French Onion Burgers

French Onion Burgers Bring Serious Flavor to Burger Night

As someone who is obsessed with all things French onion soup (you know if you’ve tried my French Onion Stuffed Meatloaf or these French Onion Stuffed Meatballs), it’s about time I attempted a French onion burger. I originally dreamt these up for National Burger Month in May, but I just can’t stop making them! They’re such a fun way to push out of your standard cheeseburger comfort zone.

Inspired by the bold, savory flavors of classic French onion soup, they are even more deliciously indulgent than the cheeseburger you crave. Not only are the patties topped with sweet, rich caramelized onions, but they’re also stuffed with them for even more savory goodness. With each bite, you’ll get the perfect blend of juicy beef, rich onion, melty gruyere, and creamy caramelized onion spread. Whether you’re hosting a summer barbecue or simply craving a meal that’s far from ordinary, these burgers are guaranteed to impress. Bonus tip! Any leftover French onion spread makes an incredible sandwich topping (or dip for chips and veggies)!

If you’re looking to dress up on burger night, you’ve come to the right place! Here are just a few of the reasons I am 99.9% sure you’ll go bonkers for these:

• Packed with flavor. The combination of caramelized onions, melty cheese, and juicy beef gives you all the bold, savory flavors of French onion soup. Just in burger form!
• Juicy as can be. No dry burger patties here. These burgers are grilled to juicy perfection. Plus, the caramelized onions inside add extra moisture, making every bite even more succulent and satisfying.
• A break from the norm. These burgers bring all the comfort of a classic cheeseburger, while adding just enough personality to keep things exciting. They’re familiar yet unforgettable at the same time.

What You’ll Need

Headed to the store? Here’s your shopping list! Be sure to scroll to the recipe card below for exact measurements.

For the caramelized onions

• Olive oil – If you’d like to use a combination of olive oil and butter to caramelize the onions, you can.
• Onions – I went with yellow onions. You could use red onions or even shallots instead, though.
• Seasonings – I kept things simple with salt, pepper, and thyme. I prefer fresh herbs as a general rule, but you can use dried thyme in a pinch.
• Beef broth – The beef broth helps keep the pan from drying out while you caramelize the onions. It also imparts big French onion soup flavor to the dish. You can use water or chicken broth instead, but it won’t be quite the same.
• Red wine – Any dry red wine, such as a merlot, cabernet sauvignon, or pinot noir, will do. Pick something quality (as opposed to plain ol’ cooking wine) for the best flavor. No wine? Beef broth will do just fine.

To make the French onion spread

• Mayonnaise – You could omit the mayo and use all Greek yogurt (or vice versa), but I like the combo.
• Plain Greek yogurt – I love the tang that the Greek yogurt contributes to the spread. Non-fat, low-fat, or full-fat Greek yogurt will work. The choice is yours!
• Some of the caramelized onions – Save plenty to stuff the burgers with!
• Dijon mustard – Whole grain mustard would also be fun.
• Seasonings – Parsley (fresh or dried), salt, and pepper.

For the burgers

• Lean ground beef – 85/15 is ideal, in my opinion. You could use leaner beef (90/10) or fattier beef (80/20) if you prefer.
• Seasonings – Parsley (fresh or dried), salt, and pepper. Sometimes I’ll throw some garlic powder in there, too.
• Gruyere cheese – The gruyere is very reminiscent of French onion soup, which I love. That said, you could 100% opt for a different cheese. Blue cheese, sharp cheddar, or even brie would be amazing.
• Burger buns – I love brioche buns for these burgers. Gluten-free? Try my Gluten Free Hamburger Buns!
• Bibb or butter lettuce – Feel free to add other classic burger toppings as well, such as tomatoes or pickles.

How to Make French Onion Burgers

These stuffed burgers may look fancy, but they’re actually pretty darn easy to make. Here’s how it’s done (have a look at the recipe card below for more in-depth instructions):

• Caramelize the onions. Heat oil in a skillet over medium heat, add onions, salt, and pepper, and cook for 15-20 minutes, stirring frequently. Season with thyme.

• Reduce. Add the wine and broth to the skillet. Reduce until very little liquid remains.
• Cool. Allow the onions to cool before making the dip.

• Make the French onion spread. Whisk together the mayo, yogurt, mustard, and seasonings, along with a bit of the caramelized onions.

• Season the beef. Use your hands to mix together the beef, parsley, pepper, and salt.
• Stuff. Divide the beef into 4 equal balls and flatten each into a very thin patty. Place one tablespoon of the caramelized onions in the center of each and wrap the meat around it.

• Grill. Preheat your grill to medium-high heat. Grill the stuffed patties for 5-6 minutes per side.
• Melt. During the last couple of minutes, divide the remaining caramelized onion between the burgers and top with 1/4 of the Gruyere cheese.
• Assemble. Toast the buns on the grill and load ’em up with the burger patties, lettuce, and French onion spread. 

Tips and Variation Ideas

Want to get these burgers right on your first go? Pay attention to the following tips and tricks! I tacked on a few variations as well, just in case you’re in a creative mood:

• Prevent burning. Take your time caramelizing the onions to keep them from burning. Keep the heat at medium (or even lower, if your stove cooks a little cooler) and stir frequently. If the pan starts to dry out, add a splash of broth or water.
• Let the onions cool. Let the onions cool before you make the spread; otherwise, the yogurt will separate.
• Don’t over-stuff. You only need about one tablespoon of caramelized onion in each burger. This will allow you to easily wrap the meat around the filling and seal it inside. Over-stuffing will cause the filling to spill out on the grill.
• Stuffing addition. If you’d like to add a cube of gruyere or brie cheese to the burger stuffing, go for it! Just be careful not to over-stuff!
• Rest the burgers. After taking the burgers off the grill, let them rest for a few minutes. This gives the juices time to redistribute throughout the meat for juicier, more flavorful bites.
• Toppings galore. Want to make these French onion burgers even more special than they already are? Consider adding cooked bacon, blue cheese, avocado, tomatoes, pickles, or whatever other fun burger topping you’re into!
• Bun swap. Not a brioche fan? Use any bun you prefer (my Gluten Free Hamburger Buns are a great option). Otherwise, make it a keto-friendly meal and wrap ’em in lettuce wraps!

Storing and Reheating Extras

• Refrigerator. If you find yourself with leftovers, store the burgers and spread in separate airtight containers. They will keep in the fridge for up to 3 days.
• Freezer. Store the burgers in a freezer-safe airtight container. You can store them in the freezer for up to 3 months and thaw them in the fridge when you’re ready.
• To reheat. Arrange the burgers in a baking dish and cover them with aluminum foil. Bake at 325°F for 10-15 minutes or until heated through. Meanwhile, toast fresh buns and assemble the burgers (with fresh lettuce) when they come out of the oven.

You may have noticed that I didn’t mention the spread in the freezing instructions. That’s because it doesn’t freeze/thaw well. If you plan on freezing these burgers, you will want to whip up a fresh batch of spread before reheating. Be sure to think ahead because this also means you will have to caramelize some onions again.

More Ways to Make Burgers