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Make Horseradish Aioli by mixing the ingredients together in a bowl at least 30 minutes (or up to 2 weeks) before assembling burgers.
(Courtesy of Lauren Allen)Prepare 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.
(Courtesy of Lauren Allen)Make Caramelized Onions: Melt butter in a 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 10-15 minutes.
(Courtesy of Lauren Allen)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 then flip. 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 then remove to a plate and allow to rest for a few minutes before assembling.
(Courtesy of Lauren Allen)Assemble: Toast burger buns if desired and a spoonful of aioli on the buns. Top with burger patty, bacon, caramelized onion, arugula or lettuce, then the top bun.
(Courtesy of Lauren Allen)Serve these onion burgers with French fries or Air Fryer Sweet Potato Fries, fresh fruit or a side salad.
(Courtesy of Lauren Allen)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.
Author: Lauren Allen
Servings: 6 Burgers
Calories: 574
Prep: 10 Minutes
Cook: 28 Minutes
Total: 38 Minutes
Ingredients
For the Burgers
For the Caramelized Onions
Toppings
Horseradish Aioli
Instructions
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.
Notes
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.
Nutrition
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
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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