FRENCH ONION BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes. Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 15 more minutes. Add the chicken broth and 1 teaspoon Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, 8 minutes.
- Preheat the broiler. Mix the beef, onion powder and the remaining 2 tablespoons Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb; season the patties with salt. Broil, turning once, 5 minutes.
- Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns; sandwich with lettuce, the burgers and caramelized onion. Serve with potato chips.
Nutrition Facts : Calories 705, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 160 milligrams, Sodium 986 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 49 grams
3-INGREDIENT FRENCH ONION BURGERS
Nothing is better than a good grilled French onion burger - flavorful, juicy & SO satisfying. This easy French onion soup burger recipe has been in my family since I was a kid. Serve 'em up plain & simple, or dress 'em up with crispy bacon, caramelized onions & a light + fluffy brioche bun. A restaurant-quality homemade beef burger recipe perfect for weeknight cooking or backyard BBQs!
Provided by Jess Larson
Categories Sandwiches & Burgers Recipes
Time 25m
Number Of Ingredients 14
Steps:
- Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings & condiments as desired (see below).
- Add the ground beef, onion soup seasoning mix, Worcestershire sauce & kosher salt to a large mixing bowl. Using your hands, mix just until well combined. Be careful not to overmix as it yields a dryer, tougher burger. Divide the mixture into 4 equal portions. Press each portion into a 1-inch thick burger patty. Use your thumb to press a slight indent in the center of each burger patty.
- Place the burger patties on the grill grates, directly over the flame. Grill 3 minutes per side for medium doneness. If you prefer a less/more done burger, grill for 1 minute less/more. If making a cheeseburger, add the cheese to the burger patties in their last minute of grilling. Toast the St Pierre Brioche Burger Buns while you're at it - see below!
- Build your burgers as desired. At our house, the toasted St Pierre brioche buns get a quick schmear of Dijonnaise, topped with leafy lettuce, a French onion burger, crispy bacon, & caramelized onions. Serve immediately. Enjoy!
Nutrition Facts : Calories 357 calories, Sugar 0.9 g, Sodium 1215.1 mg, Fat 22.7 g, SaturatedFat 8.6 g, TransFat 1.3 g, Carbohydrate 7.2 g, Fiber 0.6 g, Protein 28.8 g, Cholesterol 102.8 mg
FRENCH DIP CHEESEBURGERS ON BRIOCHE ROLLS WITH CRISPY, BUTTERY CRUSHED POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Gather ingredients.
- Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.
- To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving.
- Warm the remaining 2 1/2 cups consomme or bone stock in small pot over low heat for dipping.
- Preheat cast-iron skillet or griddle for burgers over medium-high heat.
- Meanwhile, place potatoes in a skillet with lid with 2 1/2 cups water and some butter and bring to boil, covered. Cook 8 to 10 minutes to just tender, then remove lid and let water evaporate. Crush potatoes a bit with the bottom of a water glass and brown to crisp up edges and skins, 6 to 8 minutes. Season with salt and pepper.
- While the potatoes are cooking, mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.
- Split and lightly toast buns, optional.
- Drain and slice some cornichons for the buns.
- Chop parsley.
- To serve: Top bun bottoms with pickles, patties, creamy onions, tops of buns. Cut burgers in half and serve with small bowls of warm consomme or stock for dipping burgers and potatoes alongside, sprinkled with chopped parsley.
BACON CHEESEBURGERS WITH FRENCH ONION DIP
My husband and I were a bit skeptical when we first saw this recipe, but we tried it and were amazed. The flavors blend together into something so yummy, you'll wonder why you didn't put these ingredients together to begin with! You could also top these with the usual toppings, like ketchup, mustard, pickles, tomatoes, onions, etc., but I don't think they really need any of those ingredients myself! These are also great with ground venison, but to make with venison, mix a beaten egg and about 1/4 cup finely minced onion into the meat to add moisture, help bind the burgers together, and to add more of that wonderful onion flavor that makes venison taste so great!
Provided by SrtaMaestra
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Shape ground chuck into 4 patties.
- Cook burgers ALMOST to your preferred doneness on the BBQ grill, grill pan, under the broiler, in a pan, or on your george foreman grill.
- Top with cheese, continue to cook until the cheese is slightly melted.
- Assemble burgers, spreading top and bottom half of the buns with the french onion dip, and topping each burger with two slices of the bacon.
- You may want to have a little extra french onion dip for dipping your burger, as it tends to slide if you put too much on the bun, and you'll want plenty!
- For a super sinful & greasy meal, serve with fries or onion rings. For a little healthier side dish, serve with a big salad with fresh tomatoes.
Nutrition Facts : Calories 711.2, Fat 51.7, SaturatedFat 21.1, Cholesterol 133.2, Sodium 802.5, Carbohydrate 21.8, Fiber 0.9, Sugar 2.8, Protein 37.3
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