Mature Cheddar Cheeseburger with Caramelised Onions
Inspired by techniques from Serious Eats and America's Test Kitchen.
A rich cheeseburger built around slow-caramelised onions, sharp melted cheddar and a mustard mayo for extra bite.
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Method
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Equipment
- large heavy frying pan or cast-iron skillet (at least 26 cm)
- lid or large upturned heatproof bowl
- metal spatula
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 840 kcal |
| Protein | 39.4 g |
| Carbohydrate | 41 g |
| of which sugars | 9.1 g |
| of which free sugars | 4.4 g |
| Fat | 57 g |
| of which saturates | 21 g |
| Fibre | 3.2 g |
| Salt | 2.94 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Patties
- 600 g beef mince, 20% fat kept fridge-cold
- 4 g fine sea salt or table salt about ⅔ tsp
- ½ tsp ground black pepper
- 1 tsp neutral oil
- 4 thick slices mature cheddar about 25 g each
Caramelised onions
- 2 large onions, thinly sliced about 400 g
- 10 g unsalted butter
- 1 tsp neutral oil
- 0.5 g fine sea salt or table salt a pinch
To assemble
- 4 soft burger buns or brioche-style buns about 60 g each
- 10 g unsalted butter, softened, for toasting
- 40 g rocket (arugula)
- 40 g dill pickle slices
Mustard mayo
- 50 g mayonnaise
- 2 tsp yellow mustard
- 1
Caramelise the onions. Cook sliced onions in butter and oil with a pinch of salt over medium heat for 30-35 minutes, stirring every few minutes and adding a splash of water (1-2 tbsp) whenever bits stick to the pan. They're ready when deep amber and jammy; tip them out and wipe the pan. Slow, steady browning develops deep, sweet, savoury flavour without scorching.
- 2
Make the mustard mayo. Mix the mayonnaise with the yellow mustard in a small bowl and set aside. A simple combination like this adds sharpness that cuts through the richness of the cheese and onions.
- 3
Shape the patties. Divide 600g cold beef mince into four 150g portions and shape into patties 11-12cm wide and about 1.5cm thick, pressing a shallow dimple into the centre of each. This keeps them flat rather than domed as they cook.
- 4
Chill before cooking. Chill the shaped patties for 10 minutes so the fat firms up. A cold patty holds its shape and sears more evenly in the hot pan.
- 5
Season just before cooking. Season both sides with salt and pepper only once ready to cook, since early salting makes the mince springy rather than tender. Toast the buttered buns cut-side down over medium heat for 1-2 minutes and set aside.
- 6
Sear the first side. Heat the pan over medium-high for 3 minutes, add 1 tsp of oil, then cook the patties (2 at a time, or all 4 in a 30cm pan) untouched for 4 minutes. A deep brown crust that releases easily is the sign to flip.
- 7
Flip and melt the cheddar. Flip once and cook for a further 3 minutes, adding thick slices of mature cheddar for the final 1.5 minutes under a lid. Mature cheddar is firmer and drier than processed cheese, so it needs that trapped heat to melt through properly. The patties are done at 71°C in the centre; rest for 2 minutes before building.
- 8
Build the burger. Spread the mustard mayo on both cut sides, then layer rocket, the cheddar-topped patty, a generous heap of caramelised onions and pickles. The peppery rocket balances the sweetness of the onions and the richness of the melted cheese.
Storage
Cooked patties and caramelised onions keep separately in the fridge for up to 2 days; the patties also freeze well for up to 2 months without toppings. Reheat everything until piping hot and the patty reaches 74°C at the centre. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
