Hamburguesa de cebolla francesa
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Here’s the burger we are grilling all summer long as it takes inspiration from the classic French onion soup, one of our family’s favorite winter meals. These juicy, grilled burgers are piled high with caramelized onions, topped with gooey Gruyère cheese, and served on buttery, toasted brioche buns.
Ingredients
- 1 1/2 pounds ground beef, 80% lean
- 3-4 tablespoons butter, divided
- 2 medium yellow onions, sliced
- 1/4 cup white wine
- 2 teaspoons chopped fresh thyme
- 1 tablespoon finely minced shallot
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup finely shredded Gruyère cheese
- 4 brioche hamburger buns
- 1-2 tablespoons Dijon mustard
- 1 cup arugula
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Directions
Melt 2 tablespoons butter in a skillet over low heat in Hestan NanoBond 11” Skillet on the grill; add onions. Simmer 30-45 minutes to caramelize and develop a deep golden color, adding small amounts of water as necessary to prevent burning. Add white wine, simmer and stir until wine has cooked off and the flavors combine, 3-5 minutes; set onions aside and keep warm.
In a Hestan Provisions Medium Mixing Bowl, hand blend thyme and shallots with the ground beef, form into four patties and season both sides with salt and pepper. Place on Hestan OvenBond Quarter Sheet Pan and refrigerate 10-15 minutes.
Brush cut sides of buns with butter and pan sear or grill to golden brown.
Pan sear or grill patties 4-5 minutes on one side, flip and top each with caramelized onions and Gruyère cheese. Continue to cook another 4-5 minutes until the burger reaches an internal temperature of 160°F.
Spread Dijon on bottom half of buns, top with burgers with arugula and bun tops and enjoy!
