French Onion Soup au Gratin Stuffed Burgers

Preparation 00:00 Cook Time 00:00 Total Time 0:00
Serves 4     adjust servings

Epic beef burgers stuffed with caramelized onions and topped with more onions plenty of cheese. 


For the onions

  • 1 Tablespoon olive oil
  • 2 onions, halved and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 cup beef broth
  • 1/4 cup red wine (or additional beef broth)

For the French onion spread

  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 Tablespoons of the onion mixture
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley
  • pinch salt and pepper, to taste

For the burgers

  • 1 1/3 pounds lean ground beef
  • 1 Tablespoons minced fresh parsley or 1 teaspoon dried parsley
  • 1/2 teaspoon pepper
  • 1 teaspoon kosher salt
  • 4 oz gruyere cheese, shredded, divided
  • 4 brioche buns (or gluten free buns, if needed), sliced open
  • Bibb or butter lettuce


For the onions:

  1. Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
  2. Add thyme, sauté for minute or two, then add the wine and beef broth.
  3. Reduce until very little liquid remains.
  4. Set aside to cool.

For the French onion spread:

  1. In a small bowl, combine all of the ingredients and stir to combine. Store in the refrigerator until ready to use. 

For the burgers:

  1. In a bowl, combine the beef, parsley, pepper, and salt, and gently combine with your hands.
  2. Divide the meat mixture into four equal pieces.
  3. Take one piece of the meat mixture and flatten into a very thin patty. Place about a tablespoon of the onions in the center of the patty and wrap the meat around the onions to form a burger, sealing as best you can. Repeat with the remaining three pieces of meat.
  4. Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to desired doneness. For the last couple minutes of grilling, divide the remaining onion mixture on top of the burgers and top each with a quarter of the Gruyere cheese.
  5. Lightly toast the buns on the grill. Place one burger on the bottom half of each bun, top with lettuce and French onion spread. 

Recipe Notes


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