Description
A unique burger featuring juicy patties, melty American cheese, and caramelized onions served in an onion ‘bun.’
Ingredients
- 1 large yellow onion
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1/2 tsp Tony Chachere’s or your preferred Creole seasoning
- 1/2 tsp brown sugar
- 12 oz 80/20 ground beef
- 4 slices American cheese
- 1/2 cup mayonnaise
- 2 tbsp relish
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Tony Chachere’s
- Cayenne pepper, to taste
Instructions
- Start by caramelizing the onion. Drizzle the olive oil, Worcestershire sauce, brown sugar, and the first sprinkle of seasoning over the onion slices. Heat a pan on medium-low. Cook the onions slowly, allowing them to caramelize for about 10 minutes on each side until deeply browned and tender. Set aside the caramelized onions for burger assembly.
- In a mixing bowl, season the ground beef with the second amount of Creole seasoning. Divide it into four equal portions. Roll these portions into balls, then flatten them into patties.
- Heat a pan over medium-high heat and sear the patties for 2-3 minutes on each side until they form a flavorful crust.
- Place a slice of American cheese on each patty when they are nearly done. Cover the patty briefly to allow the cheese to melt fully.
- Now, prepare the sauce. Mix the mayonnaise, relish, Dijon mustard, Worcestershire sauce, sugar, garlic powder, onion powder, smoked paprika, and the final pinch of Creole seasoning in a bowl. Whisk until the mixture becomes smooth and creamy.
- Assemble the burger: place a caramelized onion round on a plate, add the cheesy burger patty on top, then a spoonful of the sauce, and finish with another onion round as the top.
- Repeat the process for all patties and serve immediately, preferably with extra sauce for dipping.
Notes
For best results, use a meat thermometer to ensure burgers reach 160°F for safety while maintaining juiciness.
