Beef Burgers with Caramelized Onion Jam and Smoked Gouda
Glossy, charred edges give way to a tender, juicy interior while a sweet-savory onion jam and smoky melted cheese add layers of flavor and gooey texture. The contrast of sticky-sweet jam, tangy mayo, and crisp fresh vegetables makes each bite lively and satisfying.
Use coarsely ground beef with moderate fat for the juiciest patties; if you prefer leaner meat, add a tablespoon of olive oil per 500 g to retain moisture. Swap smoked Gouda for aged cheddar or fontina, and make the onion jam ahead—it keeps well refrigerated and improves in flavor. For a faster jam, cook the onions over medium heat with the lid on for the first 10 minutes to soften them faster, then reduce heat to caramelize.
Serve these sandwiches at backyard cookouts, casual weeknight dinners, or game-day gatherings. Pair with crispy fries, a simple green salad, or pickled vegetables to cut through the richness. Leftover patties can be refrigerated for 2 days and reheated briefly in a skillet to revive the crust.
How to Make It
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1
Make the onion jam: thinly slice the onions and heat olive oil and butter in a large skillet over medium heat.
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2
Cook the onions, stirring occasionally, until softened and beginning to brown, about 12 minutes.
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3
Add brown sugar, balsamic vinegar, and minced garlic; reduce heat to low and simmer until jammy and deeply caramelized, about 8–10 more minutes. Season lightly with salt and set aside.
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4
Form the patties: divide ground beef into four equal portions (about 170 g each) and gently shape into 1.5–2 cm-thick patties. Use your thumb to make a shallow dimple in the center of each patty to prevent doming.
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5
Season both sides of the patties evenly with salt and black pepper just before cooking.
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6
Heat a grill or heavy skillet over medium-high heat until hot. Add a light oil swipe if using a skillet.
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7
Cook the patties 3–4 minutes on the first side without moving them to develop a crust. Flip and cook 3 minutes more for medium; during the last 1 minute, top each patty with a slice of smoked Gouda and cover the pan or close the grill lid to melt the cheese.
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8
Toast the buns: spread butter on cut sides and toast in a skillet or on the grill until golden, about 1–2 minutes.
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9
Mix the sauce: stir Dijon into the mayonnaise and season with a pinch of salt and pepper.
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10
Assemble the sandwiches: spread Dijon mayo on both bun halves, place lettuce and tomato on the bottom bun, set the cheesy patty on top, spoon a generous tablespoon (or more to taste) of caramelized onion jam over the cheese, add pickles, then cap with the top bun.
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11
Serve immediately with your choice of sides. Store leftover jam in an airtight container in the refrigerator for up to 5 days.