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Prep time
15 minutes
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Cook time
50 minutes
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Serves
4
Author Notes
This recipe is everything you love about French onion soup in a delicious, flavor-packed burger. Jammy-sweet caramelized onions and gooey Gruyère cheese are piled on top of a meaty beef patty and sandwiched inside Sara Lee Artesano’s buttery Brioche Hamburger Buns, which are toasted lightly first to stand in for the croutons in French onion soup. You get all the textures (soft onions, melty cheese, toasted bread) and flavors of a hearty cold-weather soup in a satisfying, hand-held meal. —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Sara Lee Artesano. For more recipes, head over to Sandwich Heaven —The Editors
Watch This Recipe
French Onion Burger
Ingredients
- For the onions:
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3 tablespoons
olive oil
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2
medium yellow or white onions, thinly sliced
- For the sandwiches:
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1 tablespoon
olive oil
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1
shallot, minced
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3 tablespoons
dry vermouth or dry white wine
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1 1/4 pounds
lean ground beef
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1 tablespoon
coarse black pepper
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1/2 teaspoon
salt
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4
Sara Lee Artesano Brioche Hamburger Buns
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4 tablespoons
unsalted butter, softened
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1 teaspoon
fresh thyme, finely chopped
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1/2 teaspoon
Worcestershire sauce
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4
slices Gruyère cheese
Directions
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Preheat the oven to 425°F.
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Make the onions: Heat the olive oil in a large pan over medium heat. Add the sliced onions and pinch of salt and cook, stirring often, for about 25 minutes, or until golden brown. Remove from the heat, transfer onions to a small bowl, and set aside.
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Make the burgers: Using the same large pan, heat the olive oil over medium heat. Add the shallot and cook, stirring constantly, for about 1 minute. Add the vermouth and simmer until the liquid just begins to reduce, about 2 minutes.
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In a large bowl, combine the cooked shallot mixture, beef, pepper, and salt and mix gently but thoroughly. Form into four ¾-inch-thick patties.
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Heat a thin layer of olive oil in the same cast iron skillet over medium-high heat. Once the oil is shimmering, add the patties and cook, turning once, until cooked through, about 5 to 7 minutes per side.
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Assemble the burgers: Place the buns on a baking sheet and place the buns in the oven until they’re lightly toasted, about 2 minutes, keeping a close eye on them so they don’t get too brown. Remove from the oven and set aside, but keep the oven on.
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In a small bowl, mix the softened butter, thyme, and Worcestershire sauce.
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Spread a thin layer of the butter mixture over the bottom buns, then add a patty, a generous scoop of caramelized onions, and a slice of cheese. Leaving the top buns off, place the burgers back on the baking sheet and place them in the hot oven just until the cheese begins to melt. Remove from the oven, add the top bun, and serve while they’re hot.
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