French Onion Soup Burgers
I guess I can say go forth and make French Onion Soup Burgers. At your earliest opportunity. See, when French Onion Soup Burgers first came on my radar, I was intrigued. I was helping my folks out in South Dakota at the time, and they are just salt and pepper and grill the burger people. And when they say grill, they mean just barely give it a lick of time. So I put this burger on the back burner, so to speak. But I kept thinking about them.
Honestly, I didn’t really connect to using French Onion Soup Mix in my burgers right away. I thought that the reference was to the caramelized onions and cheese, and it is, but a touch of the mix takes these burgers in such a tasty direction. Then the Caramelized Onions and cheese just take them over the top.
Ingredients
- 1 lb ground beef
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 4 slices of Gruyère or Swiss cheese
- 4 hamburger buns
- 1 clove garlic, minced (optional for garlic butter buns)
- Additional butter for buns
Directions
Caramelize the Onions: In a large skillet over medium heat, melt the butter. Add the sliced onions and sugar, and cook, stirring occasionally, until the onions are deeply caramelized and sweet, about 20-25 minutes. Add a splash of beef broth if the onions start to stick, to deglaze the pan.
Prepare the Burger Patties: Season the ground beef with salt, pepper, and Worcestershire sauce. Form into 4 equal-sized patties.
In a separate skillet or on a grill, cook the burger patties to your desired level of doneness.
Assemble the Burgers: If desired, prepare garlic butter buns by spreading buns with a mixture of butter and minced garlic, then toasting until golden.
On each bun bottom, place a cooked burger patty. Top each patty with a generous helping of caramelized onions and a slice of cheese.
Broil the assembled burgers for a few minutes until the cheese is melted and bubbly.
Sprinkle fresh thyme over the cheese, cover with bun tops, and serve immediately.
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