Part 4/8:
Simmer & Caramelize: Reduce the heat to medium-low (about 4/10), add a bit more water if needed, and cook for about 20-30 minutes. Stir frequently to prevent sticking or burning and add water if the onions start to blacken. This slow cook develops deep sweetness, bringing out the rich caramel color and flavor.
Final Touch: Once the onions are a deep, golden-brown hue and have developed a soft, jam-like consistency, remove from heat. Remember, true caramelization takes time, often longer than 20 minutes; patience yields the best results.
Seasoning & Cooking the Beef Patties
While onions cook, prepare the beef:
- Combine ground chuck with Worcestershire sauce, kosher salt, and black pepper.