Nothing is better than a good grilled French onion burger!
by Jess Larson
Nothing is better than a good grilled French onion burger! This easy recipe has been in my family since I was a kid – a simple homemade ground beef burger made with dry onion soup mix seasoning & Worcestershire sauce for a flavorful, juicy & satisfying grilled burger every time! Made in less than 25 minutes. Serve ’em up plain & simple, or dress ’em up with crispy bacon, caramelized onions & a light + fluffy brioche bun.
Mom’s recipe for the best French onion burgers requires these three simple but smart ingredients…
- 85% lean ground beef keeps these burgers nice and juicy (while also helping avoid flare-ups on the grill!)
- A splash of Worcestershire sauce (aka my favorite little secret weapon for adding TONS of umami flavor to any burger!)
- One full packet of store-bought dry onion soup mix to season the burgers throughout with rich French onion flavor that’s so freakin’ good and with hardly any effort involved!
Serve them plain or doll ’em up with some over-the-top toppings: fancy cheese, bacon, a pile of easy caramelized onions, you name it. Easy-meets-fancy for the win!!!
Tips and Tricks for Making Your Burgers Taste Better!
Because this homemade beef burger recipe is so simple, in both its ingredients and its preparation, your grilling technique is also incredibly important to help achieve restaurant-quality burgers right at home!
In my experience, there are 5 essential but easy tips for making the best grilled burgers…
Fat content matters! While some swear by using 80% lean ground beef, I much prefer keeping things slightly leaner with 85% lean ground beef. Why? ⇢ I find 85% lean to be much easier to handle and much easier to avoid flare-ups on the grill. Be sure to buy your burger meat straight from the butcher to ensure it’s as fresh as possible.
Do NOT overmix the burgers. Overmixing the French onion burger mixture will yield dry and tough burger patties. No one wants that! Mix the burgers just until all the ingredients are combined. It’s okay if they’re a little rustic!
Size matters. We love our burgers juicy and thick, so I always opt for a 1/3-pound patty with 1-inch thickness. Tip! ⇢ Be sure to press your burger patties out so they’re slightly larger than the size of your burger bun. The burgers contract and shrink a little as they cook.
Indent the center of the burger patties. Just before you place the onion soup mix burgers on the grill, use your thumb to press an indent into the center of each patty. Why? ⇢ Burgers puff up quite a bit as they cook. A small indent helps them cook more evenly.
Lastly, don’t overcook them! Overcooking is the most sure-fire way to end up with sad, dry, crumbly burgers. As long as you’re using high-quality beef, there’s no reason to cook them to death! We stick with just 2-3 minutes per side, over medium-high heat, and they’re perfect every time.
No Grill? Use the Stovetop!
If you do not have access to an outdoor grill, you can also cook these French onion burgers on the stovetop. Rather than using a grill pan, I suggest using a well-seasoned cast-iron skillet. Work in batches as needed to avoid overcrowding the pan, and refer to the Recipe Notes, below, for full stovetop cooking directions.
Ingredients
- 1 ⅓ pounds 85% lean ground beef
- 1 1-ounce envelope onion soup seasoning mix
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Morton coarse kosher salt
- for serving: toasted brioche burger buns, white cheddar or cheese of choice, crispy bacon, caramelized onions (below), lettuce, tomato, mustard, ketchup, Dijonnaise (below), etc.
for the caramelized onions (optional):
- 2 large sweet onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon Morton coarse kosher salt
- 1 teaspoon balsamic vinegar
Instructions
- Prep: Prepare the grill for medium-high direct grilling, 450-500 degrees F. Prep any toppings and condiments as desired (see below).
- Mix and form the burger patties: Add the ground beef, onion soup seasoning mix, Worcestershire sauce and kosher salt to a large mixing bowl. Using your hands, mix just until well combined. Be careful not to overmix as it yields a dryer, tougher burger. Divide the mixture into 4 equal portions. Press each portion into a 1-inch thick burger patty. Use your thumb to press a slight indent in the center of each burger patty.
- Grill the burgers: Place the burger patties on the grill grates, directly over the flame. Grill 3 minutes per side for medium doneness. If you prefer a less/more done burger, grill for 1 minute less/more. If making a cheeseburger, add the cheese to the burger patties in their last minute of grilling. Toast the St Pierre Brioche Burger Buns while you’re at it – see below!
- Serve the French onion burgers: Build your burgers as desired. At our house, the toasted St Pierre brioche buns get a quick schmear of Dijonnaise, topped with leafy lettuce, a French onion burger, crispy bacon, and caramelized onions. Serve immediately. Enjoy!
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