Name: Summer Houses French Onion Burger Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 lb ground beef (80/20); 1 tsp salt; 0.5 tsp black pepper; 1 tbs Worcestershire sauce; 0.5 tsp garlic powder; 1 tbs unsalted butter (for pan, melted); 2 cups yellow onions, thinly sliced; 2 tbs unsalted butter; 1 tbs olive oil; 0.5 tsp granulated sugar; 0.5 tsp salt; 1 tsp fresh thyme leaves (optional); 2 tbs dry red wine or beef broth (to deglaze); 4 oz Gruyère cheese, sliced or shredded; 2 tbs caramelized onion jus (from topping); 2 pcs burger buns (brioche or potato), split; 1 tbs unsalted butter (for toasting buns); 2 tsp mayonnaise (optional); 0.5 cups arugula or lettuce (optional)

Method

Burger Patties

Mix and shape

Place ground beef in a bowl. Add 1 tsp salt, 1/2 tsp black pepper, 1 tbsp Worcestershire sauce, and 1/2 tsp garlic powder. Gently mix just until combined — do not overwork. Divide into two equal portions and form into patties about 3/4 inch thick, slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing during cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbsp melted butter. When butter is sizzling and the pan is hot, add patties (do not overcrowd). Cook 3-4 minutes on the first side without moving to develop a crust. Flip and cook another 3 minutes for medium; adjust time +/- 1-2 minutes for desired doneness. During the last 1-2 minutes of cooking, top each patty with half of the Gruyère (about 2 oz per patty) and cover the pan for 30-60 seconds to melt the cheese. Remove patties to a plate and tent loosely with foil to rest.

French Onion Topping

Caramelize onions

While patties rest (or start before cooking patties if preferred), heat a large skillet over medium heat and add 2 tbsp butter and 1 tbsp olive oil. Add the thinly sliced onions, 1/2 tsp salt, and 1/2 tsp granulated sugar. Stir to coat. Cook, stirring every 2-3 minutes, adjusting heat to maintain a gentle brown (reduce heat if they risk burning), for 20-30 minutes until deep golden and soft. Scrape brown bits from the pan occasionally to aid caramelization.

Deglaze and finish

When onions are deeply browned, add 2 tbsp dry red wine or beef broth to deglaze the pan, scraping up browned bits. Stir in 1 tsp fresh thyme leaves if using. Continue cooking 1-2 minutes until liquid reduces and onions are glossy. Taste and adjust seasoning with a pinch more salt if needed. Reserve about 2 tbsp of the flavorful onion jus for the assembly; the rest will be used as the main topping.

Cheese & Assembly

Toast buns

Spread 1 tbsp softened butter across the cut sides of the 2 buns. In a clean skillet over medium heat (or under broiler), toast the buns cut-side down until golden and slightly crisp, about 1-2 minutes. Remove and set aside.

Assemble burgers

If using mayonnaise, spread 1 tsp on each bottom bun. Place the rested, cheese-topped patty on each bun bottom. Heap a generous portion of the caramelized onions on top of each patty. Spoon the reserved 1 tbsp onion jus (per burger: total 2 tbsp reserved earlier) over the onions to add savory depth. Add arugula or lettuce on top if desired. Cap with the toasted top bun.

Serve

Serve immediately while the cheese is melty and onions warm. Optionally serve with fries or a simple salad.