Satisfy your burger cravings with this classic cheeseburger and Chef Belinda’s spicy kick to everyone’s favorite condiment.
Photo by Iuliia-Nedrygailova
Burger
2 tablespoons butter or olive oil
1 large onion, thinly sliced
2 pounds ground chuck
Steak or burger seasoning, to taste
2 teaspoon Worcestershire sauce
8 slices sharp cheddar cheese
4 burger buns (your favorite)
4 pieces leaf lettuce
Pickled jalapeno slices
Kicked-up ketchup (see recipe below)
In a medium skillet, over medium heat, heat olive oil and add onions. Cook until onions start to soften. Turn heat to medium-low and allow to cook until deep golden brown, 20–30 minutes. Stir onions occasionally to ensure they cook evenly. Set aside and keep warm.
In a medium bowl, mix ground chuck, seasoning and Worcestershire sauce thoroughly. Divide meat mixture into eight even portions and shape into patties (slightly larger than the size of the bun). On an outdoor grill or inside on a grill pan—sprayed with cooking spray—cook burgers to desired doneness. Cover each patty with a cheese slice the last 30–60 seconds, long enough to allow cheese to melt.
Cover the bottom half of buns with a lettuce leaf and cover with 2 cheese patties. Top with a portion of caramelized onions and jalapeno slices. Serve with ketchup or desired condiment.
Kicked-Up Ketchup
1 cup ketchup
1 tablespoon Sriracha sauce (or your favorite pepper sauce)
1 teaspoon chipotle chile powder
In a small bowl, combine ingredients. Also great on your favorite fries. Can be made several days ahead. Store any leftover amount in sealed container in dry, cool place.