Stuffed French Onion Soup Burger Recipes

STUFFED ONION SOUP BURGERS

Steps:

• In a large skillet over medium-low heat, melt butter. Add onions and season with salt and pepper. Stir in thyme and caramelize until golden, 15 minutes. Stir in white wine and continue to cook until absorbed.
• Make patty mixture: In a large bowl, combine ground beef, French onion soup mix, Worcestershire, garlic and egg and season with salt and pepper. Mix until fully combined.
• Form 8 thin patties. Top 4 patties with 1 tablespoon each gruyère and caramelized onions. Top each with remaining patty and seal sides.
• In a skillet over medium-high heat, heat oil. Cook until medium, 5 minutes per side. Top with remaining gruyère and cover with lid to melt, 1 minute.
• Serve burgers on buns with lettuce and tomato.

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!

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.

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

CHEESY STUFFING-TOPPED FRENCH ONION SOUP

Steps:

• Cook onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently.
• Stir in broth, water and thyme. Bring to boil; simmer on medium-low heat 5 min.
• Heat broiler. Ladle soup into 4 large ovenproof bowls; top with stuffing mix and cheese. Broil 2 to 3 min. or until cheese is melted.