There’s a special kind of proud when you bite a burger you built yourself. Like, from flour up. Soft golden buns you just pulled from the oven, still a little warm, doing their job as a pillow for a juicy patty. And the onions… honestly, they’re the star. Low and slow till they turn sweet and jammy and a tiny bit sticky. They melt into the meat and suddenly the whole thing tastes bigger than the sum of its parts.
I start with the buns because good bread makes everything else behave. The dough’s a little sticky at first (don’t panic), then it turns silky. Let it rise until it looks alive and wobbly, brush with egg, bake till the tops go deep gold. Toast the cut sides right before serving — 45 seconds in a dry pan — so you get that soft-inside, crisp-edge bite. Trust me, it matters.
For the onions, keep the heat gentle. A knob of butter, a splash of oil, onions sliced however your knife wants that day. A pinch of salt, then patience. If the pan starts to catch, a spoon of water saves the day. When they’re the color of light caramel, I hit them with a teeny splash of vinegar (or a drop of Worcestershire) and call it done.
Patties? I like 80/20 beef, formed loose, just big enough to fit the bun. Salt right before they hit the pan, not sooner. Don’t press them — let the crust form, flip once, and give them a minute to rest on a plate while you build. Juices need a second to calm down.
Stack it however you like, but this order treats me well: bun → swipe of sauce → lettuce → patty → a heavy spoon of those sweet onions → tomato → top bun. Sauce is nothing fancy: mayo, a little mustard, tiny bit of pickle juice. If you’re feeling it, a slice of cheese over the patty for the last minute so it slumps just right.
It’s a home burger, but it doesn’t taste like a compromise. It tastes like you put the time in — and, pretty much, that’s what makes it great.
Homemade Burger Buns
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250 g
all-purpose flour
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7 g
instant yeast
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150 ml
warm milk
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1
egg
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25 g
butter, softened
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1 tsp
sugar
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1/2 tsp
salt
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optional
sesame seeds for topping
Burger Patties
Caramelized Onions
Assembly
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Bake the Buns
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Make the dough
In a large bowl, mix warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. Add flour, salt, egg, and butter. Knead until smooth, about 8–10 minutes.
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Let it rise
Cover the dough and let it rise for about 1 hour, or until doubled in size.
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Shape and bake
Divide dough into 4 equal pieces, shape into balls, place on a baking tray, and let rise for 20 minutes. Brush with beaten egg, sprinkle sesame seeds, and bake at 180°C for 15–18 minutes until golden.
Prepare the Onions
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Slow cook onions
Melt butter in a skillet over low heat. Add sliced onions and cook slowly, stirring occasionally, until golden brown and soft (about 15–20 minutes). Stir in brown sugar for extra sweetness. Set aside.
Make the Patties
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Mix ingredients
In a large bowl, combine ground beef, Worcestershire sauce, egg, breadcrumbs, salt, and pepper. Mix gently — don’t overwork the meat.
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Shape and cook
Form 4 patties. Grill or pan-fry over medium-high heat for 3–4 minutes per side, or until cooked to your liking.
Assemble the Burgers
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Layer ingredients
Slice buns in half, toast lightly if desired. Spread sauce on the bottom half, place lettuce, tomato slices, burger patty, and a generous spoonful of caramelized onions. Top with the other half of the bun and serve immediately.
Note: The buns can be baked a day ahead, but they taste best when still slightly warm from the oven.
Updated: September 5, 2025