s 3-INGREDIENT FRENCH ONION BURGERS ****
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s 3-INGREDIENT FRENCH ONION BURGERS ****
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Ingredients
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Instructions *** 9-19-22 very good, could be served without the roll, i had i burger so i just guesstimated the ingredients\*** 5 from 6 reviews Author: Jess Larson Prep Time: 10 minutes Cook Time: 6 minutes Total Time: 25 minutes Yield: serves 4 Category: Sandwiches & Burgers Recipes, Main Dishes Method: Grilled Cuisine: American Diet: Gluten Free PRINT RECIPE PIN FOR LATER DESCRIPTION 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! INGREDIENTS SCALE 1X 2X 3X 1 1/3 pounds 85% lean ground beef 1 1-ounce envelope onion soup seasoning mix 1 tablespoon Worcestershire sauce 1/2 teaspoon Morton coarse kosher salt for serving: toasted St Pierre Brioche Burger Buns, white cheddar or cheese of choice, crispy bacon, caramelized onions (below), lettuce, tomato, mustard, ketchup, Dijonnaise (below), etc. for the caramelized onions (optional): 2 large sweet onions, thinly sliced 1 tablespoon olive oil 1 tablespoon unsalted butter 1/2 teaspoon Morton coarse kosher salt 1 teaspoon balsamic vinegar for the Dijonnaise (optional): 1/3 cup high-quality mayonnaise 2 tablespoons Dijon mustard 1 clove garlic, finely chopped or grated Morton coarse kosher salt & ground black pepper, to taste INSTRUCTIONS Prep: Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings & condiments as desired (see below). Mix & form the burger patties: 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. Grill the burgers: 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! Serve the French onion burgers: 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! Toppings & Condiments: Toasted St Pierre Brioche Burger Buns: Lightly spritz the buns with nonstick cooking spray. In the final minute or so of grilling the burgers, place the buns on the grill grates over direct heat. Cook for 1 minute or so, until as toasty & crisp as desired. Remove from the grill & serve immediately. Dijonnaise: Add all listed ingredients to a small bowl, whisking to combine. Feel free to add a hint of honey for some honey-mustard vibes, or a dash of your favorite spice blend. Set aside, or store in an airtight container in the refrigerator for up to 5 days. Easiest Crispy Bacon: Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean-up. Place the bacon on the prepared baking sheet. Bake for 10-12 minutes, until the rendered & crisp as desired. Remove from the oven & transfer the bacon to a paper towel-lined plate. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Caramelized onions: Place the olive oil & butter in a large pan over medium-high heat. Once the butter is melted, add in the onions. Season with kosher salt & toss to coat in the oil. Reduce the heat to low. Cook for 45-60 minutes, stirring occasionally, until the onions are deeply brown & caramelly. In the last 5-10 minutes of caramelizing, deglaze the pan with the balsamic vinegar. Remove from the heat & serve immediately or store in an airtight container in the refrigerator for up to 5 days. NOTES Stovetop burgers: If you do not have access to an outdoor grill, you can also cook these French onion burgers on the stovetop. Rather than using a grill pan, I suggest using a well-seasoned cast-iron skillet. Add 1 tablespoon of olive oil to the skillet over medium-high heat. Once hot, add the French onion burgers, working in batches as needed to avoid overcrowding the pan, & cook according to Step 3 of Recipe Directions, above. Make-ahead French onion burgers (10-minute meal prep): French onion burger patties can be mixed & formed up to 3 days in advance. Follow Step 2 of Recipe Directions above. Transfer the formed patties to an airtight container, separating them with a piece of wax or parchment paper. Refrigerate for up to 3 days. When you’d like to make your French onion burgers, simply preheat the grill & get cookin’ – easy! This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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