Best 7 French Onion Burgers Recipes

FRENCH ONION BURGERS

Steps:

• In a large bowl, combine the mushrooms, onions, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties. , Grill, uncovered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or a until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato.

FRENCH ONION BURGERS

Steps:

• In a bowl, combine the onions, Worcestershire sauce, salt and mushrooms if using. Crumble beef over mixture and mix well. Shape into 4 patties.
• Grill, uncovered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with any condiments and toppings of your choice.

CAMPBELL'S KITCHEN FRENCH ONION BURGERS

Steps:

• Shape the beef into 4 (1/2-inch) thick burgers.
• Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Remove the burgers and set aside. Pour off any fat.
• Stir in the soup. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.

FRENCH ONION SOUP BURGERS

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 SOUP BURGERS

Steps:

• 1. Heat olive oil over medium heat in large cast iron skillet. Add onions, salt and red pepper flakes and cook, stirring every 5 minutes or so, for about 15 minutes, until they begin to color.
• 2. Add the butter and continue to cook, stiriring occasionally, for another 15 minutes until onions are caramelized and sweet. Remove to a plate.
• 3. Mix together the seasoning ingredients, (salt, pepper, onion powder, garlic powder and sugar.)
• 4. Shape burger into 4 patties and season with seasoning mixture. Wipe out skillet, grease, and heat over medium heat. Place burgers in skillet and cook for a few minutes until half-way cooked, turn over and cook to your desired doneness.
• 5. When burgers are done, remove the pan from the heat, dash each burger with worcestershire, place a slice of fontina on top of each, and cover the skillet with a lid.
• 6. Meanwhile, turn oven broiler on high. On a baking sheet place buns cut side up and place a slice of gruyere on each piece. Place under broiler until cheese bubbles up and browns.
• 7. Remove from boiler, add the burgers and caramelized onions and serve.

FRENCH ONION BURGERS

Steps:

• Shape the beef into 4 (1/2-inch-thick) burgers.
• Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
• Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.
• Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.

GRILLED FRENCH ONION BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.
• Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.