French Onion Burgers loaded with caramelized onions and Gruyere cheese. These savory chicken burgers will become your new favorite. Get the taste of restaurant burgers right from your own kitchen!
For the Onions
2 red onions, sliced thin
2 tablespoons butter
1/2 tablespoon olive oil
1 tablespoon white wine (optional)
1/4 teaspoon white sugar
1/8 teaspoon salt
For the Burgers
1lb ground chicken
1/2 cup shredded Gruyere cheese
2 cloves of garlic, grated
1 tablespoon Worcestershire sauce
3 tablespoons chicken broth
2 teaspoons garlic powder
1 and 1/2 teaspoons dried thyme
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced gruyere cheese
Olive oil
Arugula
4 brioche buns
1. Start by making the caramelized onions. Add the butter and oil to the Dutch oven and heat over medium heat until the butter is melted. Pour in the onions, add the salt, then stir until all the slices are well coated in the butter and oil mixture and there are no slices sticking together. Reduce heat to medium-low. Cook the onions for 40-45 minutes, stirring frequently and alternating the heat between medium-low and low so that the onions don’t burn. Stir frequently so each slice has a chance to be in direct contact with the bottom of the pot. If there are any stubborn slices that aren’t browning I remove them with tongs. In the last 5 minutes of cooking, if you’d like add the sugar and a bit of liquid like white wine to deglaze the pot. Remove the onions to a plate and set side until the burgers are done.
2. While the onions are cooking, prepare the chicken burgers. Add the ground chicken to a large bowl and season with the garlic powder, onion powder, dried thyme, salt, and pepper. Add the Worcestershire sauce, shredded Gruyere, chicken broth, egg, and panko. Mix well so everything is combined, the mixture will be wet but still manageable. Form into 4 equal patties.
3. To a large pan add a tablespoon of olive oil and heat over medium heat. Add the burger patties, pressing down in the center of each to prevent them from puffing up. Cook on one side for 6 minutes.
4. Flip the burgers and gently press down with your spatula to flatten each burger. Cook for an additional 5 minutes. In the last 2 minutes of cook time, add slices of Gruyere to each burger then cover the pan to allow the cheese to melt. After 5 total minutes the burgers should be done at this point with an internal temperature of 165 degrees. If temperature is not reached add a tablespoon of water to the pan and cover again, cook in additional 30 second increments until the burgers are done.
To serve, top the burgers with the caramelized red onions and arugula. I don’t add sauce, but a garlic aioli would be delicious on these!
Use fresh meat, not frozen, for the best tasting burger.
Find it online: https://aseasonedgreeting.com/2020/05/25/french-onion-burgers/