Patty Melt-Style French Onion Burgers
These French Onion patty melts are made with onion soup mix and served with the perfect slow-cooked, sweet onions and melty Swiss cheese on thick cut Texas Toast. A great new burger recipe to make on the griddle or in a skillet!
Servings: 3 burgers
Ingredients
- 1 lb ground beef 80/20 or 85/15
- 1 oz Lipton Recipe Secrets Onion Soup Mix 1 envelope from the box
- 2 tablespoons mayonnaise
- 1 tablespoon butter
- 2 sweet onions thinly sliced
- ¼ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon black pepper
- 1 teaspoon balsamic glaze optional
- 6 slices Texas Toast
- 2-3 tablespoons butter for toasting the bread
- 6 slices Swiss cheese
Instructions
- Heat griddle on low to medium-low (about 350℉).
- Cook the onions - Once heated, melt about 1 tablespoon of butter on the griddle. Add the onions to the butter, spreading them evenly. Cook low and slow for about 20 minutes, moving them around frequently to prevent burning. When the onions are almost done to your liking, add dried thyme, Worcestershire sauce, black pepper, and balsamic glaze (if using). Stir together, and move the onions to a cooler zone on the griddle.
- Toast the bread - Once onions are about done, increase a section of the griddle to medium or medium-high. Butter both sides of Texas toast slices, and toast on the griddle until golden brown. Then remove the toast from the griddle and set aside.
- Mix and form the beef patties - While the onions cook, make the beef mixture. Add the ground beef, onion soup mix, and mayonnaise to a bowl. Mix until just incorporated - do not over mix. Divide meat into three equal portions (or in half if you prefer thicker burgers). Shape into large patty squares about the same size as your Texas toast.
- Cook the onion burgers - Increase the griddle temperature to about 400-450°F for searing the burgers. Place burger patties on the hot zone. Sear well, flipping once the crust is formed (a couple of minutes per side, depending on thickness).
- Add Swiss cheese to the burgers and onions - Portion the cooked onions into two or three equal piles (depending on how many burgers you are making) and shape each pile into squares the same size as the toast. Place one piece of Swiss cheese over each onion pile. When burgers are almost done to your liking, add one piece of cheese on top of each patty to melt. Then allow patties to rest briefly off the heat before assembly.
- Assemble the French Onion Patty Melts - Place a burger patty onto one slice of toasted bread. Use your spatula to slide one pile of cheese-topped onions on top of the patty. Top with the other piece of toast. Repeat for the other burgers, and serve immediately with your favorite burger condiments.
Notes
- Go low and slow with the onions – This is the key to great caramelization. You can also cook the onions in a skillet on the stovetop if you’re worried about your griddle staying on low heat for that long.
- Season in layers – Be careful with salt. The soup mix is already salty and the cheese adds its own punch.
- Rest your patties – Letting the burgers rest for a minute or two before sandwich assembly keeps your toast from going soggy.
- Cook extra onions – It may seem like a lot of onions at first, but they will cook way down, so always make more than you think you’ll need.
- Try a smash burger version – If you’re a smash burger fan, separate the meat mixture into five portions and press down on the griddle for a French onion smash burger version.