Juicy grilled beef patties topped with caramelised onions
A flavourful staple that is always in vogue, these succulent grilled beef patties are topped with sweet caramelised onions. A deep, savory-sweet finish is added by the golden, melt-in-your-mouth onions that top each expertly seasoned and flame-grilled burger. Every mouthful of this dish gives you a strong comfort food sense, whether you’re cooking a big handmade meal or lighting up the grill for a backyard BBQ.
For the Beef Patties:
Ingredients:
500g (1 lb) ground beef (preferably 80/20 lean-to-fat ratio)
1 small onion, grated (optional for extra juiciness)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1–2 tablespoons cold water (helps make patties more tender)
1 tablespoon oil or butter (for grilling or pan)
For the Caramelised Onions:
Ingredients:
2 large yellow onions, sliced into rings
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon sugar
Pinch of salt
Optional: 1–2 tablespoons balsamic vinegar or beef broth for extra depth
Instructions:
1. Make the Patties:
In a bowl, combine ground beef, grated onion (if using), Worcestershire sauce, garlic powder, onion powder, salt, pepper, and cold water.
Mix gently—don’t overwork the meat!
Shape into 4 equal patties, pressing slightly in the center (helps them cook evenly).
2. Caramelize the Onions:
In a skillet, heat butter and olive oil over medium heat.
Add onion rings, sprinkle with salt and sugar.
Cook slowly (about 15–20 minutes), stirring often, until soft and golden.
Optional: Add balsamic vinegar or a splash of beef broth at the end for extra flavor.
3. Grill the Patties:
Preheat grill or skillet over medium-high heat.
Brush with oil and cook patties 4–5 minutes per side (or until cooked to your liking).
Let them rest for a couple of minutes after grilling.
4. Assemble:
Top each hot patty with a generous spoonful of caramelized onions.
Serve on its own, with mashed potatoes, or in a bun with your favourite toppings.
Serving Suggestions:
Add melted cheese (Swiss, cheddar, or provolone)
Serve with garlic aioli or mustard
Pair with grilled veggies, fries, or a fresh salad
Pro Tips:
Don’t Overmix the Meat:
Mixing too much can make the patties tough. Just combine until everything holds together.
Indent the Center:
Press a slight dimple in the center of each patty to prevent puffing up while cooking.
Cold Patties, Hot Grill:
Chill patties for 10–15 minutes before grilling. They hold their shape better and sear beautifully.
Low & Slow for Onions:
Caramelized onions need patience. Stir occasionally and let them get golden and jammy over low heat.
Rest Your Patties:
Let them sit for 3–5 minutes after grilling so the juices redistribute—this makes them extra juicy!
Flavour Variations:
Cheese-Stuffed Patties:
Add a cube of mozzarella, cheddar, or blue cheese in the centre of the patty for a gooey surprise.
Mushroom & Onion Patties:
Add sauteed mushrooms to the caramelised onions or mix into the patty for an earthy flavour.
Spicy Kick:
Mix chili flakes or diced jalapeños into the patty mix.
Top with pepper jack cheese and spicy mayo.
Balsamic Glazed Onions:
Add 1–2 tbsp balsamic vinegar during the last few minutes of caramelising onions for a sweet tangy twist.
Garlic Butter Finish:
After grilling, brush patties with garlic butter while they rest.
Burger-Style:
Stack the patty with lettuce, tomato, pickles, cheese, and caramelised onions on a toasted bun with your favourite sauce.
Nutrition Facts:
One juicy grilled beef patty topped with caramelised onions (about 150g total) contains approximately 320 to 380 calories. It provides 22 to 26 grams of protein and 24 to 28 grams of total fat, including around 9 to 11 grams of saturated fat. The dish has about 6 to 8 grams of carbohydrates, with 4 to 6 grams coming from the natural sugars in the caramelised onions. Fiber content is minimal, around 0.5 to 1 gram. Sodium varies depending on seasoning but typically ranges from 300 to 400 milligrams. It also contains around 80 to 90 milligrams of cholesterol and 2.5 to 3.5 milligrams of iron.