deeply golden and caramelized at the edges. Remove and let cool slightly.

Make aioli

Once onion is cool enough to handle, finely mince or chop it, or pulse briefly in a small food processor for a smoother texture. In a bowl combine 1/2 cup mayonnaise, minced roasted onion, 1 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until homogenous. Taste and adjust seasoning. Refrigerate while preparing burgers to allow flavors to meld.

Form patties

Divide 1 lb ground beef into four loosely packed 4-ounce portions (two patties per burger). Gently shape each portion into a thin, round patty about 3.5–4 inches in diameter and roughly 1/2 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking. Do not overwork the meat.

Season patties

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and spread. Place patties on the hot surface (work in two batches if needed). Cook patties 2–3 minutes on the first side until well-browned. Flip and immediately place a slice of cheddar on each patty; cook an additional 1.5–2 minutes for medium (adjust time for desired doneness). For a JOEY double-patty assembly, stack two cooked patties (each with cheese) on top of one another when assembling the burger.

Toast buns

Butter the cut sides of the 2 buns with 1 teaspoon butter each. On the same skillet or a separate pan over medium heat, toast the buns buttered-side down until golden and crisp, about 1–2 minutes. Remove and keep warm.

Assemble burgers

Spread about 1.5 tablespoons of the roasted onion aioli on the bottom half of each toasted bun. Place a lettuce leaf on the aioli, then add one cheesy patty. Add 5–6 pickle slices over the first patty (evenly distributed). Place the second cheesy patty on top. Add another small smear of aioli to the top bun interior if desired, then close the burger. Press gently to compact. Serve immediately.