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The Ultimate Charred Onion & Special Sauce Cheeseburger

A decadent, gourmet-style cheeseburger featuring a juicy 80/20 beef patty, melted American cheese, a thick slab of smoky charred onion, and a tangy, creamy homemade burger sauce on a toasted brioche bun.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Special Sauce
  • 0.5 cup mayonnaise high quality
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp pickle brine juice from dill pickle jar
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
Charred Onions
  • 1 large yellow onion sliced into thick slabs
  • 1 tbsp neutral oil canola or vegetable
Burgers & Assembly
  • 1.5 lbs ground beef chuck 80/20 fat ratio
  • 4 slices American cheese thick-cut, or cheddar
  • 4 brioche buns split
  • 2 tbsp butter softened, for buns
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Cast iron skillet or Grill pan
  • Spatula
  • Small whisk
  • Mixing bowls

Method
 

  1. Whisk all sauce ingredients together in a bowl. Refrigerate for 20 minutes to let flavors meld.
  2. Slice onion into thick slabs. Brush with oil and season with salt and pepper.
  3. Sear onion slabs in a hot cast-iron skillet for 3-4 minutes per side until blackened and charred. Remove and set aside.
  4. Divide ground beef into 4 portions and gently form into patties, creating a dimple in the center of each.
  5. Butter cut sides of brioche buns and toast in the skillet until golden. Set aside.
  6. Season burger patties generously with salt and pepper right before cooking. Sear in hot skillet for 3-4 minutes to develop a crust.
  7. Flip burgers, top with cheese slices, and cover skillet for 1 minute to melt cheese. Cook to desired doneness.
  8. Assemble: Sauce on bottom bun, cheesy patty, charred onion slab, more sauce, chives, and top bun. Serve immediately.

Notes

Use 80/20 ground chuck for the juiciest results. Do not salt the beef until just before it hits the pan to prevent tough burgers. American cheese provides the best melt.