I made Ina Garten's caramelized-onion cheeseburgers, and the easy recipe is perfect for Memorial Day

This recipe only requires a few basic ingredients, including onions.

I added 2 tablespoons of canola oil to a large nonstick pan over medium heat and then added the onions.

Garten says it should take about eight to 10 minutes for the onions to start to brown. I liked that this recipe didn't require a grill, making it apartment-friendly for this New Yorker on Memorial Day weekend.

While the onions were browning, I began preparing the burger patties.

The recipe calls for a pound and a 1/2 of ground beef with 20% fat.

To make the burgers, you season the meat with Colman's mustard powder, black pepper, and kosher salt.

I had never used mustard powder in a recipe before, but I was excited to see if it would enhance the flavor of the burgers.

I mixed the ground meat and seasonings in a glass mixing bowl.

This was so much easier and simpler than adding an egg or a ton of other ingredients like many celebrity chef burger recipes require.

I shaped the meat into four burger patties and placed them on a plate in the freezer.

The chef says the burgers should stay in the freezer for exactly 15 minutes, so I set a timer to ensure I didn't go over or under the mark. I assumed this step was to help the burgers keep their shape when I added them to the cast-iron skillet.

After adding a teaspoon of sugar to the onions and letting them caramelize for a few minutes, I added a tablespoon of red wine vinegar.

Garten explains that this step is to help deglaze the pan. 

After less than a minute, my onions were lightly caramelized and ready to add to the burgers.

I took them off the heat while I waited for the burgers to be ready to add to the pan.

I heated up a couple of tablespoons of oil in my trusty cast-iron skillet and waited for the burgers to be done in the freezer.

While this recipe does call for two different pans, it doesn't require many extra bowls or equipment, which I greatly appreciated when it was time to clean up.

I placed the burger patties down in the cast iron and made sure not to move them once they made contact.

Each burger patty should be about an inch thick. While all my burgers weren't the exact same size, I figured I did a good enough job and was able to use every last bit of the meat mixture.

To put the "smash" in "smash burger," I pressed down firmly on my burgers with a spatula.

This definitely would have worked a little better with a metal spatula, as Garten suggests using, but I made do with the one I had in my kitchen. In the end, the burgers turned out well.

After the burgers had cooked on one side for three minutes, becoming perfectly crispy, I flipped them over and added my toppings.

I grated some Gruyere cheese to top the burgers and added the caramelized onions, too. Then, I placed a lid on the skillet to allow the cheese to melt completely and finish cooking the burgers.

After about two minutes, my burgers were done.

Garten suggests using sandwich potato rolls, such as Martin's, for the burgers, so I did just that.

When I cut into the burger, it was perfectly medium rare.

I'm admittedly not the best at telling when burgers are done to my liking, but Garten's timing worked out perfectly.

The burger blew me away — it was juicy and flavorful, and the onions added the perfect amount of sweetness.