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Crispy Two-Patty Burgers with Caramelized Onions and Secret Sauce
This is a knife-and-fork, Whole30 take on a certain burger-and-fries franchise that’s very popular on the West Coast. The secret to the burger’s tastiness is dividing a single portion of meat into two patties and cooking them in a cast-iron skillet, which increases the surface area of meat that gets crispy and caramelized. And, of course, the Secret Sauce.
1/2lbground chuck, formed into four ¼-inch-thick patties
2tspWhole30 compatible yellow mustard
2Bibb lettuce leaves
1/4cupWHOLE30 Secret Sauce
8Whole30-compatible dill pickle chips
2thin slices ripe tomato
For the Seasoned Oven Fries
2medium (6 oz)Russet potatoes, scrubbed
1/4tspfreshly ground black pepper
Whole30 Approved or compatible ketchup
MAKE the Burgers: In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat until shimmering. Add onions and ¼ teaspoon of the salt. Reduce heat to medium-low and cook, stirring occasionally, until onions are well-browned, about 15 minutes. When onions begin to sizzle loudly and look dry, add 1 tablespoon water; stir. Cook until water evaporates and onions start sizzling again. Repeat, adding 1 tablespoon water and cooking until onions are very soft and dark brown, about 3 times total. Set aside.
IN a large cast-iron skillet, heat the remaining 1 teaspoon oil over medium-high heat until lightly smoking. Season the patties with the remaining ¼ teaspoon salt and black pepper. Add the patties to the pan. Cook, undisturbed, until well-browned and crisp on bottom, about 2 to 3 minutes. Meanwhile, spread mustard on the raw side of each patty. Turn patties and cook for 1 minute on the mustard side.
FOR each burger, place 2 stacked lettuce leaves on each of two plates. Top each with 1 tablespoon of the Secret Sauce, four pickle chips, one patty, half of the onions, one tomato slice, another patty, and another 1 tablespoon of the Secret Sauce.
MAKE the Oven Fries: Preheat oven to 400°F. Cut each potato into 12 wedges. In a medium bowl, combine potatoes, oil, salt, black pepper, and onion powder; toss to coat. Spread in a single layer on a large parchment-lined rimmed baking sheet. Bake until potatoes are browned and crisp, 40 to 45 minutes. Serve with ketchup.
Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry. View more posts
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