Caramelized Onion, Swiss & Bacon Burger Recipe

Heat a large skillet over medium heat. Add butter and olive oil. When butter melts and begins to foam, add the thinly sliced onions and stir to coat.

Cook, stirring occasionally, for about 20–30 minutes. Adjust heat as needed so onions brown slowly and do not burn. After 10 minutes sprinkle sugar and salt over the onions to encourage caramelization.

When onions are deeply golden and jammy (20–30 minutes total), stir in balsamic vinegar if using, cook 1 more minute, then remove from heat and set aside.

In a small bowl combine mayonnaise, Dijon mustard, hot sauce, horseradish (if using), chopped capers, lemon juice, smoked paprika, salt and pepper.

Taste and adjust heat or acidity as desired. Refrigerate until ready to assemble so flavors meld.

For oven fries: Preheat oven to 425°F (220°C). Cut scrubbed potatoes into 1/4–1/2-inch sticks, soak in cold water 20 minutes, then drain and pat dry. Toss with 1–2 tbsp oil (from listed amount), paprika, salt and pepper. Spread in a single layer on a baking sheet and bake 25–30 minutes, flipping halfway, until golden and crisp.

For fried fries: Heat vegetable oil in a deep pot to 325°F (160°C). Blanch potato sticks in batches 3–4 minutes until tender but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towel and season with salt and pepper.

Keep fries warm in a low oven (200°F / 95°C) while finishing burgers.

Divide ground beef into two equal portions (about 10 oz / 1.25 lbs total yields two patties). Gently form into loose patties slightly larger than buns, about 3/4–1 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming.

Season both sides of each patty with kosher salt and freshly ground black pepper, then brush or sprinkle with Worcestershire sauce.

Preheat a cast-iron skillet or grill over medium-high heat. When hot, add the patties (no pressing). Cook for about 3–4 minutes on the first side until a brown crust forms.

Flip the patties and immediately place 1 slice of Swiss cheese on each. Cook another 3–4 minutes for medium doneness (adjust time for preferred doneness). Cover the pan or close the grill lid for the last 1–2 minutes to help cheese melt and finish cooking.

While burgers finish, toast buns: melt the reserved 1 tbsp butter in a pan over medium heat and toast cut sides of seeded buns until golden, about 1–2 minutes.

Assemble each burger: spread 1–2 tbsp spicy remoulade on the bottom bun, add leaf lettuce and a tomato slice if using, place the Swiss-topped patty, divide caramelized onions evenly over the cheese, top with two strips of crisp bacon, add pickles if desired, and spread a little remoulade on the top bun before closing.

Serve immediately with fries on the side.