French Onion Soup Burger

We got our new fridge and no longer have to live out of a dorm-sized fridge so the sky’s the limit for meals! I made this French Onion Soup Burger just in time for Labor Day weekend. Caramelized onions and really good cheese made these special but quite easy.

The Three Bite Rule - French Onion Soup Burger

French Onion Soup Burgers
Ingredients: (for 4)

1/2 onion
1 tablespoon butter
~1 1/2 pounds ground pork
1/2 packet Onion Soup mix (uses for leftovers at the end!)
sprinkle of salt & pepper
gruyere or fontina or other melting cheese
onion rolls
arugula

Directions:
Caramelize the onions by slicing and sautéing over low heat with butter and a drizzle of olive oil for ~20-30 minutes until golden brown and soft. (I did a whole onion and froze the rest for another time. This can be done in advance up to a week in the fridge or 6+ months in the freezer)
Preheat the grill.
Mix together the ground pork with the soup mix, salt, and pepper. Slice the cheese and the rolls.

The Three Bite Rule - French Onion Soup Burger

Form the meat into patties and stuff with some cheese. Either divide each patty with half on the bottom some cheese and the remaining to cover the cheese OR ball the meat to form a well in the middle to add the cheese, then press the meat around it to cover the cheese.
Grill the burgers until cooked through (pork needs to get to 160-degrees on a meat thermometer). Add more cheese on top at the end to melt.
Assemble the burgers with onions on top of the burger and cheese, and arugula.
Enjoy!

The Three Bite Rule - French Onion Soup Burger

These were great! The patties were so flavorful and cheesy. The kids split a burger – one asked if there were any without onions, but ate it anyway. Next time I might even put more caramelized onions into the burgers too!

Leftover caramelized onions freeze well and I’m sure these will go into a quiche or onto a pizza or into a panini. They will also liven up even a turkey melt so I never bother to make just a tiny bit.

Leftover onion soup mix is great in any burger or meatloaf. Some sprinkled onto the outside of the patty would amp up the flavor even more. Use it into any other soup, like white bean, sausage & kale soup, or French Onion Deviled Eggs are so fun and only uses a bit too!

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