Beef Burgers with Onion Cheese and Ketchup

Introduction

Cooking the onion for 5 minutes before mixing it into the beef gives these burgers a softer texture and more even flavor than using raw onion. The cheese goes on in the last minute so it melts just enough, and the whole recipe fits a fast weeknight dinner.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• Vegetable oil
• Onion, chopped
• Ground beef
• Egg
• Sliced cheese
• Lettuce
• Tomato, sliced thin
• Ketchup

Instructions

1. Heat a thin layer of vegetable oil in a frying pan. Add the onion, and fry for about 5 minutes until softened. Remove from the heat and cool.
2. Combine the ground beef, egg, and cooked onion.
3. Shape the beef mixture into patties. Cook the burgers on a grill for about 6 minutes, flipping halfway until browned on each side and cooked through.
4. In the last minute of cooking, lay a slice of cheese on top of each patty. Cover and let the cheese melt slightly.
5. Lightly toast the hamburger buns. Sandwich the patties in the buns, topping with lettuce, tomato, and ketchup as desired.

Variations

• Swap the ground beef for ground turkey if you want a lighter burger. The texture will be a little firmer and the flavor less rich.
• Change the onion step by cooking red onion instead of standard onion. You’ll get a sharper, slightly sweeter onion flavor.
• Skip the sliced cheese if you want the beef and onion flavor to stand out more. The burger will be less rich and a little less creamy.
• Replace the ketchup with mustard or a burger sauce for a tangier finish. That shifts the balance away from sweetness.
• Serve the patties in lettuce leaves instead of buns if you want a lower-carb option. The burger will be lighter and less filling.

Tips for Success

• Let the cooked onion cool before mixing it with the ground beef and egg so the mixture stays easy to shape.
• Mix the ground beef just until combined. Overworking it can make the patties dense.
• Press the patties to an even thickness so they cook through in the same 6-minute window.
• Add the sliced cheese only in the last minute and cover the patties so it melts without overcooking the burgers.
• Toast the buns lightly, not deeply, so they hold the ketchup and burger juices without turning hard.

Storage and Reheating

Store cooked patties in an airtight container in the fridge for up to 3 days. Keep the lettuce, tomato, ketchup, and buns separate so they stay fresh.

Freeze cooked patties in a freezer-safe container or wrapped well for up to 2 months. Thaw in the fridge before reheating.

Reheat patties in a covered skillet over medium-low heat for 3 to 4 minutes per side, or in the microwave in short bursts until hot. Toast the buns fresh and add the lettuce, tomato, and ketchup after reheating.

FAQ

Can you cook these burgers in a frying pan instead of on a grill?

Yes. Cook the patties in a lightly oiled pan over medium heat for about the same time, flipping halfway.

Can you make the patties ahead of time?

Yes. Shape them, cover, and refrigerate for up to 24 hours before cooking.

How do you know the burgers are cooked through?

They should be browned on both sides and no longer pink in the center. If you use a thermometer, the center should reach 160°F.

Can you use another cheese?

Yes. Any sliced melting cheese works, but a sharper cheese will give the burger a stronger finish than a mild one.