These juicy French Onion Burgers bring the rich, savory flavors of classic French onion soup to a mouthwatering beef patty. Ready in just 38 minutes, they’re perfect for busy weeknight dinners or weekend cookouts.
Each burger packs 39g of protein and features a delightful combination of caramelized onions, melted cheese, and perfectly seasoned meat that’ll make your taste buds dance. Whether you’re cooking for family or entertaining friends, this 574-calorie masterpiece delivers restaurant-quality results right from your kitchen.
Ingredients for French Onion Burgers
- Ground Chuck (80/20): 1½ pounds, perfect for juicy, flavorful burgers
- Onion Soup Mix: 1 packet, adds depth and savory flavor
- Onions: 2 large, thinly sliced (red, sweet, or yellow work great)
- Butter: 2 tablespoons for caramelizing onions
- Balsamic Vinegar: 1 tablespoon, enhances caramelization
- Gruyere Cheese: 6 slices, perfect melting cheese
- Brioche Buns: 6, adds buttery sweetness
- Bacon: 6 slices, optional but recommended
- Arugula: Fresh, adds peppery crunch
For the Horseradish Aioli
- Mayonnaise: ½ cup as base
- Horseradish: 1 tablespoon for kick
- Lemon Juice: ½ teaspoon for brightness
- Garlic: 1 clove, minced
Preparation Steps
- Prepare the Aioli: Mix mayo, horseradish, lemon juice, and garlic. Let flavors meld for at least 30 minutes
- Shape the Patties: Gently mix onion soup mix into meat, form 6 patties, make thumb indentation in center
- Caramelize Onions: Cook in butter until golden, add balsamic and sugar for extra flavor (about 15 minutes)
- Grill Burgers: Cook 3-4 minutes per side, add cheese at the end
- Assembly: Layer aioli, patty, bacon, caramelized onions, and arugula on toasted brioche buns
Cooking Tips & Techniques
Let me share some friendly tips about making these amazing French onion burgers! The secret to juicy burgers lies in that thumbprint indent you make in the center – it keeps them from puffing up while cooking.
When mixing the onion soup seasoning, use a light touch – overworking the meat can make your burgers tough. For those gorgeous caramelized onions, patience is key! Keep the heat medium-low and let them slowly brown for the sweetest flavor.
Smart Substitutions
Don’t have all the exact ingredients? No worries! You can swap the Gruyere cheese for Swiss or provolone – they’ll still give you that lovely melty texture. The horseradish aioli can be adjusted to your taste – use less horseradish if you prefer it milder.
For the buns, any sturdy roll will work if you can’t find brioche, though brioche adds an extra touch of richness. Making it vegetarian? Try this same recipe with your favorite plant-based patty!
Make-Ahead & Storage
The best part about this recipe is how much you can prep ahead! The horseradish aioli stays fresh in the fridge for up to 2 weeks – perfect for making extra.
You can caramelize the onions a day or two before and reheat them when needed. If you’re meal prepping, form the patties and separate them with wax paper – they’ll keep in the fridge for 24 hours or in the freezer for up to 3 months.
Serving Ideas
These burgers are super filling on their own, but they shine even more with simple sides. Try them with crispy sweet potato fries, a light mixed green salad, or some tangy pickles. Want to make it fancy? Serve smaller versions as sliders at your next party! The horseradish aioli makes an amazing dip for your fries too.
French Onion Burgers
Equipment
- Grill
- Large skillet
- Mixing bowl
Ingredients
For the Burgers
- 1 1/2 pounds ground chuck (80/20)
- 1 packet Onion Soup Mix or homemade
Caramelized Onions
- 2 onions red, sweet or yellow, thinly sliced
- 2 Tablespoons butter
- 1 Tablespoons balsamic vinegar
- 1/2 Tablespoon granulated sugar
Horseradish Aioli
- 1/2 cup mayonnaise
- 1 Tablespoon horseradish
- 1/2 teaspoon fresh lemon juice
- 1 garlic clove minced
Toppings
- 6 slices Gruyere cheese
- 6 hamburger buns brioche
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.
