I made Ina Garten's caramelized-onion burgers, and the easy recipe was perfect for a late summer cookout

Ahead of Labor Day weekend, I decided to give one of her burger recipes a try. The recipe for smashed hamburgers with caramelized onions called to me because of its simplicity — a number of the ingredients I needed were already in my pantry. Plus, unlike other burger recipes, I didn't need a grill.

I recently moved into a new apartment, meaning my cooking utensils and pantry staples were severely lacking. However, I had most of the things I needed to start cooking — a testament to Ina Garten's flair for simple, yet delicious, recipes.

The recipe calls for two medium red onions, thinly sliced.

All in all, this recipe only requires a few basic ingredients. You can find the full ingredient list and recipe instructions on her website here.

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 Labor Day weekend.

The recipe calls for a pound and a half of ground beef with 20% fat. I easily found this at my local grocery store for $5.31, which I thought was an excellent deal considering I was able to feed four people with it.

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

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

The chef says the burgers should stay in the freezer for exactly 15 minutes, so I set a timer to make sure I wouldn'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.

Garten explains this step is to help deglaze the pan.

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

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.

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.

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.

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

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

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

This recipe is great for grill masters and burger novices alike, as you only need a few ingredients to get a delicious burger. Even my roommates were surprised by how tasty these simple burgers turned out.

I'll definitely be making these burgers again for an easy dinner or even a summer party with friends.