How to Make the Ultimate French Onion Burger!

Ingredients

• 2.5 lb Ground Beef (80/20) (fresh, cold for juicier burgers)
• 1.5 packet French Onion Dip (all natural) (approx 12 oz total; 1 packet mixed into meat, half saved for later)
• 2 medium Yellow Onion (thinly sliced lengthwise)
• 2 Tbsp Unsalted Butter (for sautéing onions)
• 1 Tbsp Olive Oil (helps prevent sticking)
• 2 Tbsp Kentucky Bourbon (deglazes onions and adds depth)
• 4 slice Baby Swiss Cheese (melted on each patty)
• 4 piece Burger Buns (toasted on griddle)
• 1 Tbsp Butter (for buns) (for buttering buns before toasting)
• 1 Tbsp Oil (for griddle) (light coating to prevent sticking)

Instructions

1. Mix Beef and Dip

   In a large bowl, combine 2.5 lb 80/20 ground beef with 1.5 packets (≈12 oz) of all‑natural French onion dip. Mix gently until just incorporated, using clean gloves.

   Time: PT5M

2. Slice Onions

   Peel two medium yellow onions and slice them lengthwise into thin half‑moons (about 1‑2 mm thick).

   Time: PT5M

3. Sauté Onions

   Heat a large skillet over high heat. Add 2 Tbsp butter and 1 Tbsp olive oil. When melted, add the sliced onions and cook, stirring occasionally, for about 3 minutes until they begin to soften.

   Time: PT3M

   Temperature: high

4. Deglaze with Bourbon

   Pour 2 Tbsp Kentucky bourbon over the onions. Stir; the liquid will sizzle and change the onion color.

   Time: PT1M

   Temperature: high

5. Simmer Onion Mixture

   Stir in the remaining half‑packet of French onion dip. Cover the skillet, reduce heat to medium‑low, and let simmer for 30 minutes, stirring occasionally, until the mixture thickens and becomes jam‑like.

   Time: PT30M

   Temperature: medium-low

6. Shape Patties

   Divide the seasoned meat into four equal portions (≈1 lb each). Place each ball between two sheets of parchment paper. Using a flat‑backed plate, press down firmly to flatten into even patties about ¾‑inch thick.

   Time: PT5M

7. Preheat Griddle

   Preheat a griddle or cast‑iron skillet over medium‑high heat until hot.

   Time: PT5M

   Temperature: medium-high

8. Toast Buns

   Lightly brush the cut sides of the buns with a little oil, then add a dab of butter. Place buns cut side down on the hot griddle and toast until golden, about 2 minutes.

   Time: PT2M

   Temperature: medium-high

9. Grill Burgers

   Place the pressed patties on the hot griddle. Cook for about 4 minutes on the first side, then flip. Add a slice of baby Swiss cheese to each patty and cook another 3 minutes until the cheese melts and the internal temperature reaches 160 °F.

   Time: PT7M

   Temperature: medium-high

10. Assemble Burger

    Spread a spoonful of the caramelized onion‑dip mixture on the bottom bun, place the cheese‑topped patty, add extra onion mixture if desired, then top with the bun lid. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

2 g