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French Onion Soup Burger

What does your husband get excited about? And when he does, will your husband strut in the room, like a proud peacock, and nonchalantly say, "You gotta try this"? Well, today my husband got a much deserved slow clap as I went back for another bite. Well done sir, well done. One of our favorites is French Onion soup. Unfortunately, when it's above 50 degrees, my family has forbidden me from making another pot of soup. So Kyler thought of adding this to his Pellet Palate repertoire. And it's kind of amazing. I feel like I should be at a fancy restaurant, paying fifty bucks for this and not in sweats, washing it down with Coke Zero from a can. We've shared some good food with you, but this is one to try. Especially if you too like eating fancy sweats...and drinking caffeinated beverages from cans.



French Onions

6 medium yellow onions

4 Tbsp Olive Oil

2 Tbsp Butter

1 Tbsp Sugar

1 tsp Salt

1 tsp Black Pepper

1/2 cup Sherry

1/2 cup Beef Broth

1 tsp Fresh Thyme

1 Bay Leaf


(7 202g patties)

3 Lbs. Hamburger Beef (80/20)

1 packet Golden Onion soup

Seasoning Salt

7 Tbsp butter

340g of shredded Swiss and Gruyere Cheese (Trader Joes)



Total Time 1 hour

-Begin by taking your onions and peeling the skin.

-Slice the onions into half ring slices that are very thin.

-Heat a large pot on medium high heat.

-Add 2 Tbsp of olive oil to the pot and mix in the sliced onions.

-Add an additional 1 Tbsp of olive oil and mix well.

-Cook the onions for 15 to 20 mins or until they start the brown, stirring occasionally.

-Add 1 Tbsp of olive oil and butter to the onions.

-Continue to cook for another 15 to 20 minutes or until the onions start to caramelize, continue to stir.

-Add the sugar, salt and pepper to the onions. Continue to cook and stir. The onions should be a nice golden brown at this point. There should be some burnt brown bits on the sides and bottom of the pot.

-Deglaze the brown bits by adding the sherry. Stir and scrape the brown bits as you pour in the sherry.

-Pour in the beef broth and continue to scrape.

-Add the thyme and bay leaf.

-Lower the heat to medium and let the mixture reduce until the liquid is the consistency of gravy. Remove the bay leaf.

-Taste and add salt if needed

-Preheat your pellet grill to 450 degrees. We like to use hickory or oak pellets for this cook.

-While your grill is preheating, place you hamburger in a large bowl and add 1 packet of golden onion soup mix.

-Combined the soup mix and beef until evenly blended.

-Weigh out 202 grams of beef and shape into a patty. You will be able to make 7 patties.

-Season the burgers with seasoning salt, just enough to coat the tops lightly.

-Once your grill reaches 450 degrees, place the burgers on the grill and cook on one side for 10 to 12 minutes.

-Flip the burgers and cook for another 10 to 12 minutes.

-Place 1 Tbsp pad of butter on each patty.

-Cover the butter with a handful of cheese, covering the butter so as the cheese melts it will lock in the butter.

-Once the cheese is melted, remove the patties and build you burgers.

We toasted our buns then we built them like so, (bottom to top) bun, layer of caramelized onions, burger patty with cheese, layer of caramelized onions, arugula, bun.

You can build your burger how you like but we found that building it this way really gives you a great balance of meat, onion and cheese,

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