Skillet Cheeseburgers with Caramelized Onions and Pickles

Why You’ll Love This Recipe

• True diner flavor: sizzling crust on thin smash patties with melty American cheese.
• Golden, slow-caramelized onions add sweet, jammy depth that pairs perfectly with tangy dill pickles.
• All in one skillet—fast weeknight-friendly with minimal cleanup.
• Foolproof method with clear times and temperatures for consistent results.

Grocery List

• Produce: 2 large yellow onions, fresh dill pickles (chips or whole to slice)
• Dairy: 10 tbsp unsalted butter (you will use 4 tbsp; extra for flexibility), 8 slices American cheese
• Pantry: 1.5 lb 80/20 ground beef, brioche buns (4), neutral oil (canola/vegetable), kosher salt, black pepper, mayonnaise, ketchup, yellow mustard

Full Ingredients

Caramelized Onions

• 2 large yellow onions (about 1 1/2 lb / 680 g), halved and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (canola or vegetable)
• 1/2 tsp kosher salt
• 2 tbsp water, for deglazing (as needed)

Burger Patties

• 1.5 lb (680 g) 80/20 ground beef (chuck preferred)
• 1 1/4 tsp kosher salt (Diamond Crystal; use about 3/4 tsp if using fine sea salt)
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil, for the skillet

Buns and Assembly

• 4 brioche burger buns, split
• 2 tbsp unsalted butter, softened (for toasting buns)
• 8 slices American cheese
• 12–16 dill pickle chips

Condiments (optional, to taste)

• Mayonnaise
• Ketchup
• Yellow mustard

Step-by-Step Instructions

Step 1: Caramelize the onions

Place a 12-inch cast-iron or stainless skillet over medium heat. Add 2 tbsp butter and 1 tbsp oil. When shimmering, add the sliced onions and 1/2 tsp kosher salt. Cook, stirring every few minutes, adjusting heat between medium and medium-low to maintain gentle sizzling. After 12–15 minutes, the onions will soften and turn light golden; continue until deep amber, 18–22 minutes total. If browned bits collect, stir in 2 tbsp water to deglaze. Transfer onions to a bowl and keep warm.

Step 2: Portion the beef for smash patties

Divide the beef into eight equal 3 oz (85 g) portions. Shape each into a loose ball—do not pack tightly or the patties will be dense. Keep refrigerated. Cut eight 5-inch squares of parchment to prevent sticking when smashing.

Step 3: Toast the brioche buns

Spread the cut sides of the buns with softened butter. Return the skillet to medium heat (wipe out if needed). Toast buns cut-side down until golden, 1–2 minutes. Transfer to plates.

Step 4: Preheat the skillet for searing

Heat the empty skillet over medium-high until very hot, 2–3 minutes. Add 1 tbsp neutral oil and swirl. Ideal surface temperature is about 425–450°F (218–232°C) if using an infrared thermometer; a drop of water should sizzle and evaporate instantly.

Step 5: Smash and sear the first batch

Place 2–4 beef balls in the skillet with at least 2 inches between them. Immediately top each with a parchment square and press firmly with a stiff metal spatula or burger press to 1/4-inch thickness. Peel off parchment. Season each patty with a pinch of kosher salt and black pepper. Cook without moving for 1 1/2 minutes, until the edges are brown and lacy.

Step 6: Flip, melt cheese, and stack

Flip patties and cook 30–45 seconds. Place a slice of American cheese on each patty. To speed melting, add 1 tsp water to the skillet and cover for 20–30 seconds. Stack two patties to make one double. Transfer to a warm plate. Repeat Steps 5–6 with remaining patties.

Step 7: Build the burgers

Spread yellow mustard on the bottom bun and top with 3–4 dill pickle chips. Set a double patty on top. Spoon about 1/4 cup warm caramelized onions over the cheese. Spread mayonnaise and ketchup on the top bun. Close and serve immediately while the edges are still crisp and the cheese is molten.

Pro Tips

• Keep the beef cold and loosely packed so the patties smash easily and stay juicy.
• Use parchment when smashing to prevent sticking and ensure flat, even edges for maximum crust.
• Hot pan, minimal oil: cast iron at 425–450°F creates the signature diner sear.
• Season the patties on the griddle, not in the mix, to avoid drawing out moisture.
• Cover briefly with a lid after adding cheese to melt it fast without overcooking the meat.

Variations

• Single, thicker patty: Use four 6 oz (170 g) patties, sear 3–4 minutes per side over medium-high. Add cheese after flipping.
• Patty melt twist: Swap brioche for buttered rye, add a swipe of mustard on the bread, and griddle like a grilled cheese with the caramelized onions inside.
• Spicy: Add pickled jalapeños with the pickles and finish with a dash of hot sauce.

Storage & Make-Ahead

Caramelized onions can be made up to 1 week ahead; store refrigerated in an airtight container or freeze up to 3 months. Portion beef balls up to 1 day ahead; cover and refrigerate. Toast buns and cook patties just before serving for best texture. Leftover assembled burgers are best eaten fresh; if needed, reheat gently in a covered skillet over low heat 3–4 minutes to warm through (edges will soften). Store cooked patties up to 3 days refrigerated.

Nutrition (per serving)

Approximate per burger (double patty with bun, onions, pickles, and typical condiments): 900–950 calories; 48 g protein; 45 g carbohydrates; 55 g fat; 2–3 g fiber; 1,400–1,700 mg sodium (varies with salt, cheese, and pickles).