2am Recipe

Prepare onions

Peel and thinly slice onions into half-moons so that you have roughly 2 cups packed sliced onions.

Heat a large skillet over medium-low heat. Add butter and olive oil and let butter melt and foam, about 30 seconds.

Add the sliced onions, 1 tsp salt, and 1 tsp sugar (optional). Stir to coat the onions in the fat and spread them into an even layer.

Cook slowly over medium-low to low heat, stirring every 3–5 minutes. After 10–15 minutes the onions will soften and begin to turn translucent; continue cooking until they are deep golden brown, 30–40 minutes total. If they stick or look dry, add 1–2 tablespoons water to deglaze the pan and scrape up browned bits.

Taste and adjust salt. Remove from heat and keep warm until assembly.

Form the ground beef into two slightly larger-than-bun patties, about 4–5 inches wide and 3/4 inch thick. Press a shallow dimple in the center of each patty to promote even cooking. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper per patty (totaling the salt and pepper in ingredients).

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place patties on the hot surface and cook without moving for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium (adjust +/- 1–2 minutes for desired doneness). If using cheese, place a slice on each patty during the last 1 minute and cover the pan to melt.

While burgers cook, split buns and spread butter on cut sides. Toast buns on a separate skillet or griddle until golden, about 1–2 minutes.

Mix the sauces: on each bottom bun, spread 1 tablespoon ketchup and 1 tablespoon mustard (adjust to taste).

Place cooked patties on the sauced bottom buns, then top each patty with a generous heap (about 1/4 to 1/3 cup) of caramelized onions.

Top with 3 sliced dill pickles per burger, then crown with the toasted top bun.

Serve the 2AM burgers immediately while hot. Provide extra pickles, ketchup, and mustard on the side if desired.

Leftover caramelized onions will keep refrigerated up to 5 days and reheat gently in a skillet.