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2,80 €/kg
100kg in stock
The beef patty with caramelized onions pairs fluffy ground beef from neck or shoulder cuts with sweet, buttery onions glazed in balsamic for rich flavor.
1kg ground beef with fat content, ice water, salt, pepper; onions sautéed in butter with balsamic and parsley as topping.
Kneaded with cold water for juiciness, rested in fridge, grilled 3-4 minutes per side; onions caramelize low heat 10-15 minutes for sweet crust.
Tommy’s Tips perfect the beef patty with caramelized onions through low-slow onion cooking and smash-style grilling for maximum flavor fusion.
Slice onions thin, cook in butter over low heat 20-30 minutes with balsamic splash and brown sugar; stir occasionally until jammy and deeply golden—add water if sticking.
Form loose 150g beef balls, smash thin on screaming hot cast iron (seasoned side down), cook 90 seconds per side for crispy edges; top with onions immediately after flip.
Bottom bun with special sauce, cheesy patty, generous onion pile, pickles, tomato, more sauce, top bun—press gently to meld juices without sogginess.
Beef patties with caramelized onions prepare with slow onion cooking and juicy grilling for perfect sweet-savory balance.
Slice 2-3 onions thinly, sauté in butter or olive oil over low heat 20-25 minutes with 1 tsp brown sugar and balsamic splash; stir until deep golden.
Shape 150-200g ground beef with ice water for fluffiness, grill on preheated grill or pan 4 minutes per side medium for juiciness.
Stack on bun: sauce, patty, generous caramelized onions, cheddar cheese, lettuce, tomato—pairs ideally with french fries.
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