Grilled Beef Burgers with Caramelized Onions and Smoked Gouda
Sizzling crust and a tender, juicy interior meet sweet, lacquered caramelized onions and a silky blanket of smoked Gouda for a satisfying burger experience. The grilling adds a light char and smoky depth while a simple tangy sauce brightens each bite.
Swap ground beef blends or cheeses to suit preferences: 80/20 ground beef gives the best balance of flavor and juiciness, while leaner blends need a touch of olive oil. Substitute fontina or cheddar for smoked Gouda, and use onion varieties (yellow or sweet) for different sweetness levels. Toasting the buns in butter on the grill keeps them crisp and prevents sogginess.
Serve at backyard barbecues, casual weeknight dinners, or game-day gatherings—these burgers pair well with fries, potato salad, or a crisp coleslaw. Make patties a few hours ahead and refrigerate for easier grilling, and store leftover patties wrapped in the fridge for up to 3 days.
How to Make It
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1
Make the sauce: whisk mayonnaise, ketchup, and Dijon mustard in a small bowl; refrigerate until serving.
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2
Caramelize the onion: heat butter and olive oil in a skillet over medium-low heat. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until deep golden and sweet, about 18–22 minutes. Remove from heat and keep warm.
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3
Form patties: divide ground beef into four equal portions and gently shape into 10–12 cm patties about 2 cm thick. Press a shallow dimple into each center to prevent doming. Season both sides with salt and black pepper.
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4
Preheat grill: heat grill to medium-high (around 200–230°C / 400–450°F). Oil the grates lightly to prevent sticking.
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5
Grill the burgers: place patties on the hot grill and cook uncovered for 3–4 minutes. Flip once and cook another 3 minutes for medium; adjust time for desired doneness.
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6
Add cheese: during the last 1–2 minutes of cooking, top each patty with 30 g smoked Gouda and close the grill lid or cover with a bowl to melt the cheese.
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7
Toast the buns: butter the cut sides of the buns lightly and toast on the grill for about 30–60 seconds until golden and crisp.
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8
Assemble burgers: spread sauce on both bun halves. Place lettuce on the bottom bun, add the cheeseburger, top with 2 tablespoons caramelized onions, tomato slice, and pickles. Close with the top bun.
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9
Serve immediately with fries, chips, or a simple green salad. Refrigerate any leftover patties and sauce separately for up to 3 days.
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