French Onion Soup Burger
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Cognac2 sprigs
Thyme (fresh)1 cup
Beef2 tbsps
Flour1.25 cups
Milk (warmed)1
Salt6 large
English MuffinDirections:
1
In a medium saucepot over medium heat, melt 2 tablespoons of the butter
2
Add the cognac, onions and thyme and cook until the onions are soft and caramelized
3
Add the stock and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 20 minutes total
4
Remove the thyme sprigs and set the mixture aside
5
In a heavy-bottomed saucepan, melt the remaining 3 tablespoons butter
6
Using a whisk, whisk in the flour and cook, stirring constantly, until the flour does not have a raw flavor, about 2 minutes
7
The mixture will bubble a bit; do not let it brown
8
Whisk in the milk, making sure the mixture is smooth and there are no lumps
9
Continue to cook and stir as the sauce thickens
10
Whisk in 8 ounces of the cheese until melted and bring the mixture to a boil
11
Add salt and white pepper to taste, lower the heat and cook, stirring, for 2 to 3 minutes more
12
Remove from the heat and set aside
13
(To cool this sauce for later use, cover it with plastic wrap to prevent a skin from forming on the top of the sauce
14
) Pile up the remaining 12 ounces grated cheese on some wax paper and mold the cheese back together with your hands
15
Roll the cheese out as if you were rolling dough
16
With a 4-inch ring, cut out 6 rounds
17
Set aside
18
Using the same ring, mold out 6 burgers with the ground beef, each around 3/4 inch high
19
Heat a grill pan over high heat
20
Lightly brush the pan with olive oil
21
Brush both sides of the burgers with olive oil
22
Sprinkle on a generous amount of salt and some brown sugar
23
Cook the burgers on the grill pan for 5 to 6 minutes on the first side
24
Flip the burgers, top with the cheese and cook until the cheese melts and the burgers are cooked to desired doneness, 5 to 6 minutes for medium
25
Butter the toasted English muffins
26
Spread 1 teaspoon of the Dijon mustard on the bottom halves of each muffin
27
Place the burgers on top and then top with a tablespoon of the sauteed onions, followed by a tablespoon of the bechamel sauce
28
Place the other halves of the muffins on top and serve