Description
A juicy, bun-free burger inspired by the famous secret-menu style, made with thin beef patties, melted American cheese, sweet grilled onion rounds, crisp lettuce, tomato, pickles, and a creamy tangy burger spread.
Ingredients
Scale
- 1 pound 80/20 ground beef
- 2 large yellow onions, peeled and sliced into 8 thick rounds
- 4 slices American cheese
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon neutral oil
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 1/2 teaspoons distilled white vinegar
- 1 1/2 teaspoons granulated sugar
- 4 small leaves iceberg lettuce
- 1 medium tomato, sliced into 4 rounds
- 8 dill pickle chips
Instructions
- Heat a large skillet or griddle over medium heat. Add the oil, then place the thick onion rounds in the pan. Sprinkle with a pinch of the salt and pepper.
- In a small bowl, stir together the mayonnaise, ketchup, sweet pickle relish, white vinegar, and sugar until smooth. Set aside.
- Divide the ground beef into 4 equal portions and gently flatten each one into a very thin patty. Season both sides with the remaining salt and pepper.
- Cook the onion rounds for 10 to 12 minutes, turning carefully now and then, until softened and deeply golden. Transfer to a plate.
- Raise the skillet heat to medium-high. Add the patties and cook for about 2 minutes on the first side.
- Flip the patties, top each with a slice of American cheese, and cook 1 to 2 minutes more until the cheese is melted.
- Pair the patties into 2 double stacks. Spread sauce over each stack, then add lettuce, tomato, and pickle chips.
- Use 2 onion rounds per burger to wrap the outside, one on the top and one on the bottom, pressing gently so the burger holds together.
- Serve immediately with extra sauce if desired.
Notes
- Slice the onions thick so they stay sturdy enough to act as the wrap.
- Use 80/20 ground beef for the juiciest texture and best flavor.
- The sauce can be made a day ahead and chilled for even better flavor.
- Assemble right before serving so the lettuce stays crisp and the cheese stays melty.