Cheeseburger with caramelized onions, balsamic vinegar and tartar sauce
2 servings
50 minutes
A cheeseburger with caramelized onions and tartar sauce is a true gastronomic symphony, blending the rich, sweet-spicy notes of caramelized onions with the depth of beef patty flavor. American cuisine is famous for its burger traditions, and this recipe is a bright representative of that heritage. Tender buns encase juicy meat topped with melted Gouda cheese, adding creamy softness. The sweet-sour balsamic vinegar enhances the onion's flavor, giving it a rich caramel hue. The tangy tartar sauce made from grated gherkins and mayonnaise makes each bite memorable. It's best served warm to keep the cheese gooey and fully release the aromas.
1
We clean the onion and cut it into half rings. We fry it in butter until golden brown.
- Onion: 300 g
- Butter: 30 g
2
Then add sugar and balsamic vinegar to the onion. Simmer everything on low heat for 20 minutes, stirring occasionally, until the vinegar evaporates.
- Sugar: 1 tablespoon
- Balsamic vinegar: 50 ml
3
Form two round patties from the minced meat. The diameter should be slightly larger than the buns. This is necessary so that during frying, when the meat shrinks, it is not too much smaller in diameter than the buns.
- Ground beef: 250 g
4
Season the patties with salt and pepper, and fry on high heat until cooked. Place slices of cheese weighing 40 grams each on the hot patties.
- Salt: to taste
- Ground black pepper: to taste
- Gouda cheese: 80 g
5
Grate the gherkins on a fine grater and mix with mayonnaise.
- Gherkins: 40 g
- Mayonnaise: 2 tablespoons
6
We cut the buns lengthwise into 2 parts.
- Hamburger bun: 2 pieces
7
Place half of the caramelized onion on the bottom part of the bun, then add the cooked patty with cheese. Spread sauce on the top bun and cover the cheeseburger with it.
- Onion: 300 g
- Gouda cheese: 80 g
- Mayonnaise: 2 tablespoons
8
It is recommended to heat the ready cheeseburger in the oven at 160°C and serve it warm.