For the Burger:
1 1/2 pounds freshly ground chuck
vegetable oil for brushing the patties and the grill
4 slices Swiss cheese
4 hamburger buns
1 tomato, sliced
8 butter lettuce leaves
1 recipe of caramelized onions (click here for the recipe)
For the Spicy Mayonnaise:
1/4 cup Mayonnaise
2 teaspoons Sriracha Chili Sauce (replace with 2 tablespoons of ketchup for kids)
For the caramelized onion:
2 Tablespoons olive oil
2 garlic cloves, minced
2 large yellow onions
3 tablespoons dry white wine
2 teaspoons fresh thyme leaves, minced
For the burgers:
Preheat the grill to high. Divide the ground beef into 4 patties (6 ounces each). Make a dent/well in the middle of each patty (as shown from the picture on this post). As the patties cook up, they will be flat instead of having a “bump” in the middle. Season both sides of each patty with steak seasoning. With a pastry brush, brush oil on both sides of the patties. Grill for 5 minutes on each side. During the last 2 minutes of cooking the second side, place a slice of cheese on each patty until melted. Don’t forget to check the temperature of the patties with a food thermometer (minimum of 160F degree for ground beef)! Make sure the tip of the food thermometer is in the middle of the patty without touching the grill.
For the Spicy Mayo:
In a small bowl, stir the mayo and Sriracha Chili Sauce (or ketchup) until well combined.
For the Caramelized Onions:
Heat olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme. Continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.
Slather the bottom of the hamburger buns with spicy mayo, top with a lettuce leave, a slice of tomato; top with a grilled hamburger patty, caramelized onions and top each with the bun top.