Perfectly Seasoned Burgers

Vanns Quebec Steak Seasoning is the secret ingredient that makes the flavor of these burger patties shine.

Perfectly Seasoned Burgers

This is more of a template for a burger than a burger recipe, though you can happily follow each instruction from start to finish and end with with a wonderful cheeseburger in my favorite style, which is that of the In-N-Out burger, which, if you order it like I do, comes with caramelized onions, “Special Sauce,” perfectly melted American cheese, a toasted bun, and some crisp iceberg lettuce for crunch. You are welcome to try one or all or none of my favorite burger additions, but definitely try the main attraction, the patty. And if you’re already in summer grilling mode, feel free to take these burgers to the grill!

I’ve beefed up the patty for this recipe, pun intended, not at all sorry about it. Instead of a thin fast-food patty, these burgers have nice quarter-pound patties, and they’re seasoned with Vanns Quebec Steak Seasoning on the outside, which gives each bite a burst of flavor. It’s an awesomely versatile blend that can be used on anything from steak (obviously) to burgers to vegetables.

Spices used in this recipe

Quebec Steak Seasoning
Salt, Kosher


Caramelized Onions:

  • 1 large onion, finely diced
  • 1 tsp. extra-virgin olive oil
  • ½ tsp. Vanns Kosher Salt

Special Sauce: 

  • 5 Tbs. mayonnaise
  • 2 Tbs. ketchup
  • 4 tsp. sweet pickle relish or finely chopped dill pickles
  • 1 tsp. sugar
  • 1 tsp. white vinegar

Burger Patties:

To Assemble:

  • Fresh and crispy iceberg lettuce, torn into burger-sized pieces
  • 4 burger buns, toasted
  • Burger Patties
  • Caramelized Onions
  • Special Sauce


  1. First, make the condiments. The ones below are my favorite combination, but if you’re a raw onion, ketchup/mustard/mayo kind of person, skip them and do what you want! That’s the beauty of a burger. 
  2. To make the caramelized onions, heat the oil in a nonstick skillet over medium-high heat. When the oil is shimmering, add the onions and salt and reduce heat to medium-low. Cook, stirring occasionally, until onions are well browned, about 15 minutes. When onions really begin to sizzle and are starting to look dry, add 1 Tbs. water to the skillet and stir. Continue cooking the onions until they start to sizzle and appear dry again. Add another tablespoon of water and repeat the cooking down and adding water process until onions are super soft and a dark brown color, 3-4 times total. Put the onions in a bowl or container and set aside.
  3. To make the Special Sauce, stir together ingredients in a small bowl or container and refrigerate until ready to use.
  4. To make the patties, divide the ground beef into 4 ¼-lb. patties and shape as quickly and gently as possible. The less you handle the meat, the better the texture will be. I like to use 4-inch metal rings meant for cooking eggs and pancakes -- simply pat the meat into the rings and you’re good to go! 
  5. Refrigerate the patties until ready to cook. 
  6. Right before cooking, sprinkle both sides of the patties with Quebec Steak Seasoning. Don’t be shy with it, but don’t cover the full surface of the burger with it either. 
  7. Heat a cast iron pan or other heavy-duty skillet on the stove to high heat. Add the burger patties and cook, flipping occasionally, until they’ve reached your desired doneness, 125°F for medium rare or 135°F for medium.
  8. Remove burgers to plate and immediately cover with American cheese slices, so that they melt onto the patties.
  9. To assemble, set up a little burger making station with the buns lined up in front of you. Smear each side of the buns with about a tablespoon of the Special Sauce. Place a cheese-covered burger patty on each bun, then top with a hearty spoonful of Caramelized Onions. Place some iceberg lettuce on top and close the burgers. Enjoy! (If tomatoes are in season, you might want to add some perfectly ripe tomato slices as well.)

Makes 4 burgers.

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