Chef's Tip
For the juiciest burgers, handle the meat as little as possible when forming patties and avoid pressing down on the burgers while cooking. The indent in the center prevents the patties from doming up during cooking. Let the cooked burgers rest for a few minutes before serving to allow the juices to redistribute.
Instructions
- Roast the garlic: Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for 30-40 minutes until soft. Squeeze out 3 cloves and set aside.
- Make the garlic aioli: In a small bowl, combine mayonnaise, mashed roasted garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper. Refrigerate until ready to use.
- Caramelize the onions: Melt butter in a large skillet over medium-low heat. Add sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until deeply golden. Add brown sugar and cook for 5 more minutes. Set aside.
- Prepare the burger patties: In a large bowl, gently combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Divide into 4 equal portions and form into patties about 3/4-inch thick. Press a slight indent in the center of each patty with your thumb.
- Let the patties rest at room temperature for 15 minutes before cooking.
- Heat oil in a large cast iron skillet or grill pan over medium-high heat.
- Cook the burgers for 4-5 minutes on the first side without disturbing them.
- Flip and cook for 3-4 minutes more for medium doneness, or to your preferred temperature.
- Top each patty with a slice of cheddar cheese during the last minute of cooking. Cover briefly to help the cheese melt.
- Meanwhile, lightly toast the pretzel buns until just warmed through.
- Spread garlic aioli on both cut sides of each bun.
- Assemble the burgers: On the bottom bun, place a lettuce leaf, tomato slice, and burger with melted cheese. Top with caramelized onions, red onion slices, and pickle slices. Add the top bun and serve immediately.
Plating
Place the assembled burger on a plate or in a basket lined with parchment paper. Position it to show off the layers of ingredients between the glossy pretzel bun. Secure the burger with a decorative pick if desired. Serve with a small ramekin of additional garlic aioli on the side. Accompany with crispy fries or house-made potato chips, and a pickle spear for a classic presentation.
Storage & Reheating
The caramelized onions can be made up to 3 days ahead and refrigerated. The garlic aioli will keep for up to 1 week in the refrigerator. Burger patties can be formed up to 24 hours ahead and kept covered in the refrigerator. Cooked burgers are best enjoyed immediately but can be refrigerated and reheated gently in a 350°F oven if necessary.
About This Recipe
This Haus Cheeseburger draws inspiration from the signature burger served at The Student Prince restaurant. The home version recreates the perfect balance of a juicy beef patty, sweet caramelized onions, and sharp cheddar on a distinctive pretzel bun. The addition of homemade garlic aioli adds a gourmet touch that elevates this burger from casual fare to a memorable dining experience.