Celebrate Father’s Day with a bold and flavorful twist on a backyard classic. These Caramelized Onion and Green Chile Cheeseburgers are loaded with sweet caramelized onions, smoky green chiles, melty Pepper Jack cheese, and a zesty garlic-lime aioli — all stacked on buttery, toasted brioche buns. It’s a burger built to impress and made to honor Dad.
For the Caramelized Onions
1 tablespoon olive oil
1 large sweet yellow onion, finely chopped
Pinch of kosher salt
Fresh cracked black pepper, to taste
For the Caramelized Onion & Garlic Aioli
1 cup mayonnaise
1–2 garlic cloves, minced
Zest and juice of 1 lime
Kosher salt and fresh cracked black pepper, to taste
.Combine all ingredients in a bowl and stir until smooth. Chill until ready to use.
For the Burgers
2 pounds ground beef (80/20 blend recommended)
Healthy pinch of kosher salt
Lots of fresh cracked black pepper
2 (4-ounce) cans diced green chiles, drained
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
All caramelized onions (from above)
8 slices Pepper Jack cheese
4 brioche hamburger buns, buttered
Optional Toppings
Sliced heirloom tomato
Butter lettuce
Thin sliced red onion
In a skillet over medium-low heat, warm the olive oil.
Add the finely chopped sweet onion, a pinch of kosher salt, and cracked black pepper.
Cook slowly, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Set aside.
In a small bowl, combine the mayonnaise, garlic, lime zest and juice, kosher salt, and cracked black pepper. Stir until smooth and refrigerate until ready to use.
In a large bowl, combine the ground beef, kosher salt, black pepper, green chiles, Worcestershire sauce, cumin, cayenne, and remaining caramelized onions. Mix gently until just combined. Form into 4-6 patties slightly larger than your buns.
Heat grill to medium-high. Grill patties for 4–5 minutes per side or until desired doneness. During the last minute, top each with 2 slices of Pepper Jack cheese and cover to melt.
Once burgers are done, place the buttered brioche buns cut-side down on the grill. Toast for 1–2 minutes until golden and crisp.
Spread a generous layer of caramelized onion and garlic aioli on the bottom bun. Place the burger patty on top, followed by optional toppings like heirloom tomato, butter lettuce, and thin sliced red onion. Spread more aioli on the top bun, then close the burger and serve immediately.
Pair with sweet potato fries, grilled veggies, or Dad’s favorite cold drink for the ultimate backyard feast.
