French Onion Burgers With Oven Fries And Dijon Gravy Recipes

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3-INGREDIENT FRENCH ONION BURGERS



3-Ingredient French Onion Burgers image

Nothing is better than a good grilled French onion burger - flavorful, juicy & SO satisfying. This easy French onion soup burger recipe has been in my family since I was a kid. Serve 'em up plain & simple, or dress 'em up with crispy bacon, caramelized onions & a light + fluffy brioche bun. A restaurant-quality homemade beef burger recipe perfect for weeknight cooking or backyard BBQs!

Provided by Jess Larson

Categories     Sandwiches & Burgers Recipes

Time 25m

Number Of Ingredients 14

1 1/3 pounds 85% lean ground beef
1 1-ounce envelope onion soup seasoning mix
1 tablespoon Worcestershire sauce
1/2 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.
2 large sweet onions, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon Morton coarse kosher salt
1 teaspoon balsamic vinegar
1/3 cup high-quality mayonnaise
2 tablespoons Dijon mustard
1 clove garlic, finely chopped or grated
Morton coarse kosher salt & ground black pepper, to taste

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!

Nutrition Facts : Calories 357 calories, Sugar 0.9 g, Sodium 1215.1 mg, Fat 22.7 g, SaturatedFat 8.6 g, TransFat 1.3 g, Carbohydrate 7.2 g, Fiber 0.6 g, Protein 28.8 g, Cholesterol 102.8 mg

STUFFED FRENCH ONION SOUP BURGER



Stuffed French Onion Soup Burger image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h10m

Yield 4 burgers

Number Of Ingredients 17

3 large red onions, cut into 1/2-inch rounds
2 large cloves garlic, thinly sliced
6 tablespoons canola oil
Kosher salt
2 tablespoons dry Marsala
1 tablespoon dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 1/2 pounds hamburger meat (85/15)
Kosher salt and freshly ground black pepper
2 tablespoons dry Marsala
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
3 cups grated Gruyere
2 cups hearty beef stock
4 seeded potato hamburger rolls
8 to 12 thick sour pickle rounds

Steps:

  • For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
  • For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
  • Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
  • Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
  • Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.

FRENCH ONION BURGERS



French Onion Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1/2 teaspoon sugar
Kosher salt
1/2 cup low-sodium chicken broth
2 tablespoons plus 1 teaspoon Worcestershire sauce
1 1/2 pounds ground beef
1 teaspoon onion powder
4 brioche or hamburger buns, split
2 cups shredded gruyere cheese (about 6 ounces)
2 tablespoons grated parmesan cheese
Dijon mustard, lettuce and potato chips, for serving (optional)

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes. Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 15 more minutes. Add the chicken broth and 1 teaspoon Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, 8 minutes.
  • Preheat the broiler. Mix the beef, onion powder and the remaining 2 tablespoons Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb; season the patties with salt. Broil, turning once, 5 minutes.
  • Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns; sandwich with lettuce, the burgers and caramelized onion. Serve with potato chips.

Nutrition Facts : Calories 705, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 160 milligrams, Sodium 986 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 49 grams

FRENCH ONION CHEESEBURGER



French onion cheeseburger image

Try a sweet, cheesy take on a burger with this French onion cheeseburger made with gruyère, brioche bun and caramelised onions

Provided by Esther Clark

Categories     Dinner, Lunch

Time 35m

Number Of Ingredients 10

2 tbsp butter
1 tbsp oil
1 onion , thinly sliced
½ tbsp light brown soft sugar
1 tsp cider vinegar
1 tbsp wholegrain mustard
2 beef burgers
2 slices gruyère
2 brioche buns
2 handfuls watercress

Steps:

  • Put the butter and oil in a large non-stick frying pan. Add the onion and fry over a medium heat for 15 mins or until golden and sticky. Stir through the light brown soft sugar, cider vinegar and wholegrain mustard. Heat the grill to medium-high. Put the beef burgers on a baking sheet and grill on each side for 5-8 mins or until cooked through. For the last minute, top the burgers with the gruyère and grill until bubbling and melted. Lightly toast the brioche buns. Top the buns with the burgers, then the sticky onions and divide the watercress between each.

Nutrition Facts : Calories 700 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium

FRENCH ONION BURGERS



French Onion Burgers image

I get bored with just the plain burgers. I found this recipe in Taste of Home and had marked it to save. It is a simple yet tasty sounding burger.

Provided by diner524

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 7/8 ounce) can French-fried onions
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 lb ground beef
1 (4 ounce) can mushrooms, drained and diced (optional)
4 hamburger buns

Steps:

  • In a bowl, combine the onions, Worcestershire sauce, salt and mushrooms if using. Crumble beef over mixture and mix well. Shape into 4 patties.
  • Grill, uncovered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with any condiments and toppings of your choice.

Nutrition Facts : Calories 367.1, Fat 18.9, SaturatedFat 7.1, Cholesterol 77.1, Sodium 613.1, Carbohydrate 22.1, Fiber 0.9, Sugar 3.1, Protein 25.2

FRENCH ONION GRAVY RECIPE - (3.4/5)



FRENCH ONION GRAVY Recipe - (3.4/5) image

Provided by Sube

Number Of Ingredients 3

1-1/2 cup water, boiled
Onion Soup mix
2 teaspoons flour

Steps:

  • Boil 1-1/2 cup water, add onion soup mix and simmer for 5 minutes. Add 1/2 cup water and 2 teaspoons flour. Bring to a boil.

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