Ingredients
- 2 tablespoons vegetable oil plus more for brushing
- 2 large onions finely chopped
- salt & pepper
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck preferably 60 percent lean
- 4 hamburger buns split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- 1/4 cup yellow mustard
- 8 slices american cheese
Instructions
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heat the vegetable oil in a large skillet over medium-low heat.
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add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (if the onions brown too quickly, reduce the heat to low.)
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uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes.
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add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan.
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simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside.
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mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside.
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shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
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heat a griddle or skillet over medium heat; lightly brush with vegetable oil.
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toast the buns on the griddle, split-side down.
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spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside.
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season both sides of the patties with salt and pepper.
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working in batches if necessary, put the patties on the griddle and cook 3 minutes.
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spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness.
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top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up.
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sandwich the double patties on the buns.
