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This juicy double beef burger delivers everything you crave in a burger night hero. Two tender, flavorful beef patties meet mounds of golden caramelized onions, rich melted Swiss and cheddar, and pillow-soft, buttery brioche buns holding each layer together. Every bite hits with the sweetness of slow-cooked onions, creamy melted cheese, and the savory rush of perfectly cooked beef. A sprinkle of fresh chives cuts through the richness, making this burger both comforting and special enough to impress guests or treat yourself.
I first made these burgers for a backyard cookout and was floored by the reaction. The caramelized onions won everybody over and soon they became the burger my friends always asked for.
Ingredients
- Two pounds ground beef: choose an eighty to twenty fat ratio for best juiciness and flavor
- Four large yellow onions: go for firm fresh onions to make sure they caramelize sweet and soft
- Eight slices Swiss cheese: adds a creamy melty layer with mild flavor
- Four slices cheddar cheese: slice your own from a block for sharper taste and smoother melt
- Four brioche burger buns: pick buns that are soft and buttery for the ultimate burger experience
- Four tablespoons butter: use real butter for richer onion flavor
- Two tablespoons olive oil: helps cook onions evenly and adds subtle depth
- Salt and pepper: key for seasoning both onions and beef so every bite tastes balanced
- Fresh chives: look for bright green healthy chives to garnish and add light onion zip
Step-by-Step Instructions
- Prepare the onions:
- Slice the onions thin so they cook evenly. Melt the butter with olive oil in a large skillet over medium-low heat. Add your onions with a sprinkle of salt and cook gently. Stir them now and then for thirty to forty minutes until they become soft deeply golden and sweet without burning. Slow cooking here transforms the onions and is worth every minute.
- Shape and season the patties:
- Split the beef into eight equal portions. Gently form them into thin patties about two or three inches wide. Sprinkle salt and pepper generously on each side. Use your thumb to create a small dent in the center of each patty to help them cook flat.
- Cook the beef and melt cheese:
- Heat a grill pan or skillet on medium-high. Sear the patties for three to four minutes on each side for a juicy medium finish. When almost done add either a slice of Swiss or cheddar to each. Cover the pan so the cheese melts and hugs the patties.
- Toast the buns:
- Slice your brioche buns in half. Toast the cut sides in a dry skillet or briefly under a broiler until golden and craggy. This step keeps your burger crisp underneath all that juice.
- Build the burger:
- Place the bottom bun on a plate. Add one cheesy patty layered with caramelized onions, then another cheesy patty and more onions. Cap with the top bun. Finish with a sprinkle of chopped fresh chives and serve while everything is hot and gooey.
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Brioche buns are my favorite because they soak up juice without getting soggy while adding a buttery finish. One evening, my family gathered around with these burgers after raking leaves all day and it instantly became our autumn comfort meal tradition.
Storage tips
If you end up with extra cooked patties, wrap each tightly and refrigerate for up to two days. Gently reheat in a skillet over low heat to keep them juicy. Store leftover caramelized onions in a sealed container in the fridge where they will stay delicious for a week. Always toast buns fresh right before serving for maximum texture.
Ingredient substitutions
Potato buns can stand in for brioche when you want a soft slightly sweet roll. Gruyere or provolone also provide excellent melt and flavor if you do not have Swiss or cheddar. Ground turkey or chicken works too for a lighter burger just adjust cooking time and watch not to overcook.
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Serving suggestions
Serve with crispy oven baked fries or a green salad to balance the richness. Pickles offer a tangy crunch while coleslaw gives cool freshness. Enjoy alongside a cold craft beer or a classic cola for the ultimate meal.
Cultural context
The caramelized onion burger is really a modern twist on the American diner favorite. Slow caramelizing onions for burgers became popular in chef driven burger places wanting to layer deep flavor into the classic cheeseburger and now it is a restaurant staple and home cook favorite.
Recipe FAQs
- → How do I properly caramelize onions?
Slice onions thinly and cook slowly over medium-low heat with butter and olive oil for 30-40 minutes, stirring occasionally until deeply golden and sweet.
- → What’s the best way to keep beef patties juicy?
Use 80/20 ground beef, avoid pressing patties while cooking, and create a small center indent to prevent puffing and retain juices.
- → Why toast the brioche buns?
Toasting adds a crisp texture that prevents sogginess from the juicy patties and toppings, enhancing the overall bite.
- → Can I substitute Swiss or cheddar cheese?
Yes, cheeses like provolone or Monterey Jack melt well and provide similar creamy texture and flavor.
- → How do fresh chives enhance this dish?
Chives add a mild oniony brightness that cuts through richness, offering a fresh contrast to the savory beef and cheese.