French Onion Burgers with Gruyère
Inspired by techniques from America's Test Kitchen.
Deeply caramelised onions give these beef patties a rich, sweet-savoury depth, crowned with bubbling melted Gruyère and peppery frisée.
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Method
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Equipment
- large frying pan (30 cm)
- 2 rimmed baking trays
- fish slice
- instant-read thermometer
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1160 kcal |
| Protein | 67.3 g |
| Carbohydrate | 46.7 g |
| of which sugars | 13.5 g |
| of which free sugars | 7.3 g |
| Fat | 77.3 g |
| of which saturates | 35.8 g |
| Fibre | 4 g |
| Salt | 3.71 g |
Protein per 100 kcal
5.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Onion jam
- 2 large onions, thinly sliced about 500 g
- 30 g unsalted butter
- 12 g light brown sugar about 1 tbsp
- 1 tbsp balsamic vinegar
- 1.5 g fine sea salt or table salt about ¼ tsp
Patties
- 1½ tsp finely chopped fresh thyme
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 800 g beef mince (about 15% fat)
- 5 ml vegetable oil
To serve
- 4 burger buns, split
- 340 g Gruyère, grated
- 85 g frisée (curly endive) leaves
- 1
Jam. Melt 30 g butter in a large frying pan over medium-low, add 2 large thinly sliced onions and ¼ tsp fine salt, cover for 10 min, then uncover and cook 35-40 min, stirring often, until deep golden; stir in 1 tbsp light brown sugar and 1 tbsp balsamic vinegar and cook 2 min until sticky.
- 2
Mix. Combine 1½ tsp finely chopped fresh thyme, ½ tsp fine salt and ¼ tsp ground black pepper, then loosely shape 800 g beef mince into 4 patties 2 cm thick with a 1 cm dip in the centre of each; season with the thyme mix.
- 3
Brown. Heat 5 ml oil in the pan over high until just smoking, add patties dip side up and cook 2-4 min until well browned, then turn and brown the other side 2-4 min.
- 4
Bake. Move patties to a baking tray dip side down and bake at 150 °C (130 °C fan) for 6-10 min until 71 °C in the centre; rest 5 min.
- 5
Toast. Heat the grill to high with a shelf 15 cm below, grill the 4 buns cut side up for about 1 min.
- 6
Top. Spread onion jam on the bun tops, cover with grated Gruyère and grill about 2 min until bubbling.
- 7
Serve. Place the patties in the buns with frisée leaves.
Storage
Cooked patties keep for 2 days refrigerated; the onion jam can be made up to 3 days ahead. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
