Pub-Style Burger

Pub burgers are big, thick and built to be eaten with a knife nearby. A half-pound patty gives you a juicy interior and plenty of crust, sharp aged cheddar adds tang, and caramelized onions bring sweetness that ties it together.

The trick with a thick burger is cooking it through without burning the outside. Sear it hard in a hot pan, then lower the heat (or move it to a 375°F oven) to finish gently until it reaches a safe internal temperature. A sturdy bun is a must, since a soft supermarket bun will collapse under all that juice.

1. Caramelize the onions. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt. Cook, stirring occasionally, until deep golden and jammy, 35 to 45 minutes. Stir in the brown sugar (if using) for the last 5 minutes. Set aside and keep warm.
2. Shape the patties. Divide the beef into 4 portions (8 oz / 225 g each). Gently form patties about 1 inch thick and ½ inch wider than the buns. Press a deep dimple in the center of each. Chill for 15 minutes while the onions finish.
3. Season. Brush the patties lightly with Worcestershire, then season both sides with the remaining salt and the pepper.
4. Sear. Heat a large cast-iron skillet over medium-high heat until very hot. Sear the patties 4 to 5 minutes per side, until a dark crust forms.
5. Finish cooking gently. Lower the heat to medium-low (or transfer the skillet to a 375°F oven) and cook another 4 to 8 minutes, until an instant-read thermometer reads 160°F (71°C) in the center.
6. Melt the cheese. Pile the cheddar on the patties during the last 2 minutes and cover to melt.
7. Toast the buns. Spread the remaining butter on the cut sides of the buns and toast until golden.
8. Rest and assemble. Rest the burgers 3 to 5 minutes. Spread mustard or mayo on the buns, add greens, the cheesy patty and a big spoonful of caramelized onions, then close.

• Chill before cooking. Cold, firm patties hold their shape better and are less likely to crumble when flipped.
• Trust the thermometer, not the clock. Thick patties vary a lot in cooking time. See our burger temperature guide.
• Grate the cheddar. Aged cheddar can turn greasy before it melts when sliced thick; grated cheese melts faster and more evenly.
• Make onions ahead. They keep 3 to 4 days in the fridge and make weeknight pub burgers fast.

Approximately 980 calories per serving. This is an estimate.