French Onion Soup Burgers

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French onion soup burgers…kind of like Panera and Five Guys had the perfect child. This recipe marries two of my favorite foods in holy matrimony: the cheese burger and French onion soup. Take one bite into this juicy burger and a burst of French onion soup will make you close your eyes to savor the moment as the melty, ooey, gooey cheese makes you tear up a little bit.

What you will need: The Burger

  • 3 vidalia onions
  • 4 tbsp butter
  • 1 beef bouillon cubes
  • 3 tbsp water
  • 1 tsp garlic powder
  • Sliced Swiss cheese
  • 4 ground beef patties
  • Pretzel buns

Take out your meat to let it rest and come to room temperature before you are ready to handle it [ground beef patties 85% lean – 15% fat]. Now onto the onions, begin to melt 4 tbsp of butter over medium heat in a sauté pan. Slice up your onions, about 1/2 inch thick, then add them to the pan. Let them work their magical powers while giving them a stir every now and then.

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At this phase add your bouillon, water, and garlic powder. Then let them keep working. All of their sugars will continue to release until they’re gloriously caramelized and deeply brown.  This is my version of an extremely concentrated bowl of French onion soup minus the croutons and Swiss cheese… But the cheese will come later! Onto the burger!

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Take your patties that have come up to room temperature and shape them so they have a slight indentation in the center. Because burgers always shrink up and this a perfect seat for the cheese ‘n onions. Then, season them liberally with salt and pepper, that is all a beef patty ever needs. Have your grill pan hot and ready. Throw on the burger and let is pop and sizzle for about 3-4 minutes

Then, give it a flip. Blanket it with a layer of Swiss cheese ( Gruyere if you have the cash for that..) , followed by a generous spoonful of the French onion soup concentrate, and finished with another layer of cheese. Let it cook for another minute then prepare to use your cat like senses!

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Here’s a trick. Splash some water on the scorching grill pan then quickly cover it with whatever you can grab! I had this skillet handy. The steam will immediately melt the cheese in god like ways.

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Grab your pretzel buns, slice them, and butter them up! I like to make the bottom half just slightly thicker than the top for that extra support.  Do what you will with the butter, melt it an lather it on the insides.. the outside.. the inside again… the outside again.  Ok, now just throw it on the hot grill to soften it up, making it all warm and happy.  Then just take your stunning burger, slide a spatula beneath it, and watch the cheese string from grill to bun. [ mouth begins to water].

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Now take a moment, and prepare yourself for this one.  The buttery bun. The juicy, greasy, tender goodness of a simple beef patty. The caramelized,rich, golden jewels. The meltly, ooey, gooey cheese. There, I tried to spit it out. Now go on, you need to experience this for yourself.

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5 Comments Add yours

  1. Megan June says:

    That burger makes my mouth water, if only I liked Swiss. Would a cheddar cheese work?

    1. cookingbird says:

      I don’t like uncooked swiss cheese much either! Trust me, when it melts all together it works! I would suggest Monterrey jack, mozzarella, or fontina! They all melt perfectly, just different price ranges. Cheddar and American would do just fine 🙂 All cheeses are equal in my book.

  2. This is amazing. Can’t wait to impress my BF with this!

  3. Justin Mahoney says:

    Gruyere would be a good substitute but isn’t cheap 😉

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