Ingredients
2 tbsp. unsalted butter
1 sweet onion
salt
Freshly ground black pepper
1/2 c. mayonnaise
1 tbsp. fresh lemon juice
1 clove garlic
1 1/2 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/4 c. extra-virgin olive oil
1 tbsp. cornichons
1 tbsp. flat-leaf parsley
6 oz. Gruyère cheese
6 oz. shredded sharp Cheddar cheese
3 lb. ground beef chuck
Toasted brioche buns
Bread-and-butter pickles
Shredded lettuce
Preparation
Step 1In a skillet, melt the butter. Add the onion, cover, and cook over moderately low heat, stirring, until softened, 15 minutes. Uncover and cook over moderate heat, stirring, until the onion is caramelized, 20 minutes; add water if necessary to keep the onion from burning. Season with salt and pepper.Step 2In a small bowl, whisk the mayonnaise with the lemon juice, garlic, paprika, and cayenne. In a steady stream, whisk in the olive oil and season with salt and pepper. Fold in the cornichons and parsley.Step 3Heat a griddle. In a bowl, mix the Gruyère and cheddar. Season the patties with salt and pepper and cook over high heat for 2 minutes. Flip the burgers and top with the mixed cheeses. Carefully cover the burgers with a large inverted roasting pan and cook for 2 minutes longer, until medium-rare and the cheese is melted.Step 4Spread the paprika mayonnaise on the bottom halves of the buns and stack 2 patties on each. Top with the onions, pickles, and lettuce and serve.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
