Thick-Patty Pub Burger with Cheddar and Caramelized Onions

Steps

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Thick-Patty Pub Burger with Cheddar and Caramelized Onions

1. Whisk together 3 tablespoons mayonnaise, 1½ tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon dill pickle relish, and ¼ teaspoon smoked paprika in a small bowl; refrigerate until needed. 4 min
2. Slice the 2 yellow onions into thin half-moons and slice the beefsteak tomato into 4 thick rounds. 5 min
3. Divide the 2 pounds of 80/20 chuck into 4 equal portions and gently form each into a 1-inch-thick patty; season both sides with 1½ teaspoons kosher salt, 1 teaspoon coarsely ground black pepper, and ½ teaspoon garlic powder. 5 min
4. Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in a wide skillet over medium-low heat, add the sliced onions, and cook, stirring occasionally, for 35–40 minutes until deeply golden and jammy. 38 min
5. Timing-sensitive step. Stir 1 teaspoon balsamic vinegar into the caramelized onions, cook 1 minute more, then transfer to a bowl and keep warm. 2 min
6. Timing-sensitive step. Increase the heat to medium-high, wipe the skillet clean, and sear the patties 4 minutes per side without pressing — you want a deep, mahogany crust. 8 min
7. Timing-sensitive step. Lay one slice of sharp cheddar on each patty, cover the pan with a lid or foil, and melt the cheese for 1 minute.
8. Rest the patties 3 minutes off the heat while you toast the 4 brioche buns cut-side down in the same pan for 1–2 minutes until golden. 3 min
9. Spread burger sauce on both cut sides of each bun, then build each burger: bottom bun, butter lettuce leaf, patty with melted cheddar, a generous spoonful of caramelized onions, a tomato round, dill pickle chips (optional), and the top bun. 3 min

Crispy Oven Friesbase

1. Preheat the oven to 425°F with two rimmed baking sheets inside to heat up. 15 min
2. Scrub the 2½ pounds russet potatoes and cut them into ¼-inch sticks; soak in a large bowl of cold water for 10 minutes, then drain and pat thoroughly dry with kitchen towels. 15 min
3. Toss the dried potato sticks with 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika until evenly coated. 3 min
4. Carefully remove the hot baking sheets from the oven, spread the seasoned fries in a single layer across both sheets without overlapping, and roast for 25 minutes. 25 min
5. Flip the fries and roast a further 10–15 minutes until deep golden and crisp at the edges. 12 min
6. Season the fries immediately with a pinch of extra kosher salt and serve hot.

Creamy Buttermilk Coleslawside

1. Core and finely shred ½ head green cabbage and ¼ head red cabbage, then peel and grate the large carrot; place everything in a large bowl. 10 min
2. Whisk together ⅓ cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl. 4 min
3. Pour the dressing over the slaw vegetables and toss thoroughly to coat. 2 min
4. Cover and refrigerate the coleslaw for at least 20 minutes before serving to let the flavors meld and the cabbage soften slightly. 20 min