Chef Bobby Mitchell - American Grill Master
👨‍🍳 Grill Master Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 22+ Years Experience 🍽️ BBQ Competition Winner

❤️ My Recipe Story

"This double cheeseburger represents everything I love about American cooking - simple ingredients transformed through technique and patience. The slow-caramelized onions turn ordinary burgers into something extraordinary."

Bobby specializes in elevating classic American comfort foods through proper technique and quality ingredients. He's passionate about showing how patience and attention to detail can transform humble dishes into gourmet experiences.

View All Mitchell's Recipes →
Towering double cheeseburger with golden caramelized onions, melted cheese dripping down beef patties, served on a toasted brioche bun with pickles on the side

Mastering Caramelized Onions

The key to perfect caramelized onions is patience and proper heat control. Low and slow cooking allows the natural sugars in onions to develop deep, complex flavors without burning. The process takes 25-30 minutes, but the sweet, jammy result elevates any burger from good to extraordinary.

The addition of brown sugar and balsamic vinegar in the final minutes enhances the caramelization process and adds depth of flavor. These ingredients help achieve that perfect balance of sweet and tangy that makes caramelized onions so addictive and pairs beautifully with beef and cheese.

💡 Professional Tip

Don't rush the onion caramelization process by using high heat - this will burn the onions rather than caramelize them. Low, steady heat and occasional stirring are essential for developing the deep, sweet flavors.

Frequently Asked Questions

80/20 ground beef (80% lean, 20% fat) provides the perfect balance of flavor and juiciness. The fat content keeps the patties moist while cooking and adds essential flavor.

Create a small indentation in the center of each raw patty with your thumb. This prevents the burger from forming a dome shape as it cooks and ensures even cooking.

Yes! Caramelized onions can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently before using on burgers.

Add cheese slices in the last minute of cooking and cover the pan with a lid or dome to trap heat and steam. This melts the cheese evenly without overcooking the meat.

Use a meat thermometer - 130°F for medium-rare, 140°F for medium, 160°F for well-done. The patties should feel firm but still give slightly when pressed.

Never press down on burger patties while cooking! This squeezes out the flavorful juices and results in dry burgers. Let them cook undisturbed for the best results.

Sharp cheddar is classic and pairs beautifully with caramelized onions. Swiss, Gruyère, or smoked Gouda also work wonderfully for different flavor profiles.

Absolutely! Preheat grill to medium-high heat and cook patties 3-4 minutes per side. Add cheese in the last minute and close the lid to melt.

Recipe Troubleshooting Guide

✅

Burnt Onions

Problem: Onions are burning instead of caramelizing

Solution: Reduce heat to low and add a splash of water if needed. Scrape up any browned bits. Patience is key - proper caramelization takes 25-30 minutes on low heat.

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Dry Burgers

Problem: Burger patties turn out dry and tough

Solution: Don't overmix the meat when forming patties, avoid pressing down while cooking, and don't overcook. Use 80/20 ground beef for best moisture content.

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Uneven Cooking

Problem: Patties cook unevenly with some parts overdone

Prevention: Make sure all patties are the same thickness, create center indentations, and use medium-high heat. Don't overcrowd the pan.

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Soggy Buns

Problem: Burger buns become soggy and fall apart

Recovery: Toast buns lightly before assembly, use a barrier like lettuce between wet ingredients and bun, and serve immediately after assembly.

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Cheese Won't Melt

Problem: Cheese doesn't melt properly on patties

Prevention: Add cheese in the last minute of cooking, cover pan with lid to trap heat, and use cheese at room temperature for faster melting.

✅

Flavor Balance Issues

Too Sweet: Add more black pepper or a splash of hot sauce

Too Salty: Reduce seasoning and serve with fresh tomato slices

Bland: Increase seasoning on patties, add more Worcestershire to sauce, or use aged cheese

Ingredients for caramelized onion double cheeseburger including ground beef, yellow onions, cheese slices, brioche buns, and seasonings arranged on a wooden cutting board

Selecting Quality Ingredients

The foundation of an exceptional burger starts with quality ground beef. Choose freshly ground beef from your butcher when possible, and avoid pre-formed patties which often contain additives. The 80/20 fat ratio is crucial for both flavor and juiciness - leaner ground beef will result in dry, flavorless burgers.

Yellow onions are ideal for caramelizing due to their balance of sweetness and sulfur compounds. Choose large, firm onions without soft spots or green shoots. The natural sugars in yellow onions develop the best flavor during the slow cooking process.

Essential Ingredient Notes

  • Ground Beef Quality: Look for bright red color and good marbling. Avoid ground beef that looks gray or has an off odor. Freshly ground beef from whole muscle cuts provides the best flavor and texture.
  • Onion Selection: Choose large yellow onions that feel heavy for their size with dry, papery skins. Avoid onions with soft spots, sprouting, or strong odors which indicate they're past their prime.
  • Cheese Choice: Sharp cheddar provides the best flavor balance with caramelized onions. Buy block cheese and slice yourself for better melting than pre-sliced varieties.
Large skillet with golden brown caramelized onions being stirred, showing the perfect color and texture achieved through slow cooking

Achieving Perfect Burger Technique

Proper burger technique involves gentle handling of the meat and precise temperature control. Form patties with minimal handling to avoid tough, dense burgers. The slight indentation in each patty prevents the dome effect that occurs as proteins contract during cooking.

Cooking burgers requires patience and restraint - resist the urge to press or move them constantly. A good sear develops when the meat is left undisturbed, creating the flavorful crust that makes burgers irresistible while keeping the interior juicy.

The Perfect Sear

Heat the pan until oil shimmers but doesn't smoke. Place patties down and don't move them for 3-4 minutes. They'll release naturally when ready to flip, creating a beautiful crust.

Caramelized Onion Double Cheeseburger

Prep 20 min
Cook 35 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Patties & Onions

  • 60ml mayonnaise
    Base for special burger sauce
  • 15ml Dijon mustard
    Adds tangy complexity
  • 15ml ketchup
    Classic burger flavor
  • 4 brioche buns
    Rich, buttery bun for premium burger
  • 4 butter lettuce leaves
    Crisp, fresh contrast
  • 1 large tomato, sliced
    Fresh, juicy element
  • 4 pickle spears
    Tangy acidic balance

For Assembly & Finishing

  • 900g ground beef (80/20)
    Perfect fat ratio for juicy burgers
  • 3 large yellow onions
    Best variety for caramelizing
  • 60ml butter
    Essential for caramelizing onions
  • 8 slices sharp cheddar
    Bold flavor that pairs with onions
  • 30ml Worcestershire sauce
    Adds umami depth to meat
  • 15ml brown sugar
    Enhances onion caramelization
  • 15ml balsamic vinegar
    Adds complexity to caramelized onions

Instructions

  1. Caramelize Onions

    Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions with a pinch of salt. Cook slowly, stirring occasionally, for 25-30 minutes until golden brown and caramelized. Add brown sugar and balsamic vinegar in the last 5 minutes.

  2. Prepare Burger Patties

    Divide ground beef into 8 portions (about 115g each). Gently form into patties slightly larger than buns. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Create a small indentation in center of each patty.

  3. Make Special Sauce

    In a small bowl, mix mayonnaise, Dijon mustard, ketchup, and Worcestershire sauce. Stir until smooth and set aside for assembly.

  4. Cook Burger Patties

    Heat vegetable oil in a large skillet or griddle over medium-high heat. Cook patties for 3-4 minutes per side for medium doneness. In the last minute, top each patty with cheese slice and cover to melt. Rest patties 2 minutes.

  5. Assemble Burgers

    Toast bun halves lightly. Spread special sauce on both bun halves. On bottom bun, layer lettuce, tomato slice, first patty with cheese, caramelized onions, second patty with cheese, more caramelized onions, and top bun. Serve with pickles.

Recipe Notes & Tips

Storage

Caramelized onions can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Burger patties are best cooked fresh, but can be formed and seasoned up to 4 hours ahead.

Serving Suggestions

Serve with crispy French fries, onion rings, or sweet potato fries. A cold beer or classic milkshake pairs perfectly with these rich, indulgent burgers.

Variations

Try adding bacon for extra richness, swap cheddar for Swiss or Gruyère, or add sautéed mushrooms alongside the caramelized onions for an even more gourmet experience.