Flying Dutchman Onion Burger (Print View)

Caramelized onions, juicy beef, melty cheese, and zesty sauce combine for a bold burger experience.

# What You'll Need:

→ Onion Buns

01 - 1 large yellow onion
02 - 2 tablespoons olive oil
03 - 1 tablespoon Worcestershire sauce
04 - 1/2 teaspoon Creole seasoning
05 - 1/2 teaspoon brown sugar

→ Burger Patties

06 - 12 ounces 80/20 ground beef
07 - 1/2 tablespoon Creole seasoning
08 - 4 slices American cheese

→ Sauce

09 - 1/2 cup mayonnaise
10 - 2 tablespoons relish
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon sugar
14 - 1 teaspoon garlic powder
15 - 1 teaspoon onion powder
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon Creole seasoning
18 - Cayenne pepper to taste

# Directions:

01 - Peel the yellow onion and cut into four rounds, each 1/2 inch thick. Arrange the slices on a plate and drizzle with olive oil and Worcestershire sauce. Sprinkle with a pinch of Creole seasoning and brown sugar. In a skillet over medium-low heat, caramelize the onions for 10 minutes per side, turning gently, until deeply browned and tender.
02 - Season the ground beef with Creole seasoning in a mixing bowl. Divide into four equal portions, shape each into a ball, and flatten to create thin patties.
03 - Heat a skillet over medium-high heat. Sear the patties for 2 to 3 minutes on each side until cooked through and a crust forms.
04 - Place a slice of American cheese on each patty during the final minute of cooking and allow to melt completely.
05 - In a bowl, whisk together mayonnaise, relish, Dijon mustard, Worcestershire sauce, sugar, garlic powder, onion powder, smoked paprika, Creole seasoning, and cayenne pepper until smooth.
06 - Arrange a caramelized onion slice on a plate as the bottom bun. Top with a cheese-topped patty, spoon over the prepared sauce, and finish with another onion slice as the top bun. Repeat the process for all servings.
07 - Serve immediately with additional sauce on the side as desired.

# Notes:

01 - Slice the onions evenly to ensure uniform caramelization and prevent burning.

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