French Onion Soup Burgers

A French onion soup cheeseburger on a plate, with provolone, swiss, and caramelized onions.

5 from 1 vote

These French Onion Soup Burgers are a super flavourful fusion of the classic soup, and burgers. Easy to make, we love them as a camping meal!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, French

Diet: Gluten Free

Servings: or 4 burgers

Calories: 840kcal

Equipment

Grill or Campfire

Ingredients

French Onion Soup Burger

1 lb Ground Beef Not lean
½ packet Onion Soup Mix
½ teaspoon Ground Pepper
¼ teaspoon Dried Thyme

Caramelized Onions

¼ cup Butter or Bacon Fat
2 Large Onions peeled and thinly sliced
¼ cup Dry White Wine
¼ teaspoon Dried Thyme
Salt & Pepper

Assembly

3-4 slices Provolone Cheese
3-4 slices Swiss Cheese
3-4 Onion Buns

Instructions

French Onion Soup Burgers

Place ground beef in a large bowl, along with the onion soup mix, pepper, and thyme.
Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture.
Don’t overhandle it or squeeze!
Divide the chilled ground beef mixture into 3 or 4 equal balls.
Gently flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger - with a slight indent in the center of each patty.
Cover and chill for 20 minutes - you want the patties cold when they go on the grill!

Caramelized Onions

In a large pan over medium-high heat, melt the butter or bacon fat.
Add the onion slices and a little salt and cook - stirring often - until the onions are golden brown. This usually takes about 20 minutes or so.
Add the wine and thyme to the pan, continue stirring until all of the liquid has cooked off. Season with a little salt and pepper, to taste, set aside.
As the onions are starting to look golden brown, prepare your French Onion burgers:

French Onion Soup Burger Assembly

Place French Onion Soup burgers on the grill grates, grill over medium heat until the internal temperature reaches 160 F on a meat thermometer / instant-read thermometer.
Note: 165 F is the temperature generally accepted as being the safest minimum internal temperature.
If you prefer medium or medium-rare doneness, it’s usually more like 2-3 minutes on each side, and aiming for 130 -145 F.
Top each with a slice of Provolone and a slice of Swiss cheese, allow to melt.
Split your hamburger buns, toast if desired,
Top with a burger patty and caramelized onions, Serve immediately.

Notes

Leftover French Onion Soup burgers can be cooled to room temperature and kept in an airtight container the fridge for up to 3 days. I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.

Note: You can cook these on the stovetop, if you prefer. I like to use a large nonstick pan to cook the beef patties over medium heat, but a large cast-iron skillet / cast iron pan over medium-high heat is also a good option.

Nutrition