Description
Nothing is better than a good grilled French onion burger! This easy recipe has been in my family since I was a kid – a simple homemade ground beef burger made with dry onion soup mix seasoning & Worcestershire sauce for a flavorful, juicy & satisfying grilled burger every time! Made in less than 25 minutes. Serve ’em up plain & simple, or dress ’em up with crispy bacon, caramelized onions & a light + fluffy brioche bun.
Perfect for weeknight cooking or backyard BBQs!
Ingredients
Scale
- 1 ⅓ pounds 85% lean ground beef
- 1 1-ounce envelope onion soup seasoning mix
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Morton coarse kosher salt
- for serving: toasted St Pierre Brioche Burger Buns, white cheddar or cheese of choice, crispy bacon, caramelized onions (below), lettuce, tomato, mustard, ketchup, Dijonnaise (below), etc.
for the caramelized onions (optional):
- 2 large sweet onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon Morton coarse kosher salt
- 1 teaspoon balsamic vinegar
for the Dijonnaise (optional):
- ⅓ cup high-quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 clove garlic, finely chopped or grated
- Morton coarse kosher salt and ground black pepper, to taste
Instructions
- Prep: Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings and condiments as desired (see below).
- Mix and form the burger patties: Add the ground beef, onion soup seasoning mix, Worcestershire sauce and 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.
- Grill the burgers: 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!
- Serve the French onion burgers: 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, and caramelized onions. Serve immediately. Enjoy!
Toppings and Condiments:
- Toasted Burger Buns: Lightly spritz the buns with nonstick cooking spray. In the final minute or so of grilling the burgers, place the buns on the grill grates over direct heat. Cook for 1 minute or so, until as toasty and crisp as desired. Remove from the grill and serve immediately.
- Dijonnaise: Add all listed ingredients to a small bowl, whisking to combine. Feel free to add a hint of honey for some honey-mustard vibes, or a dash of your favorite spice blend. Set aside, or store in an airtight container in the refrigerator for up to 5 days.
- Easiest Crispy Bacon: Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean-up. Place the bacon on the prepared baking sheet. Bake for 10-12 minutes, until the rendered and crisp as desired. Remove from the oven and transfer the bacon to a paper towel-lined plate. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
- Caramelized onions: Place the olive oil and butter in a large pan over medium-high heat. Once the butter is melted, add in the onions. Season with kosher salt and toss to coat in the oil. Reduce the heat to low. Cook for 45-60 minutes, stirring occasionally, until the onions are deeply brown and caramelly. In the last 5-10 minutes of caramelizing, deglaze the pan with the balsamic vinegar. Remove from the heat and serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Stovetop burgers: If you do not have access to an outdoor grill, you can also cook these French onion burgers on the stovetop. Rather than using a grill pan, I suggest using a well-seasoned cast-iron skillet. Add 1 tablespoon of olive oil to the skillet over medium-high heat. Once hot, add the French onion burgers, working in batches as needed to avoid overcrowding the pan, and cook according to Step 3 of Recipe Directions, above.
- Make-ahead French onion burgers (10-minute meal prep): French onion burger patties can be mixed and formed up to 3 days in advance. Follow Step 2 of Recipe Directions above. Transfer the formed patties to an airtight container, separating them with a piece of wax or parchment paper. Refrigerate for up to 3 days. When you’d like to make your French onion burgers, simply preheat the grill and get cookin’ – easy!
