I was first introduced to French Onion Burgers when I asked Sheila (my bestie/old college roommate/cousin) to do some guest posting here on FFB. Growing up she lived in the city and would come visit us on the feed yard over spring breaks and during the summer over county fair week. Anyway, she wrote a bit about when a city girl goes to the country and shared the recipe for French Onion Burgers back when FFB was but a young blog. Both posts have been updated from their original versions.
Sheila’s husband Bo is the cook in their family. They generally make a meal plan together and then “Chef Bo Ardee” executes the plan, cooking their dinner most evenings. French Onion Burgers, a recipe which Bo adapted from the Campbells Kitchen, are a family favorite in their home.
We’ve adapted Bo’s version just a touch because we seldom have canned french onion soup on hand, but we almost have it in the dry packet. And, we like cheese. So, we add a cheese slice to the top of each burger. We generally use whatever cheese we have, but have found that Provolone is the tastiest on these burgers.
Don’t forget the rules of food safety! Here’s the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
- 1 pound ground beef
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1–10 ½ ounce can French onion soup, or 1 ounce packet of dry French onion soup mix
- 4 buns
- Place ground beef in a mixing bowl and add salt and pepper, mix well. Divide ground beef mixture into 4 equal parts and shape into patties.
- Heat a large skillet over medium-high heat. Place the patties into the hot skillet and cook until well browned on each side. Remove the burgers and drain any excess fat from skillet.
- Pour the soup* into the skillet and bring to a boil. Add the burgers back to the skillet, reduce heat, and simmer uncovered for about 10 minutes or until most of the liquid has cooked off. Use a meat thermometer to make sure the burgers reach a safe and savory internal temperature of 160 degrees.
- Remove burgers and serve on buns, using the soup as a topping or dipping sauce. You can also top with cheese (we like provolone with this burger) or your choice of condiments.
- *If you’re using the dry mix in place of the canned soup, simply add the soup mix and about half the water listed on the label instructions. For example with Lipton dry onion soup mix, you would add one packet of the mix and 1 3/4 cups of water to the skillet.