French Onion Soup Burgers

1. 1

   Halve and thinly slice onions. Brown butter in large heavy bottomed skillet, add onions and cook slowly over low heat, stirring infrequently, until onions are caramelized and slightly crispy, about 45 minutes. Be careful not to burn them. Remove from skillet and drain on paper towels.

2. 2

   While onions cook create 8 thin (about 1/2 inch) hamburger patties. For best results try to retain as much of the original grind of the meat.

3. 3

   Slice the Gruyere cheese into 12 thin slices (enough to cover four burgers) and grate the remaining cheese.

4. 4

   Form four burgers by placing a rounded tablespoon of cheese onto four of the patties and top with remaining patties, pressing edges to seal in the cheese.

5. 5

   Shake enough of the bouillon to cover both sides of burger and repeat with the fresh ground pepper. (do not add salt, the cheese and the bouillon is enough sodium).

6. 6

   Grill burgers over a hot charcoal grill about 6 minutes per side, adding the sliced gruyere after flipping the burgers. Toast the buns on the grill.

7. 7

   Mix the mayo and the dijon mustard in a small bowl and top one side of grilled buns with the mixture. Top burgers with onions and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.