French Onion Soup Burger Recipe 455

LIPTON® ONION BURGERS

Steps:

• In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined.
• Shape into eight patties and grill or broil until done.
• Serve with your favorite toppings.

FRENCH ONION BURGER RECIPE BY TASTY

Steps:

• Mix together the patty ingredients until evenly combined.
• Form the beef into a round patty.
• Repeat with the remaining beef.
• Heat oil in a pan over medium heat.
• Cook the burgers for 3 minutes on the first side, flip, and place the slice of comté on top.
• Cook for 6 more minutes.
• Assemble the burgers on the buns with caramelized onions and arugula.
• Enjoy!

FRENCH ONION SOUP BURGER RECIPE - (4.5/5)

Steps:

• Saute the onions: 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. Make the cheese sauce: In a heavy-bottomed saucepan, melt the remaining 3 tablespoons butter. Whisk in the flour and cook, stirring constantly, until the flour begins to cook, 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.) Prepare the grated cheese for the burger: 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 rounds 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 with cheese on top and then top with a tablespoon of the sauteed onions, followed by a tablespoon of the cheese sauce. Place the other halves of the muffins on top and serve.

3-INGREDIENT FRENCH ONION BURGERS

Steps:

• Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings & condiments as desired (see below).
• Add the ground beef, onion soup seasoning mix, Worcestershire sauce & kosher salt to a large mixing bowl. Using your hands, mix just until well combined. Be careful not to overmix as it yields a dryer, tougher burger. Divide the mixture into 4 equal portions. Press each portion into a 1-inch thick burger patty. Use your thumb to press a slight indent in the center of each burger patty.
• Place the burger patties on the grill grates, directly over the flame. Grill 3 minutes per side for medium doneness. If you prefer a less/more done burger, grill for 1 minute less/more. If making a cheeseburger, add the cheese to the burger patties in their last minute of grilling. Toast the St Pierre Brioche Burger Buns while you're at it - see below!
• Build your burgers as desired. At our house, the toasted St Pierre brioche buns get a quick schmear of Dijonnaise, topped with leafy lettuce, a French onion burger, crispy bacon, & caramelized onions. Serve immediately. Enjoy!

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 ONION SOUP BURGER

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.