Categories: Burgers

Ingredients

• 2 tbsp. vegetable oil, plus more for brushing
• 2 large onions, finely 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 dill pickle chips
• 4-8 thin slices tomato
• 3/4 cup torn iceberg lettuce
• Black 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 season with 3/4 tsp salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions to a bowl and set aside.

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

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

4. Season both sides of the patties with salt and pepper. Working in batches, transfer the patties to the griddle and cook 3 minutes. Spread about 1 1/2 tsp mustard on top of each patty, then flip and cover with 1 cheese slice; cook for 2 more minutes for medium. Top 4 of the patties with the caramelized onions, then cover with the remaining patties cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops.

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