Copycat Habit Charburger with Caramelized Onions

Why You’ll Love This Recipe

• Captures the flame-kissed, SoCal balance of savory beef, cool mayo, tangy pickles, crisp lettuce, and sweet onions.
• Clear, weeknight-friendly method with exact temps and times for grill, skillet, or broiler.
• Caramelized onions add rich sweetness without overpowering the beef.
• Simple grocery list; no special equipment required for great char.

Grocery List

• Produce: 1 large sweet onion, 1 head iceberg lettuce, 1 ripe beefsteak tomato
• Dairy: Unsalted butter
• Pantry: 80/20 ground beef, sesame seed buns, mayonnaise, dill pickle chips, kosher salt, black pepper, neutral oil, sugar (optional)

Full Ingredients

Caramelized Onions

• 1 large sweet onion (about 12 oz / 340 g), thinly sliced pole-to-pole
• 2 tbsp unsalted butter
• 1 tsp neutral oil
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar (optional, helps jump-start browning)
• 1–2 tbsp water, as needed to deglaze
• Pinch baking soda (about 1/8 tsp, optional to speed caramelization)

Patties

• 1 lb (450 g) 80/20 ground beef, cold
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Assembly

• 4 sesame seed hamburger buns
• 4 tbsp mayonnaise
• 12–16 dill pickle chips
• 2 cups (about 2–3 oz / 60–85 g) shredded iceberg lettuce
• 4 tomato slices, 1/4-inch (6 mm) thick
• 1 tsp neutral oil (for grill grates or skillet)

Optional Smoky Boost

• Gas/charcoal grill: 1/2 cup wood chips (hickory or mesquite), soaked 15 minutes and drained
• Stovetop: A drop (1/8 tsp) liquid smoke stirred into the mayo (optional)

Step-by-Step Instructions

Step 1: Prep the produce and buns

Shred the iceberg lettuce and pat it very dry with paper towels; chill until serving for extra crunch. Slice the tomato into 4 even 1/4-inch slices. Split the sesame buns and set aside. Thinly slice the onion from root to stem (pole-to-pole) for even caramelization.

Step 2: Caramelize the onions

In a 10–12 inch skillet over medium-low heat, add the butter and oil. When melted, add the onions, 1/2 tsp kosher salt, and optional sugar and baking soda. Cook, stirring every 2–3 minutes, until soft and deep golden, 18–22 minutes. If the pan browns too quickly, lower the heat and add 1–2 tbsp water to deglaze, scraping up fond. Keep warm over low heat.

Step 3: Form and season the patties

Divide the ground beef into four 4-ounce portions. Gently form 1/2-inch-thick, 4–4.5-inch-wide patties without overworking the meat. Press a 1-inch-wide, 1/4-inch-deep dimple in the center of each patty to prevent doming. Season both sides evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper.

Step 4: Preheat grill or skillet and toast buns

Preheat a grill to 500°F (260°C) for direct heat. For extra smokiness on a gas grill, place soaked wood chips in a foil pouch with vent holes over a burner. Alternatively, preheat a cast-iron skillet over medium-high until a thin wisp of smoke appears (about 4–5 minutes). Lightly oil the grates or skillet. Toast buns cut-side down until golden, 30–60 seconds; set aside.

Step 5: Cook the patties for a flame-kissed char

Grill patties 2–3 minutes per side, turning once, until the exterior is well browned and the center reaches 160°F (71°C) for food safety. On cast iron, cook 3 minutes on the first side and 2 minutes on the second. Avoid pressing down. If broiling, set the rack 4 inches below the element and broil 3–4 minutes per side. Rest patties 2 minutes off heat.

Step 6: Build the Charburger

Spread about 1/2 tbsp mayonnaise on each cut bun half (1 tbsp per burger total). On the bottom bun, layer 3–4 pickle chips, a fluffy handful of shredded lettuce, and a tomato slice. Add the patty. Spoon a generous mound of caramelized onions over the patty. Cap with the top bun and serve immediately while hot and juicy.

Pro Tips

• Keep beef cold for a better sear and juicier interior; warm fat smears and toughens the patty.
• Use the center dimple to prevent doming and ensure even cooking.
• Dry, chilled lettuce stays crisp and insulates the bun from juices.
• High heat is key: aim for a 500°F grill or a properly preheated cast-iron skillet for real char.
• If you like a hint of smoke indoors, a tiny drop of liquid smoke in the mayo goes a long way—use sparingly.

Variations

• Double Char: Make eight 2.5–3 oz thin patties; cook very hot and fast. Stack two patties per burger with double onions.
• Santa Barbara-Inspired: Swap buns for toasted sourdough, add sliced avocado and Monterey Jack.
• Spicy SoCal: Add pepper jack, pickled jalapeños, and a chipotle-lime mayo.

Storage & Make-Ahead

Caramelized onions keep 4 days refrigerated or up to 2 months frozen; rewarm gently. Form patties up to 24 hours ahead, covered and chilled. Split and freeze buns for up to 3 months; toast from thawed. Shredded lettuce keeps 1–2 days in a sealed container lined with a paper towel. Assemble burgers right before serving to preserve texture.

Nutrition (per serving)

Approximate for one burger: 610 calories; 40 g fat; 34 g carbohydrates; 23 g protein; 920 mg sodium; 2 g fiber; 6 g sugars. Values vary with bun size and mayo amount.