Best Stuffed French Onion Soup Burger Recipes

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FRENCH ONION SOUP BURGERS



French Onion Soup Burgers image

Let's be honest, everyone orders French onion soup for the gooey cheese topping and most of all the crunchy, crispy edges where the cheese browns and gets extra delicious. I intentionally drape a big piece of cheese over this burger so it melts on to the pan and caramelizes. You are welcome!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, at room temperature, plus more for the griddle
4 ounces slab bacon, sliced 1/4 inch thick (lardons)
2 large onions, halved and thinly sliced
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
3 tablespoons mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
4 white hamburger buns (no sesame seeds), split
1 1/2 pounds ground beef (80/20)
2 cups freshly grated Gruyere cheese, about 8 ounces

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 BURGER



French Onion Soup Burger image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 15

5 tablespoons butter, plus more for buttering muffins
1/3 cup cognac
4 large Spanish onions, halved lengthwise and cut into thin half-moon slices
2 sprigs fresh thyme
1 cup beef or chicken stock
2 tablespoons flour
1 1/4 cups milk, warmed
20 ounces (1 1/4 pounds) grated Emmental cheese
Salt and freshly ground white pepper
Salt and freshly ground white pepper
3 pounds ground beef, a mixture of 70 percent chuck and 30 percent brisket, chilled
Olive oil, for brushing
Light brown sugar, for sprinkling
6 large English muffins, such as Thomas', toasted
Dijon mustard, for topping

Steps:

  • In a medium saucepot over medium heat, melt 2 tablespoons of the butter. Add the cognac, onions and thyme and cook until the onions are soft and caramelized. Add the stock and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 20 minutes total. Remove the thyme sprigs and set the mixture aside.
  • In a heavy-bottomed saucepan, melt the remaining 3 tablespoons butter. Using a whisk, whisk in the flour and cook, stirring constantly, until the flour does not have a raw flavor, about 2 minutes. The mixture will bubble a bit; do not let it brown. Whisk in the milk, making sure the mixture is smooth and there are no lumps. Continue to cook and stir as the sauce thickens. Whisk in 8 ounces of the cheese until melted and bring the mixture to a boil. Add salt and white pepper to taste, lower the heat and cook, stirring, for 2 to 3 minutes more. Remove from the heat and set aside. (To cool this sauce for later use, cover it with plastic wrap to prevent a skin from forming on the top of the sauce.)
  • Pile up the remaining 12 ounces grated cheese on some wax paper and mold the cheese back together with your hands. Roll the cheese out as if you were rolling dough. With a 4-inch ring, cut out 6 rounds. Set aside. Using the same ring, mold out 6 burgers with the ground beef, each around 3/4 inch high.
  • Heat a grill pan over high heat. Lightly brush the pan with olive oil.
  • Brush both sides of the burgers with olive oil. Sprinkle on a generous amount of salt and some brown sugar. Cook the burgers on the grill pan for 5 to 6 minutes on the first side. Flip the burgers, top with the cheese and cook until the cheese melts and the burgers are cooked to desired doneness, 5 to 6 minutes for medium.
  • Butter the toasted English muffins. Spread 1 teaspoon of the Dijon mustard on the bottom halves of each muffin. Place the burgers on top and then top with a tablespoon of the sauteed onions, followed by a tablespoon of the bechamel sauce. Place the other halves of the muffins on top and serve.

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