French Onion Burgers

I’ve made a lot of burgers in my day—cheesy ones, bacon-topped beauties, even the occasional turkey burger when I’m feeling wild. But friends, let me tell you, these French onion burgers? They're something special. We’re talkin’ juicy beef patties, ooey-gooey Swiss cheese, and a heaping pile of sweet, golden, caramelized onions that’ll make you weak in the knees. I like to throw on a little arugula for some peppery freshness and to make myself feel like I’ve got it all together. It’s everything you love about a classic French onion soup, wrapped up in a burger that’s weeknight-easy but company-fancy. You’re gonna love 'em!

And while you're on a burger kick, try crispy smash burgers, spicy queso burgers, or juicy lamb burgers next.

What's the best cheese for French onion burgers?

I like that Swiss cheese has a mild, nutty flavor and melts nicely on the beef patties. If you want to get really fancy, you could use gruyére, which is the traditional topping for French onion soup. Tangy provolone is another melting cheese that will also work!

How do you caramelize onions for burgers?

The key to getting the sweetest, richest flavor from onions is to cook them low and slow. Keep the heat to medium-low at first, and use a pinch of sugar to kick-start the caramelization process. It takes a bit of patience and about 25 minutes to get beautifully golden onions, but they're so worth the wait. If you like, make a double batch and save some to top sandwiches or stir into a creamy dip.

What sides go well with French onion burgers?

Serve these juicy burgers with a bowl of ruffled potato chips or homemade french fries. If you want to add some veggies to your plate, try a light radish salad.

Can I make these burgers ahead of time?

The burgers will taste best hot off the grill, but you can make the caramelized onions up to two days ahead. Store them in an airtight container, then reheat them in the microwave or on the stove over medium heat until they're melty and soft.

Refrigerate leftover burgers in an airtight container for up to three days. Reheat them in a hot skillet until warmed through, or toss them cold on top of a salad for lunch.