2 Tblsp. vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayo
2 Tblsp. ketchup
1 Tblsp. sweet pickle relish
1/2 tsp. white vinegar
2 lb. ground beef chuck (preferably 60% lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese
Heat 2 Tblsp. oil in a large skillet over medium-low heat. Add the onions and 3/4 tsp. salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium-high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
Mix the mayo, ketchup, relish, and vinegar in a bowl; set aside.
Shape the beef into 8 patties, about 4" wide and 1/2" thick.
Heat a griddle or skillet over medium-high heat; lightly brush with oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 Tblsp. of the mayo mixture, then top with a few pickles, some lettuce, 1-2 slices tomato, and another dollop of the mayo mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1-1/2 tsp. mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
Recipe/photo courtesy of Food Network Magazine.
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