Start the onions first

Cut broad onion rings that hold together when turned. A basket or griddle keeps them from falling through the bars. They often take longer than the burgers and can wait at the edge of the grill. Form the beef shortly before cooking and press a shallow dimple into each center to limit puffing. Cheese is unnecessary here: browned onions and mustard give the sandwich its main contrast.

Have the buns and onions ready before adding the patties. Cutting toppings while burgers cook makes it easier to miss a flare-up. The onions should be soft but not wet enough to soak the bottom bun. A briefly toasted cut surface provides a firmer base without turning the bread hard. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1⅓ lb / 600 g ground beef
  • 2 large onions
  • 1 tbsp canola oil
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 4 burger buns
  • 2 tbsp mustard
  • 4 lettuce leaves

Method

  1. Cut onions into ½-inch / 1 cm rings, brush with oil and brown on a griddle over medium heat for 10–15 minutes. Turn occasionally and move to the side when tender.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Loosely shape beef into four equal patties about ¾ inch / 2 cm thick. Season the surfaces. Grill for roughly 4–6 minutes per side, finishing indirectly as needed. Do not press them flat while cooking.
  4. Measure the center of several pieces with a clean thermometer. Ground beef, pork and lamb must reach 160°F / 71°C. Color alone cannot establish doneness, and estimated cooking times do not replace a temperature check.
  5. Check each patty from the side into the center. Toast the cut buns briefly, spread with mustard and layer with lettuce, beef and onions. Never use the raw-meat platter for the finished burgers.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.