In addition to the mayo mixed into the patties, we also stir in caramelized onions to help with juiciness and offer a flavor boost. Without a lot of fat to insulate them, grass-fed ground beef patties cook quicker than grain-fed burgers.
- 1 teaspoon canola oil
- 3/4 cup finely chopped yellow onion
- 1/4 cup canola mayonnaise, divided
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 pound 93% lean grass-fed ground sirloin
- Cooking spray
- 4 (1/2-oz.) cheddar cheese slices
- 3 tablespoons ketchup
- 4 whole-wheat hamburger buns, toasted
- 4 (1/4-in.-thick) tomato slices
- 4 Bibb lettuce leaves
- 1-ounce dill pickle slices
How to Make It
Heat oil in a small skillet over medium-high. Add onion; sauté for 2 minutes. Reduce heat to medium; cook onion 5 minutes or until soft and caramelized, stirring frequently. Remove from heat; cool 5 minutes.
Combine caramelized onions, 2 tablespoons mayonnaise, garlic powder, pepper, and ground beef in a bowl, stirring just until combined. Gently shape mixture into 4 (1/3-inch-thick) patties.
Heat a grill pan or cast-iron skillet over high. Coat pan with cooking spray. Add patties; cook for 3 minutes. Turn patties. Top each with 1 cheese slice; cook 2 minutes or to the desired degree of doneness.
Spread ketchup evenly on the bottom halves of buns. Spread the remaining 2 tablespoons mayonnaise evenly on the top halves of the buns. Top-bottom buns evenly with patties, tomato slices, lettuce leaves, and pickles. Cover with top halves of buns.