1-Prepare a grill for medium-high direct heat: Prepare a grill for medium-high direct heat, aiming for 450-500°F, and get any toppings ready in advance to keep things flowing smoothly.

2-Combine Ingredients: In a large bowl, combine the 1 1/3 pounds 85% lean ground beef, 1 1-ounce envelope dry onion soup seasoning mix, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon coarse kosher salt by hand until just mixed be gentle to keep the burgers tender.

3-Divide and Shape: Divide the mixture into 4 equal portions, then form each into 1-inch thick patties with a slight thumb indent in the center to help them cook evenly.

4-Grill the patties: Grill the patties directly over the flame for 3 minutes per side for medium doneness; tweak the time based on how you like your burgers, and add cheese in the last minute if you’re making cheeseburgers.

5-Toast the buns: Toast the burger buns on the grill in the final minute for that extra crunch.

6-Caramelized Onions: For caramelized onions, cook the 2 large sweet onions (thinly sliced) in 1 tablespoon olive oil and 1 tablespoon unsalted butter with 1/2 teaspoon coarse kosher salt over low heat for 45-60 minutes, stirring occasionally until they’re deeply browned, then add 1 teaspoon balsamic vinegar in the last 5-10 minutes.

7-Homemade Dijonnaise sauce: For homemade Dijonnaise sauce, whisk together 1/3 cup high-quality mayonnaise, 2 tablespoons Dijon mustard, 1 clove garlic (finely chopped or grated), and kosher salt and ground black pepper to taste in a bowl; add a bit of honey if you want it sweeter.

8-Assemble the burgers: Assemble the burgers with your favorite toppings like the homemade Dijonnaise sauce, lettuce, bacon, and caramelized onions, then serve right away.