Categories: Burgers

Ingredients

• 2 tbsp vegetable oil
• 2 large onions, chopped
• Kosher salt
• 1/4 cup mayo
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1/2 tsp white vinegar
• 2 lbs ground beef chuck
• 4 hamburger buns, split
• 1/4 cup sliced dill pickles
• 3/4 cup shredded iceberg lettuce
• 4-8 thin slices tomato
• Freshly ground pepper
• 1/4 cup yellow mustard
• 8 slices American cheese

Directions

1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/ tsp salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. Uncover, increase heat to medium-high and continue to cook, stirring often, until caramelized, about 8 minutes more. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside.

2. Mix the mayo, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.

3. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tbsp of the mayo mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of mayo mixture; set aside.

4. Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 tsp mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium. Top 4 of the patties with caramelized onions, then cover with the remaining patties. cheese-side up. Sandwich the double patties on the buns.

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