This recipe was my contribution to The Hinton Voice's July 2nd Edition.
[I am about to admit something that may come as quite a shock to you all. This spring, my husband and I purchased our very first propane barbecue. Now, if you’re still talking to me (and I certainly hope that you are!), we did have a charcoal barbecue all along. While charcoal barbecues are great, I can’t always justify all of the planning and preparing involved. First there’s the trip to the store to purchase coals (no matter how often I buy them I never seem to have enough). My husband takes his grilling extremely seriously, so there’s also always the soaking of wood chips, the tedious task of pre-heating of the grill to exactly the right temperature, nor to mention the perfect cut of meat marinated ever so tenderly. Much to my joy, we finally decided to take the plunge and buy a real, heats-up-in-30-seconds, eating-dinner-in-15-minutes kind of grill. Needless to say, we have been grilling nearly everything that hits our plate these days, including these burgers.
This recipe combines 2 of my all-time favourite things – French onion soup, and my husband’s homemade hamburger patties. I had just posted a hamburger roundup (a collection of delicious looking hamburger recipes from around the web) and we were discussing all of the different themed hamburgers that had made the cut. There were your good old-fashioned cheeseburgers, but also a wide variety of themed hamburgers as well – there was the tropical burger (with a grilled pineapple slice nestled between the burger and the bun), the mushroom swiss (mushrooms sautéed in Southern Comfort for an added twist), and even a Rueben hamburger (half hamburger, and half Rueben). “We should make a French Onion Soup burger”, he exclaimed, clearly already inspired and already envisioning the masterpiece he was about to create. Before I could happily nod my head in agreement, he already had his shoes on and was half way out the door to pre-heat the grill.]
Recipe makes 4 servings
- 1 lb hamburger
- ½ cup bread crumbs
- 1 egg
- 1 package French onion dip mix (about 2 tbsp), divided
- 1-2 large sweet onions
- 2 tsp butter
- 1 tsp Worcestershire sauce
- 2 tbsp red wine (optional)
- 4 slices of mozza or gruyere cheese
- 4 tbsp mayonaaise
- ½ tsp garlic powder
- 4 hamburger buns
Mix together raw hamburger meat, bread crumbs, egg, and ¾ package French onion dip mix. Cover and refrigerate for 15-20 minutes to allow the meat to rest so that all of the flavours have a chance to meld. Shape into 4 large patties.
Meanwhile, mix together mayonnaise, garlic powder, and remaining French onion dip mix to make the aioli. Place in fridge until ready to use.
Next, sauté onions, butter, worcestershire, and red wine over medium-low heat until onions are caramelized (about 15-20 minutes).
Grill burgers (about 4-5 minutes per side), then add cheese and allow it to slightly melt. Place the patty on buns, then top with caramelized onions and aioli.
Nutritional Info (per burger)
Calories - 417 Fat - 17 Carbs – 21 Protein - 33 Fibre – 2