French Onion Dip Burgers

French Onion Dip Burgers

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons butter

  • 5

    onions, 4 thinly sliced and 1 peeled

  • 1

    bay leaf

  • Sea salt and pepper

  • ½

    teaspoon ground thyme

  • 1

    cup beef consomme

  • cups sour cream

  • 2

    pounds ground beef sirloin

  • ¼

    About ¼ cup worcestershire sauce (eyeball it)

  • A handful flat-leaf parsley, finely chopped

  • EVOO, for drizzling

  • 6

    brioche buns, split

  • 36

    good-quality ridged or thick-cut potato chips (cooked in olive oil)

  • Sliced sweet pickles


Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme. Cook, stirring occasionally, until deep caramel and very soft, 35 minutes. Deglaze with the beef consomme; cook until all the liquid is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream. Preheat a griddle or large cast-iron skillet over medium-high heat. Season the beef with the worcestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp. of the peeled onion over the meat (this flavors the meat and keeps the burgers moist). Add the parsley. Mix the meat (dont overwork) and form 6 patties thinner at the center than at the edges. Drizzle with EVOO. Cook, turning once, for 6 to 8 minutes for pink centers. Serve the burgers on the buns, topped with the sauce, potato chips and pickles.


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