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French Onion Burgers

This recipe crafts savory French Onion Burgers by first caramelizing sweet Vidalia onions with beef broth and balsamic vinegar. Ground chuck is combined with grated onion and French onion soup mix, formed into patties, and cooked on a griddle. Each burger is topped with melted Gruyere cheese and served on toasted potato buns with the rich caramelized onions and fresh arugula for a balanced, flavorful meal.
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Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 2307.2 kcal

Equipment

  • 1 Large Skillet For caramelizing onions
  • 1 Wooden Spoon For deglazing and stirring
  • 1 Mixing Bowl For combining burger ingredients
  • 1 Griddle or Cast-Iron Pan For cooking burgers
  • 1 Spatula For flipping burgers

Ingredients
  

Main

  • 1 tablespoon extra-virgin olive oil
  • 1 Vidalia onion thinly sliced
  • 1/4 cup beef broth
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds ground chuck
  • 2 tablespoons grated onion
  • 1 tablespoon dry French onion soup mix
  • 1 cup grated Gruyere
  • 4 potato hamburger buns toasted
  • 1 cup arugula

Instructions
 

  • For the onions: Heat olive oil in a large skillet over medium-high heat. Add onions and saute until they begin to brown, 4 to 5 minutes. Add beef broth and use a wooden spoon to release any browned bits off the bottom of the skillet. Reduce heat to low and let cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Stir in vinegar and season to taste with salt and pepper. Remove from heat.
  • For the burgers: Combine beef, onion and soup mix in a mixing bowl. Shape into 4 equal patties.
  • Preheat a griddle over medium-high heat. Cook burgers 5 to 7 minutes, then flip, top with Gruyere and cover. Let cook until cheese melts and burgers reach desired doneness, 4 to 6 minutes more. Serve on buns with caramelized onions and arugula.

Notes

Achieving truly caramelized onions requires patience and low heat; don't rush the process, as this is the star of the burger. For an extra layer of complexity, deglaze the skillet with a splash of dry sherry or white wine before adding the beef broth. When forming patties, handle the ground chuck minimally to prevent tough burgers. The grated onion adds moisture and a subtle flavor boost. Ensure your griddle is adequately hot for a good sear before adding the patties. Covering the burgers after flipping helps the Gruyere melt evenly and creates a luscious, gooey topping. Toasting the buns is essential for structural integrity and adds a pleasant crunch.