Best French Burgers Recipes

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 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.

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 DIP BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste, add the garlic and thyme and continue to cook for 3 minutes. Transfer to a plate and set aside. Reserve the cast-iron pan.
• For the beef broth: Combine the beef broth, thyme and some salt and pepper in a medium saucepan over medium heat until the broth is warmed through and begins to take on the thyme flavor, 5 to 10 minutes. Remove the thyme and season with more salt and pepper to taste. Transfer to a bowl and top with more thyme leaves. Keep warm.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a rectangular patty to match the shape of the hoagie rolls, about 3/4 inches thick. Sprinkle both sides of each burger with salt and pepper.
• Place the hoagie rolls cut-side up on a baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
• Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Top each burger with 2 slices of cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. (If using a griddle, do one at a time and use a sandwich dome or stainless-steel bowl to cover.) Count to 10. Lift lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer.)
• Place the burgers on the bottom rolls and top with a large spoonful of the caramelized onions and the top rolls. Serve with the warm beef broth on the side for dipping.

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)

Steps:

• Make the Macaroons: Preheat the oven to 300 degrees F.
• Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
• In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
• Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
• Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
• Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

GRILLED FRENCH DIP BURGERS

Steps:

• Heat gas or charcoal grill. To make hot broth in 1-quart saucepan, mix 1 cup water and 2 tablespoons of the soup mix. Heat to boiling. Reduce heat to low; cover and simmer while making and grilling patties.
• In medium bowl, mix 2 tablespoons water and the remaining soup mix until well blended. Stir in ground beef. Shape mixture into 4 oval-shaped patties, 1/2 inch thick.
• Place patties on grill; cover grill. Cook with medium heat 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking time, place bread slices on grill; cook 1 to 2 minutes, turning once, until lightly toasted.
• To serve, place each patty between 2 slices French bread. Serve with hot broth for dipping.

FRENCH TARRAGON BURGERS

Steps:

• In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate., Meanwhile, cut bread into six 4-in. lengths (save remaining bread for another use). Cut bread pieces in half horizontally; set aside., Crumble beef into a large bowl; sprinkle with salt, pepper and remaining shallot. Shape into six patties. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.

SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES

Steps:

• Preheat the oven according to the package directions for the fries.
• Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
• Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
• While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
• Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.

FRENCH ONION SOUP BURGERS

Steps:

• Halve and thinly slice onions. Brown butter in large heavy bottomed skillet, add onions and cook slowly over low heat, stirring infrequently, until onions are caramelized and slightly crispy, about 45 minutes. Be careful not to burn them. Remove from skillet and drain on paper towels. While onions cook create 8 thin (about 1/2 inch) hamburger patties. For best results try to retain as much of the original grind of the meat. Slice the Gruyere cheese into 12 thin slices (enough to cover four burgers) and grate the remaining cheese. Form four burgers by placing a rounded tablespoon of cheese onto four of the patties and top with remaining patties, pressing edges to seal in the cheese. Shake enough of the bouillon to cover both sides of burger and repeat with the fresh ground pepper. (do not add salt, the cheese and the bouillon is enough sodium). Grill burgers over a hot charcoal grill about 6 minutes per side, adding the sliced gruyere after flipping the burgers. Toast the buns on the grill. Mix the mayo and the dijon mustard in a small bowl and top one side of grilled buns with the mixture. Top burgers with onions and serve

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.

BACON CHEDDAR FRENCH ONION BURGERS

Steps:

• Heat gas or charcoal grill for direct heat. Carefully brush oil on grill rack. In large bowl, mix beef, 2/3 cup of the soup, salt and pepper. Shape mixture into 6 patties, about 1/2 inch thick. Spray both sides of patties with cooking spray.
• Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add cheese slices during last 1 to 3 minutes of grilling or until cheese is melted. Top each burger with 2 slices bacon. Serve in buns.
• If desired; heat remaining soup until hot and serve with burgers (or reserve for another use).

LOOSE & SLOPPY FRENCH ONION BURGERS

Steps:

• Brown the ground beef in a pot until no longer pink and drain the grease.
• Add the French Onion Soup and pepper to the ground beef and simmer covered for about 20 minutes.
• Remove cover and increase temperature to high.
• Mix the water and cornstarch in a mug and add to the pot when it starts bubbling.
• Stir constantly for about a minute to thicken.
• Serve on buns plain or with your choice of cheese.

FRENCH BURGERS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix together the feta cheese, green onion, and tarragon in a small bowl; season with salt and pepper and set aside.
• Form the ground turkey into 8 even-sized patties. Top four of the patties with even portions of the cheese mixture. Top each with one of the remaining patties. Pinch the edges together to seal.
• Bake the patties in the preheated oven until cooked through, 20 to 30 minutes, turning once.
• Heat the olive oil in a skillet over low heat. Cook and stir the red onion in the hot oil until browned; remove the onion and discard. Stir the flour into the oil and cook until deep brown in color. Remove the pan from the heat and add the chicken broth, red wine, parsley, minced onion, bay leaf, and thyme. Return the pan to heat and bring to a boil while stirring; season with salt and pepper. Pour the sauce over the patties to serve.

GRILLED TURKEY BURGERS ALLA ROCKVILLE WITH FRESH FRENCH FRIES AND GARDEN COUSCOUS

Steps:

• Pound the turkey and grill about 4 to 5 minutes on each side. Follow the directions on the box for the couscous. Slice and cut the vegetables and add them to the couscous. Place the oil in a wok or wide fry pan. Heat oil to 365 degrees. Rinse the potatoes in cold water and when the oil is very hot, add them to the oil and fry until golden brown.

BBQ CHICKEN BURGERS AND CHEESY FRENCH FRIES

Steps:

• Preheat oven to 425°F Combine the 1/3 cup barbecue sauce and the jelly or jam. Mix with a wire whisk until smooth. Set aside.
• Arrange waffle-cut potatoes or thick-cut french fried potatoes in a single layer on an ungreased baking sheet. Sprinkle with chopped bacon. Bake for 8 minutes.
• Meanwhile, in a bowl combine bread crumbs, nuts, the 1 tablespoon barbecue sauce, poultry seasoning, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Add ground chicken; mix well.
• Shape into 8 balls; place 2 inches apart on greased shallow baking pan. Moisten the bottom of a glass and press each ball to about 1/4 inch thickness.
• Place pan of burgers in oven. Bake fries and burgers for 5 minutes. Stir fries; turn burgers. Continue baking burgers and potatoes for 5 more minutes.
• Sprinkle cheese over fries. Brush barbecue sauce mixture on burgers. Bake burgers and potatoes 2 minutes more or until burgers are no longer pink in center and cheese is melted on fries.
• To serve, sprinkle fries with snipped chives. Place mini burgers in cocktail buns with additional barbecue-jelly mixture spooned over. Top with tomato slices and/or lettuce.
• NOTE: Burger and Fries can be pan fried.

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 DIP BURGERS

Steps:

• Heat grill.
• Mix 1 cup water and 2 tbsp soup mix in 1 quart saucepan.
• Heat to boiling.
• Reduce heat to low, cover and simmer while making and grilling patties.
• In medium bowl, mix 2 tbsp water and the remaining soup mix until well blended.
• Stir in ground beef.
• Shape into 4 oval patties, 1/2 inch thick.
• Place patties on grill, cover grill.
• Cook with medium heat 11 to 13 minutes, turning once, until thermometer reads 160°F.
• During last 2 minutes place bread slices on grill; cook 1 to 2 minutes, turning once, until lightly toasted.
• To serve, place each patty between 2 slices french bread.
• Serve with hot broth for dipping.

FRENCH ONION PORTOBELLO BURGERS

Steps:

• Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
• Melt the butter in a medium skillet over medium-low heat. Add the sliced onions, 1 tablespoon fresh thyme or 1 1/2 teaspoons dried, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 15 minutes. If the skillet gets too brown, add 2 tablespoons water and scrape the brown bits from the bottom of the skillet with a wooden spoon; continue to cook until all the water has evaporated. Add 1 tablespoon of the Worcestershire and stir until completely absorbed, about 1 minute more.
• Meanwhile, place the muffins or buns on the prepared baking sheet and broil until toasted and browned along the edges, 1 to 2 minutes. Set aside for serving.
• Put the mushroom caps, gill-side up, on the same baking sheet. Broil until they release their juices and soften slightly, about 6 minutes. Flip the mushrooms, brush the tops with the oil and season with the garlic salt. Broil until lightly browned and the juices have cooked off, about 6 minutes more. Top each mushroom with 1/4 cup cheese, then return to the broiler until the cheese melts, 1 to 1 1/2 minutes.
• While the mushrooms are broiling, stir together the mayonnaise, garlic, remaining 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme and 1 teaspoon Worcestershire in a small bowl until smooth. Season with a pinch of kosher salt and pepper. Spread on the inside of the toasted muffin or bun tops. Place 1 portobello mushroom on each muffin or bun bottom. Layer with the caramelized onions and crispy fried onions, then close the burgers and serve.

FRENCH BISTRO BURGERS #5FIX

Steps:

• Heat an indoor or outdoor grill over medium-high heat.
• Prepare hash browns normally according to package instructions.
• In a large bowl, combine beef and soup mix until thoroughly incorporated; shape into 4 patties. Place on grill, and cook 3 minutes per side, or until cooked to desired preference. Place a slice of cheese on each burger in the last 2 minutes of grilling. Transfer burgers to a plate to rest. Grill the rolls for 1-2 minutes, or until toasted.
• Place burgers on bottom halves of rolls; top with hash browns and roll tops.

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.