We love to let our creative flag fly and invent new burger ideas! (and we love hearing your creative burger experiments too!) Adding caramelized onions into your burger meat helps to keep it moist and adds a lovely sweet and savory depth to it. From this, a genius idea, if we may say so ourselves, was born.
What if we put caramelized onions, fried onions, and creamy, stringy cheese along with some quality ground chuck on a buttery, toasted brioche bun? Light bulb! Essentially we've just burgerized one of our favorite winter comfort foods - french onion soup - and it tastes oh-so incredible!
FRENCH ONION CHEESEBURGER
PREP TIME: about 40 to 50 minutes to caramelize onions
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Any
1 1/2 lbs ground chuck (80/20)
Traeger Prime Rib Rub
1 yellow onion, diced
2 tablespoons butter or a mix of butter and olive oil
2 tablespoon to 1/4 cup chicken broth
Salt and pepper, to taste
Jack cheese sauce:
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
12 oz. monterey jack or gruyere cheese
1/4 cup parmesan cheese
Salt and pepper, to taste
French fried onions or onion rings
4 hamburger buns - we used brioche buns
Caramelized onions will take close to an hour to really get brown and sweet so start them a while before you're hoping to eat.
Melt the butter in a skillet over medium heat and add in the onions.
After 10 minutes you'll see the onions turn translucent.
After 20 minutes the onions will start to brown and break down. If you see some onions starting to burn, turn down the heat.
After 30 minutes the onions will turn golden and start becoming jammy.
After 40 minutes the onions will be darker and start to smell caramelized. Taste a few and if they're darkened to your liking add in a few tablespoons of chicken broth to deglaze the pan. (If you want them darker, continue to cook them, checking on them every 5 to 10 minutes.)
Make sure you scrape up all the goodness that develops on the bottom of the pan - also known as the fond. Season to taste with salt and pepper.
After the onions have cooled, gently mix them into the ground chuck.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Wet your hands with cold water and divide the ground chuck and onion mix into 4 parts. Using a gentle touch, roll each part into a ball, then flatten to a thickness of about 3/4-inch. Rewet your hands as necessary to keep the meat from sticking. Using your thumbs, make a wide shallow depression in the top of each. (This helps keep the burger an even thickness as it cooks.)
Season with the Traeger Prime Rib Rub and brush the top and bottom of the burgers with canola oil to help get a good sear on the outside.
Arrange the burgers, depression side down, on the grill grate and grill for 10 minutes.
Turn with a spatula and continue to grill another 5 to 10 minutes, or until the internal temperature of the burgers is 155 degrees F.
While the burgers are cooking make the cheese sauce. Melt the butter in a small saucepan over medium heat.
Whisk in the flour and cook for 1 minute, until slightly golden.
Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes.
Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm while the burgers finish cooking.
Toast the buns if desired.
Transfer the burgers to the bottom halves of the buns, being careful not to spill any juices that have pooled in the depressions. Spoon a generous amount of cheese sauce on top.
Finish with a heap of french fried onions (or smoke your own onion rings) and your favorite toppings and serve immediately.
French Onion Soup Burger Recipe.docx (13.69 kb)