Burgers with Caramelized Onions, Parmesan and Basil Mayonnaise

Recipe by Marge Perry & David Bonom for Anolon US.

A juicy burger topped with sharp, melted Parmesan, meltingly sweet rich caramelized onion and creamy, and cool basil mayonnaise.

Serves: 4


  • 1 tbsp olive oil
  • 3 cups thinly sliced red onion
  • 2 tsp sugar
  • ¾ tsp salt , divided
  • 1/8 plus ¼ tsp ground black pepper, divided
  • 1 tbsp balsamic vinegar
  • 7 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp finely chopped fresh basil
  • 750g lean minced beef
  • 100g parmesan cheese
  • 4 brioche or similar hamburger style buns, split horizontally
  • 1 cup baby cos lettuce
  • 8 tomato slices


  1. Heat the oil in an Anolon Advanced+ Skillet over medium heat. Add the onions, sugar, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper.
  2. Reduce the heat to medium and cook, stirring occasionally, until the onions are golden brown and about 16-18 minutes. Stir in the vinegar and cook 1 minute longer; remove from the heat.
  3. Meanwhile, combine the mayonnaise, mustard, and basil in a small bowl; mix well and reserve.
  4. Form the minced beef into 4 (4-inch diameter) patties, sprinkle with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper and make a ¼-inch depression with your thumb in each. (This helps the burger cook more evenly). Heat an Anolon Advanced Grill Pan over medium, add the burgers and cook 4 minutes per side for medium-rare. Top each burger with cheese and loosely cover with aluminium foil. Cook 1 minute longer until cheese melts.
  5. To assemble, place top ¼ cup baby cos lettuce, 2 tomato slices, burger, and ¼ of the onions on each bun bottom. Spread the cut side of the top half of each bun with ¼ of the mayonnaise mixture and set on top of each burger. Serve immediately.


Back to posts