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
STUFFED FRENCH ONION SOUP BURGER
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h10m
Yield 4 burgers
Number Of Ingredients 17
Steps:
- For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
- For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
- Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
- Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
- Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.
FRENCH ONION SOUP BURGERS
Let's be honest, everyone orders French onion soup for the gooey cheese topping and most of all the crunchy, crispy edges where the cheese browns and gets extra delicious. I intentionally drape a big piece of cheese over this burger so it melts on to the pan and caramelizes. You are welcome!
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large saute pan over medium heat. Add the bacon and cook until some of the fat has rendered and the bacon is just starting to crisp, about 2 minutes. Reduce the heat to medium low and add the onion, thyme, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the bacon is very crisp and the onions are deep golden brown and caramelized, about 15 minutes. If the pan is getting too dark, add 2 tablespoons of water and scrape the brown bits from the bottom of the pan; continue to cook until all the water has evaporated.
- Meanwhile, stir together the mayonnaise, whole-grain mustard and Dijon in a small bowl. Spread the remaining 2 tablespoons butter on the inside of each bun. Shape the ground beef into four 6-ounce patties, each about 1/2 inch thick. Use your thumb to make a deep depression in the center of each patty. Season both sides generously with salt and pepper.
- Heat a griddle (preferably cast-iron) over medium-high heat and grease with some butter. Place the buttered buns on the griddle and cook until lightly toasted, about 1 minute. Move to a cutting board. Place the burgers on the griddle and cook, undisturbed, until the bottoms are well browned, 3 to 4 minutes. Flip the burgers and top with 1/2 cup of cheese each. It is ok if it spills over -- it will get crispy that way. Cover with a large heat-proof bowl and continue to cook until the cheese is completely melted and starting to crisp on the griddle, about 2 minutes. Uncover and continue to cook until the edges of the cheese are crispy, about 2 minutes. (This timing should result in medium-rare to medium burgers.) Transfer to the bottom buns.
- Top the burgers with the caramelized onions and bacon. Spread the Dijonnaise on each top bun, then sandwich together and serve.
FRENCH ONION CHEESEBURGER
Try a sweet, cheesy take on a burger with this French onion cheeseburger made with gruyère, brioche bun and caramelised onions
Provided by Esther Clark
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 10
Steps:
- Put the butter and oil in a large non-stick frying pan. Add the onion and fry over a medium heat for 15 mins or until golden and sticky. Stir through the light brown soft sugar, cider vinegar and wholegrain mustard. Heat the grill to medium-high. Put the beef burgers on a baking sheet and grill on each side for 5-8 mins or until cooked through. For the last minute, top the burgers with the gruyère and grill until bubbling and melted. Lightly toast the brioche buns. Top the buns with the burgers, then the sticky onions and divide the watercress between each.
Nutrition Facts : Calories 700 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
LOOSE & SLOPPY FRENCH ONION BURGERS
I remember my mom making this when I was a kid. Easy to make and great with potato chips! They are sloppy so have plenty of napkins! Makes approximately 6-8 burgers if using regular size buns.
Provided by SkyGlitter
Categories Lunch/Snacks
Time 30m
Yield 6-8 burgers
Number Of Ingredients 5
Steps:
- Brown the ground beef in a pot until no longer pink and drain the grease.
- Add the French Onion Soup and pepper to the ground beef and simmer covered for about 20 minutes.
- Remove cover and increase temperature to high.
- Mix the water and cornstarch in a mug and add to the pot when it starts bubbling.
- Stir constantly for about a minute to thicken.
- Serve on buns plain or with your choice of cheese.
Nutrition Facts : Calories 171.1, Fat 8.3, SaturatedFat 3.2, Cholesterol 49.1, Sodium 477.4, Carbohydrate 7, Fiber 0.4, Sugar 1.4, Protein 16.6
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Reviews 34Category Main-DishAuthor Katie Lee BiegelDifficulty Easy
- For the onions: Heat olive oil in a large skillet over medium-high heat. Add onions and saute until they begin to brown, 4 to 5 minutes. Add beef broth and use a wooden spoon to release any browned bits off the bottom of the skillet. Reduce heat to low and let cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Stir in vinegar and season to taste with salt and pepper. Remove from heat.
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- Preheat a griddle over medium-high heat. Cook burgers 5 to 7 minutes, then flip, top with Gruyere and cover. Let cook until cheese melts and burgers reach desired doneness, 4 to 6 minutes more. Serve on buns with caramelized onions and arugula.
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