Twisted Olive's House Blend Burger* Recipe

Peel the onion and slice it thinly into half-moons (about 1/8" thick).

Heat a 10" skillet over medium-low heat. Add butter and olive oil until the butter melts and foams.

Add the sliced onions, spread them into an even layer, and sprinkle 1/4 tsp kosher salt over them. Cook, stirring every 3–5 minutes, allowing the onions to soften and brown slowly. If they begin to stick, reduce heat slightly and add a splash of water to deglaze.

After about 20 minutes when onions are deeply golden and sweet, stir in the brown sugar (optional) and cook another 2–3 minutes to deepen color. Remove from heat and set aside. Total time: ~25 minutes.

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Form each portion into a patty roughly 4" in diameter and about 3/4" thick, making a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking.

Season both sides of each patty evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper (total salt & pepper amounts listed in ingredients). Brush or rub 1 tablespoon Worcestershire sauce across the exterior of the patties for added flavor.

Heat a heavy skillet or grill over medium-high heat. Add 1 tbsp vegetable oil to the pan and swirl to coat. When the pan is hot and shimmering, place the patties dimple-side up into the skillet.

Cook without moving for 3–4 minutes until a good crust forms. Flip the patties and immediately top each with 1 slice of sharp cheddar. Cook another 3–4 minutes for medium doneness (adjust time ±1–2 minutes for rarer or more well done). If necessary, cover the pan briefly to help the cheese melt (30–60 seconds). Internal target for medium: 145–155°F (63–68°C).

Remove patties to a plate and let rest for 2–3 minutes while you finish buns and assemble.

Slice the Kaiser rolls in half. Spread about 1/2 tablespoon butter on the cut faces of each half.

Return the skillet to medium heat (or use a clean pan). Place the buttered cut-side-down and toast until golden, about 1–2 minutes. Remove from heat.

Spread 1 tablespoon mayonnaise on the bottom half of each toasted roll and 1/2 teaspoon Dijon mustard on the top half (optional).

Place lettuce leaves on the mayonnaise-spread bottom bun, add the cheddar-topped patty, then place 1 ounce (2 slices) of the caramelized onions on top of each patty, and finish with tomato slices.

Close the burger with the top bun and press gently. Serve immediately.