Best 5 Cheesy Onion Burger Buns Recipes

CHEESY ONION BURGER BUNS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt, yeast and butter. Gradually add hot water. Beat for 2 minutes on medium speed. Add 1 cup flour and beat on high speed 2 minutes. , Stir in cheese, onion and enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn out onto a slightly floured surface. Divide dough into 20 pieces; shape into smooth balls and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 15-20 minutes. Remove from the pans and cool on wire racks.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

CHEESY BEEF BUNS

Steps:

• In a skillet, saute onion in butter until tender. Stir in cheese sauce until melted. Cook and stir until heated through. Stir in beef until evenly coated. , Spoon onto buns; wrap each in aluminum foil. Bake at 350° for 8-10 minutes or until bread is crispy.

ONION AND CHEDDAR BURGERS

Steps:

• In a large bowl, combine beef, onion, egg and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat oven on broiler setting.
• Place hamburgers on broiler pan. Broil, turning once, until cooked through, about 5 minutes per side. Serve on hamburger buns.

FRENCH ONION CHEESEBURGER

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.