Burgers

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1lb 80/20 ground beef

4 slices American cheese

2 buns (w/ or w/o sesame seeds)

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Caramelized Onions

2 large yellow onions

2 tablespoon unsalted butter

kosher salt

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Burger Sauce

1 cup mayonnaise

½ cup ketchup

¼ cup prepared yellow mustard

2 teaspoons dried minced onion

¼ teaspoon dried minced garlic

2 tablespoons finely minced dill pickle

⅛ teaspoon pickle juice

hot sauce to taste

seasoned pepper to taste

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1. About an hour before service, prep the onions. Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it

2. Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other. You’re going for slices that are ¼"–⅛" thick. Repeat same slicing procedure for remaining onion halves. It’s a lot of onion!

3. Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. Start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.

4. Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.

5. To make the burger sauce combine the mayonnaise, ketchup, mustard, dried onion, dried garlic, minced pickle, pickle juice and add hot sauce and pepper to taste.

6. Continue cooking the onions. If you’re going for onions that are both softer and more caramelized (say for a patty melt or onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15–20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.

7. Separate meat into ¼ lbs balls. Heat cast iron skillet or griddle on high heat. Once the surface is at temperature, press very thin with a piece pf wax paper. Cook until caramelized and crispy. Flip once and place a slice of cheese to melt.

8. Finish cooking the onions. For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn.

9. Assemble the burgers: 2 patties per burger. Top with burger sauce, onions and serve.