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French Onion Soup Burger Recipe by Tasty
This French Onion Soup Burger is the ultimate smash burger experience: a triple-stacked, mustard-fried masterpiece blanketed in a rich, silky Gruyère and white cheddar French onion cheese sauce that cascades right down the sides. It's surprisingly doable on a weeknight and uses a clever ring mold trick to get that dramatic, restaurant-worthy sauce pour at home. The burgers are smashed thin and crispy on a screaming-hot cast-iron skillet, layered with Swiss cheese and jammy caramelized onions, then finished with crispy fried onions for crunch.
Rezept
Zubereitungszeit ca. 40 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 25 Minuten
Zutaten:
- ⅔ cup whole milk
- ⅔ cup shredded gruyère cheese
- ¼ cup grated parmesan cheese
- ½ cup White cheddar cheese cubes
- 1 cup french onion dip, (from 1 [8-ounce] jar)
- 2 teaspoons French onion dip seasoning
- 2 medium yellow onions, thinly sliced into ⅛-inch rounds
- 9 oz 80% lean ground beef
- yellow mustard, as needed
- 5 teaspoons French onion dip seasoning, divided
- 3 slices swiss cheese
- French Crispy Fried Onion, for garnish
- fresh thyme, for garnish
Arbeitsschritte:
- Slice the onions into ⅛-inch rounds. Transfer the onions to a small bowl, season with kosher salt to help draw out moisture, and set aside.
- Make the French onion cheese sauce: Warm the milk in a small saucepan over medium heat until steaming. Whisk in the Gruyère and Parmesan until fully melted and smooth. Add the white cheddar and French onion dip, whisking continuously until the cheddar is fully melted and the sauce is silky. Stir in 2 teaspoons of French onion dip seasoning and whisk until glossy and smooth. Reduce the heat to low and keep the sauce warm, whisking occasionally.
- Divide the ground beef into three 3-ounce balls, taking care not to overwork the meat.
- Preheat a large cast-iron skillet over high heat until it reaches 500˚F (260˚C).
- Drizzle yellow mustard over the top of each beef ball. Place the beef balls onto the hot skillet, mustard-side down, then quickly smash each one into a thin patty. Sprinkle 1 teaspoon of the French onion dip seasoning evenly over all three patties, then top each with a generous amount of the salted onion slices. Cook undisturbed until the edges are deeply browned, lacy, and crisp, about 2 minutes.
- Flip each patty and smash again. Sprinkle the remaining ½ teaspoon of French onion dip seasoning over the patties, then top each with a slice of Swiss cheese. Place the top bun on one patty and the bottom bun on another patty to steam. Cook until the cheese is melted and the onions are browned, about 2 minutes.
- Set the bottom bun on a plate. Stack the first patty cheese-side up, followed by the second patty cheese-side up, then the third patty with the top bun still attached.
- Place a 3-inch ring mold on top of the bun. Carefully pour about ¼ cup of the warm French onion cheese sauce into the ring mold, then slowly lift the mold straight up and allow the sauce to cascade down all sides of the burger.
- Top with crispy fried onions and fresh thyme leaves. Serve immediately with the remaining French onion cheese sauce on the side for dipping.
- Enjoy!
