RecipeFrench Onion Soup Burgers
- Calories: 250
- Protein: 29 g
- Total Fat: 14 g
- Unsaturated Fat: 9.5 g
- Saturated Fat: 4.5 g
- Cholesterol: 65 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 1 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 710 mg
Sure, you could grill up a regular old burger, but why not be a little more creative? Try this variation—it’s beyond! Inspired by a mouthwatering combo of a French Onion Soup and a “Jucy Lucy,” these burgers are super savory, scrumptious and satisfying. Each one is filled with lots of melty cheese and caramelized onions (oh my goodness, bite into one and see for yourself). They are the perfect way to surprise your guests and add flavor and intrigue to any cookout.
- Prep time
- Total Time
For the caramelized onions:
- • 1 teaspoon unsalted butter or extra virgin olive oil
- • 2 large yellow onions, thinly sliced (about 4 cups)
- • ½ teaspoon dried thyme
- • ¼ teaspoon kosher salt
- • ¼ teaspoon fresh ground black pepper
- • 1½ cups reduced-sodium chicken broth, beef broth, or water
For the burgers:
- • 1 pound 93% lean ground turkey (alternatively, you can use ground sirloin)
- • 1 tablespoon Worcestershire sauce
- • 1 teaspoon onion powder
- • ½ teaspoon garlic powder
- • ¾ teaspoon kosher salt
- • ½ teaspoon ground pepper, or to taste
- • 4 oz Gruyere cheese, cut into 4 (1-inch) cubes
- • 4 whole-grain English muffins, toasted (optional)
- • 1 cup loosely packed baby arugula (optional)
- • ¼ cup sliced pickles (optional)
To make the caramelized onions, melt the butter in a large skillet over medium heat. Add the onions, thyme, salt and pepper, and stir everything to combine. Cook the onions for about 25 to 30 minutes, stirring occasionally, and slowly adding the broth about ¼ cup at a time, throughout the caramelization process, to help scrape up the brown bits from the bottom of the pan, and to prevent the onions from sticking. You will end up with about 1¼ cups of deeply golden, soft, and sweet onions. Transfer the onions to a bowl, and set aside until cool enough to handle.
To prepare the burgers, add the ground turkey to a large mixing bowl with the Worcestershire sauce, onion powder, garlic powder, salt, and pepper, and mix to evenly combine. Divide the meat into 4 equal portions, and roll into balls. Flatten each of the balls to about ¼-inch-thick patty, and add a cube of Gruyere and a heaping tablespoon of caramelized onions to the center. Carefully fold the turkey mixture around the cheese and onions, and gently press, pat, and roll the burger until it is sealed around the ingredients, and once again, formed into a ball. Repeat for all 4 burgers.
Generously mist a large sauté pan with nonstick oil spray, and warm over medium-low heat. Once the pan is hot, add the burgers (flatten each ball into a large patty), and cook for 6 minutes. (Pro tip: Be careful not to move or flip the burgers before the full six minutes. This will ensure that the burger remains intact, and the fillings don’t spill out before they are ready to be served.) If your burgers do not seem ready to be flipped after 6 minutes, turn the heat to low and cook for an additional 1 to 2 minutes longer or until they feel firm enough to release easily. Mist the uncooked tops with additional oil spray before flipping to ensure they don’t stick. Carefully flip the patties, cover the pan with the lid, and cook for an additional 6 minutes. Transfer each patty to a toasted English muffin and top with baby arugula, pickles, and some of the remaining sautéed onions.
Nutrition provided for 1 burger with ground turkey.
Add 100 to 130 calories if enjoying on an English Muffin.
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