Why I Love This Recipe
- Next Level – Everyone loves a classic burger, but this French Onion Burger is truly something special and restaurant worthy!
- Flavorful – We add onion soup mix (either homemade or a packet of store-bought) to the beef to give it the signature flavor.
- The Toppings – Top the burger with the simplest caramelized onions and horseradish sauce. We’re obsessed!
How to Make French Onion Burgers
Make Horseradish Aioli by mixing the ingredients together in a bowl at least 30 minutes (or up to 2 weeks) before assembling burgers.
Add cheese on burgers during the last minute of cooking then remove to a plate and allow to rest for a few minutes before assembling.
Make Ahead Instructions:
To Make Ahead: Make the horseradish aioli up to 2 weeks ahead of time and keep in an airtight container in the fridge. Mix and form the french onion soup burger patties up to 1 day in advance. Just make sure you keep them covered well and in the refrigerator.More Burger Recipes:
- Classic Juicy Hamburger Recipe
- Cheeseburger Salad
- The BEST Black Bean Burger
- Turkey Burgers
- Easy Grilled Chicken Burgers
- Quinoa Burger
- Cheeseburger Pizza
French Onion Burgers
Author: Lauren Allen Servings: 6 Burgers Calories: 574 Prep: 10 Minutes Cook: 28 Minutes Total: 38 Minutes- 1 ½ pounds ground chuck* , (80/20)
- 1 Onion Soup Mix , packet or homemade
- 2 onions red, sweet or yellow, thinly sliced
- 2 Tablespoons butter
- 1 Tablespoons balsamic vinegar
- 1/2 Tablespoon granulated sugar
- salt and pepper, to taste
- 6 slices Gruyere cheese
- 6 slices cooked bacon, optional
- Baby arugula, or butter lettuce
- 6 hamburger buns, brioche
- 1/2 cup mayonnaise
- 1 Tablespoon horseradish
- 1/2 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 1 dash salt
Make Horseradish Aioli by mixing the ingredients together in a bowl at least 30 minutes (or up to 2 weeks) before assembling burgers.
Season and form patties: Sprinkle the onion soup mix all over the ground beef and use your hands to gently mix it into the meat (be careful not to over-mix the meat). Divide into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
Make caramelized onions: Melt butter in a large skillet over medium high heat. Add onions to the pan in an even layer and leave them until they begin to brown. Once they start to brown on the bottom, stir in sugar and vinegar. Season with salt and pepper. Cook, stirring occasionally until browned, about 15 minutes.
Grill burgers: Preheat grill to medium high heat. Place patties on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until cooked to desired doneness (130-150 degrees).
Add cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before assembling.
Assemble: Toast burger buns if desired and place a spoonful of aioli on the buns. Top with burger patty, bacon, caramelized onions and arugula or lettuce, then top bun.
Serve with fries, fresh fruit, or a side salad.
Ground Beef: Use high quality Ground chuck or you could substitute regular ground beef, but use at least 20 percent fat (not lean). For an extra delicious burger try a combination of 60 percent ground chuck and 40 percent brisket.
Make Ahead Instructions: Make the horseradish aioli, assemble burger patties, and caramelize onions, in advance.
Calories: 574kcal Carbohydrates: 29g Protein: 39g Fat: 33g Saturated Fat: 14g Polyunsaturated Fat: 5g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 125mg Sodium: 832mg Potassium: 552mg Fiber: 2g Sugar: 7g Vitamin A: 399IU Vitamin C: 4mg Calcium: 373mg Iron: 4mg
