Steak House French Onion Burger

There are a lot of things I take pride in and strive to accomplish. Variety at the dinner table is something that I strive to do. Here we are, three weeks into September and I have yet to repeat myself in the kitchen.

I’m here to tell you, this burger just might be an exception to my “no-repeats” rule. It was that darn good. I actually suggested to Hubby that we run up to the store for more meat so I could make it again – the same night! These were the best burgers that I have ever cooked. Part of it was the blend of meats. Briskets and Chucks are cheap but oh so flavorful. The blend of the two is out of this world delicious. To achieve this blend, you could get friendly with your local butcher and have him grind up a nice mix. You could invest in a good meat grinder and do it yourself. Easier still, you could buy Wahlburgers Ground Beef Blend in the meat section of a well-stocked market. It’s the perfect blend of Brisket and Chuck cuts of beef with just the right amount of fat to bind it all together. The choice is yours.

Today is National Cheeseburger Day. And I’m here to tell you, this is one of the most delicious Cheeseburgers you will ever eat. All that sweet onion and creamy Provolone Cheese. This isn’t your ordinary Cheeseburger. But then, we aren’t ordinary, are we?

Steak House French Onion Burger
1/2 lb Ground Brisket
1/2 lb Ground Chuck
1 envelope Lipton Onion Soup Mix
1/2 Large Yellow Onion
2 1/2 tablespoons Butter
Pinch of Thyme
Beef Broth as needed
3 or 4 Toasted Onion Buns
3 or 4 slices Provolone Cheese
Butter for toasting buns
3 or 4 tablespoons Mayonnaise

Mix ground meats with onion soup mix. Set aside for flavors to develop while the sliced onions are caramelized.

Peel and slice the yellow onion as thin as possible. I use a slicer designed for making potato chips. It will make quick work out of slicing anything super thin. Break the onion into rings. Set aside.

Add butter to a skillet over medium heat. When butter has melted and is beginning to foam, scatter onions into the skillet. Sprinkle with thyme. Add a splash or so of broth. Cover and let simmer until onions are tender, about 4 minutes.

Remove lid and continue to cook until onions begin to caramelize. Once the onions are beautifully browned, remove from heat and keep warm until ready to use.

While the onions are cooking, brush the cut side of each onion bun with soft butter. Toast buns on in a skillet over medium heat until nice and golden. Wrap in foil and keep warm.

Form ground meat into patties. Three 1/3-pound burgers are perfect, but you could make four quarter-pound burgers if desired. With your thumb, place a dent in the top of each burger so that burgers will cook up flat and not crown as they cook.

Heat a cast iron skillet to medium-high heat. Cook burgers for about 3 to 4 minutes. Flip burgers, lower heat to medium. Cook for two more minutes. Top with cheese slices, then pile on the onions and continue to cook for about 2 minutes longer or to desired doneness.

To assemble burgers, brush bottoms of the buns with some mayonnaise. Top buns with burgers, then brush tops of buns with more mayonnaise. Place top bun on burger. For easier eating, cut the burgers in half.

 

Great with seasoned steak fries.