Juicy cheeseburgers

March 29, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Makes 4


  • 1 lb ground beef
  • 1 onion, 1/2 grated, 1/2 sliced
  • 2 teaspoons Cajun seasoning, like Tony Chachere
  • 1 teaspoon Worcestershire sauce
  • 1 cup baby spinach
  • 1 cup chopped mushrooms
  • 1/2 cup shredded cheese, or 4 slices
  • 4 sweet Hawaiian onion buns

For spread:

  • 1/3 cup mayo
  • 2 tablespoons ketchup
  • 2 teaspoons mustard
  • 2 tablespoons diced pickle, more if desired
  • 1 tablespoon chopped cilantro
  • 2 tablespoons favorite hot sauce


  1. Combine beef with grated onion, cajun seasoning, and Worcestershire sauce. Mix only until combined, do not overmix or the burgers will be tough.
  2. Form 4 patties out of the burgers and make a shallow intent the middle of your patty, this will prevent it from puffing up in the middle.
  3. Heat a cast iron pan over high heat, add a little oil into the hot pan and cook the burgers about 4- 6 minutes on each side.
  4. Add the onions and mushrooms into the pan during the last minute or so and allow the accumulated juices to cook the onions and mushrooms.
  5. Remove the patties from the pan once they are done cooking and continue cooking the onions and mushrooms until the onions are caramelized, about 4- 5 minutes.
  6. Add the spinach into the pan with onions and mushrooms and cook for 30 seconds, turn off the heat and remove the spinach mushroom mixture from the pan.
  7. Wipe out the pan and turn the heat back on to medium high, return patties to pan, layer with spinach mixture and top with cheese, put a lid on the pan and allow the accumulated heat to melt the cheese.
  8. Serve burgers with spread
  9. To make spread: combine all ingredients together in a bowl and spread on buns.