These French Onion Burgers are a dreamy mess of everything you want in a burger! A perfect pan-seared patty is layered with melty Gruyere, zesty mustard, and piles of French onions.
Nothing quite hits the spot like a great burger. Toasty bread, tender beef, melty cheese…ALL the flavors. Every time you finish a burger you should either be basking in the glory of the burger you just ate or looking forward to the next time you get to eat a burger that good.
These French onion burgers are exactly the burgers you need to feel like that again. Tender, perfectly crispy homemade burger patties sandwiched in a crispy bun and piled with sweet caramelized onions. It just doesn’t get better than that.
What you need to make this recipe
- Ground Beef – I recommend using slightly leaner ground beef (80/20 works great) so the burgers aren’t too greasy.
- Worcestershire Sauce – adds flavor and helps tenderize the meat.
- Parsley and Thyme – I recommend fresh herbs for the best flavor.
- Garlic Salt and Pepper – a simple seasoning duo to give the burgers just the right amount of flavor.
- Olive Oil – used to cook the onion and burger patties.
- Onion – yellow onion is the classic one used for French onion but other types will work as well.
White Wine – simmered with the onion to bring out the sweetness.
- Gruyere Cheese – I love gruyere in this recipe but sharp cheddar or Swiss would both be delicious.
- Coarse Grain Mustard and Mayo – for topping!
How to make French onion burgers
First, combine the beef with Worcestershire, herbs, and seasonings. Once the mixture is combined, form into four patties. Cover and refrigerate for at least one hour.
In an oven-proof skillet, heat oil over medium heat, then add the onion and cook until starting to brown. Add the wine, cover, and cook for another 10-15 minutes. Remove, cover with foil, and set aside.
Wipe the skillet clean, increase the heat to medium-high, then add in oil. Salt each patty and cook in the hot oil until a crust forms. Flip and cook the other side.
Layer a slice of cheese on the burgers then place the skillet under a preheated broiler until the cheese is melty. Mix together the mayo and mustard and spread on toasted buns.
Assemble the burgers by topping the prepped buns with a patty and a scoop of onion, then serve and enjoy!
What onions are best for burgers?
Classic French onions are made using yellow onions, so that’s what I used for this recipe. The sweeter flavor of yellow onions pairs deliciously with the white wine.
If you don’t have yellow onions, sweet onions, red onions, or shallots will work as well.
Tips, tricks, and notes for this recipe
Mix the ingredients for the burger patties only until just combined. If you over-work the meat it can become dry and tough.
Before you cook the burgers, use your thumb to press a soft indent into the center of the patties. This helps the meat cook more evenly.
No one likes a dry burger!
Toasted buns hold up better next to the juicy meat and caramelized onions.
For another layer of smoky flavor, try adding some crispy bacon to the burger.
These French onion burgers are perfect with all the classic burger sides! Serve them alongside beef tallow furikake fries, smoked potato salad, macaroni and cheese, or a simple pile of roasted veggies!
How to store
Cooked burger patties will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 4 months. To reheat, thaw in the fridge if frozen then warm on the stove with a drizzle of oil until heated through.
Cooked onions will last in an airtight container in the fridge for 3-5 days. To reheat, warm on the stove with another splash of white wine or oil.
More burger recipes you’ll love
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French Onion Burgers
- 1 lbs ground beef
- 1-2 teaspoon Worcestershire sauce
- 1 teaspoon fresh snipped parsley
- ½ teaspoon fresh thyme
- ½ teaspoon garlic salt plus a dash
- ¼ teaspoon pepper
- 2 tbs olive oil
- 1 onion sliced
- 2 tbs white wine
- sliced Gruyere cheese
- 1 tbs coarse grain mustard
- 1 tbs mayo
- In a medium bowl, combine the ground beef with Worcestershire, parsley, thyme, garlic salt, and pepper.
- Form into 4 patties.
- Cover and set in refrigerator until ready to cook, at least one hour.
- Preheat broiler.
- Heat 1 tbs olive oil in a large ovenproof skillet over medium heat. Add the onion and cook for 8-10 minutes until just starting to brown.
- Add the wine, scraping up any browned bits, cover, reduce heat to low and cook for 10 – 15 minutes more.
- Remove from skillet, cover with aluminum foil, and set aside.
- Wipe out the skillet, increase heat to medium-high. Add 1 tablespoon oil and heat until just smoking. You want the skillet hot.
- Sprinkle a dash of salt on the top and bottom of every patty and place in the skillet without over overcrowding your skillet. Cook until a nice crust forms on bottom, about 4 minutes.
- Flip and cook 4 to 5 minutes longer. Remove skillet from heat.
- Place slices of cheese on burgers and place skillet (if oven safe) under the broiler until cheese is golden and melty, about 1 minute.
- Mix the mustard and mayo together and spread on toasted buns. Top with a patty and a heaping portion of onion.