I first created these burgers when looking to elevate our family cookout. The combination was such a hit that my brother-in-law now requests them at every summer gathering. The rich flavor profile feels like restaurant quality but comes together easily in your own kitchen.
Ingredients
- Ground beef: the foundation of our burger with 80/20 fat content creating the juiciest results
- Large onions: sweet varieties like Vidalia or yellow onions caramelize beautifully
- Butter: adds richness to the caramelization process
- Sugar: accelerates the browning of onions and enhances their natural sweetness
- Beef broth: deglazes the pan and adds depth to the onion topping
- Worcestershire sauce: provides umami depth to the beef patties
- Fresh thyme: brightens the rich flavors with herbal notes
- Gruyère cheese: traditional French onion soup cheese that melts beautifully
- Hamburger buns: brioche buns offer the best complement to these rich flavors
- Garlic: optional addition that elevates the toasted buns
How To Make Onion Soup Burgers
- Caramelize the Onions:
- Melt butter in a large skillet over medium heat. Add thinly sliced onions with a sprinkle of sugar. Cook with patience for 20-25 minutes, stirring occasionally until they transform from white to golden to deep amber brown. The sugar helps accelerate caramelization but the true magic happens when you allow them to slowly develop their natural sweetness. Splash small amounts of beef broth whenever the bottom of the pan gets too dark.
- Season and Shape the Patties:
- Place ground beef in a mixing bowl and season with salt, pepper, and Worcestershire sauce. Mix gently with your hands just until combined. Overworking the meat will result in tough burgers. Form into four equal patties, making them slightly larger than your buns as they will shrink during cooking. Press a slight dimple in the center of each patty with your thumb to prevent them from puffing up.
- Cook the Burgers:
- Heat a skillet or grill to medium-high heat. Cook patties for about 4-5 minutes per side for medium doneness. For best results, flip only once and resist pressing down on the patties which squeezes out precious juices. Allow the burgers to rest for 2-3 minutes after cooking to redistribute juices.
- Prepare Gourmet Buns:
- While burgers are resting, mix minced garlic with softened butter if using. Spread on both cut sides of buns and toast in a clean skillet or under the broiler until golden brown, about 30-60 seconds. The toasted buns provide structure to hold the juicy burger and prevent sogginess.
- Assemble and Melt:
- Place cooked burgers on bottom buns. Top each with a generous portion of caramelized onions and a slice of Gruyère or Swiss cheese. Place under broiler for 1-2 minutes until cheese melts and becomes bubbly with slightly browned edges. Sprinkle with fresh thyme leaves and top with remaining bun half.
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