Genuine Cheeseburger Recipe

Slice the half onion thinly into half-moons so it measures about 1/2 cup once sliced.

Heat a medium skillet over medium-low heat. Add butter and olive oil; when butter melts and begins to foam, add the sliced onions and 1/8 tsp salt.

Cook gently, stirring every 2–3 minutes. After about 10 minutes the onions will soften; if you want quicker, sprinkle 1/2 tsp brown sugar to help caramelize. Continue cooking 10–15 more minutes until deep golden-brown and jammy. Reduce heat if they begin to burn.

When caramelized, remove from heat and keep warm until assembly.

In a small bowl, combine 2 tablespoons mayonnaise, 1 tsp ketchup, 1/2 tsp yellow mustard, 1 tsp finely chopped dill pickle or relish, 1/4 tsp Worcestershire, 1/8 tsp garlic powder, 1/8 tsp smoked paprika and a pinch (1/16 tsp) black pepper.

Whisk until smooth and chill briefly while you cook the patty to let flavors meld.

If using a beef patty: form one 6–7 oz patty (or use preformed Gold Canyon-style patty). Press a shallow dimple in the center to help it cook evenly. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

If using the veggie patty option: heat 1 tsp vegetable oil in the skillet and cook according to package instructions or until golden-brown and heated through. Proceed to toasting buns and assembly.

Heat a grill or heavy skillet over medium-high heat and coat with 1 tsp vegetable oil. For beef: place the patty on the hot surface and cook about 3–4 minutes on the first side without pressing.

Flip and cook another 3 minutes for medium (adjust time to desired doneness). In the last 30–45 seconds of cooking, place 1 slice of American cheese on the patty, cover the pan or tent with foil to melt the cheese.

While the patty rests for 1 minute after cooking, lightly toast the pub bun halves cut-side down in the same skillet until golden, about 30–45 seconds.

Assemble the burger: spread about 1 tablespoon of VIG sauce on the bottom bun. Place lettuce leaf, tomato slices, then the cheeseburger patty with melted cheese. Top the patty with caramelized onions and 6 pickle slices. Spread a light smear (about 1/2 tsp) of VIG sauce on the top bun and close the burger.

Serve immediately with fries or your choice of side.