1. In a small bowl add the mayo, chipotle, and adobo sauce. Sprinkle with a pinch of salt and pepper and refrigerate until ready to use.
2. Divide the meat into four patties and place on a plate, using two-finger gently press the center down slightly. This ensures that the burgers don't shrink too much. Sprinkle salt, pepper, and garlic powder on both sides.
3. Heat a skillet/griddle I (I use cast iron) on medium-high heat add butter and sliced onions. Cook for about 5 minutes tossing the onions every minute or so. Then reduce heat to medium-low and sprinkle some salt and pepper and cook for about 15 minutes, tossing every couple minutes so they don't burn. Remove to a bowl.
4. Return the skillet/griddle to high heat. Add olive oil and place patties in skillet. Cook without moving for 3 minutes. Flip and cook another 2 minutes and add cheese, cover and cook another 1-2 minutes until cheese is melted.
5. Serve on soft buns with chipotle mayo. Top with lettuce, tomato, and caramelized onions.
Video
Notes
Always use 20% fat ground beef. Fat means flavor and always makes an amazing burger.
Don't be too rough while shaping the patties. Gentle hands mean a more tender burger.
To stop shrinkage while cooking the burgers, make an indent in the center of the patty. This will keep that perfect patty shape and prevent it from shrinking.