The 100 Year Old Onion Burger Technique You Won’t Believe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

Prep the onions by cutting off the tops and bottoms, removing the skins, and cutting them in half.

Use a flap top mandolin to slice the onions into super thin slices.

Set the sliced onions aside.

Combine four sliders (10 ounces total) into two five-ounce meatballs.

Heat a high rimmed pan over medium to medium-high heat.

Add the sliced onions to the hot pan and season with a little salt.

Cook the onions, moving them around to caramelize some bits stuck to the bottom of the pan.

Deglaze the pan with 1 cup of water and fill another cup of water for later use.

Allow the onions to cook until soft and sweet, stirring occasionally.

Once the onions are softened and the broth has reduced, push them to the side of the pan to make room for the burger patties.

Add the beef patties to the pan and smash them down with a spatula to match the size of the buns.

Season the patties with salt and add the extra cup of water.

Set a timer for five minutes and cook the patties, rotating them halfway through.

After five minutes, flip the patties carefully away from you and season the other side with salt.

Cook for an additional 2-3 minutes until the patties are medium, checking for doneness by pressing with a finger.

Add the onions on top of the patties to let the flavor melt into the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens