Who doesn’t love French onion dip? When you combine that flavor with a burger, you have yourself a winner—especially on toasted pretzel buns (not homemade, sorry). The sauce that goes on this burger is good enough to eat on its own, which of course I did. The original recipe calls for potato chips and pickles. I didn’t have either, but I still thought these were some darn good burgers. They weren’t as pretty as some burgers, but I don’t really care. They’re also messy, but isn’t that a sign of a good burger?!
- 3 tablespoons butter
- 5 onions, 4 thinly sliced and 1 peeled
- 1 bay leaf
- Sea salt and pepper
- 1/2 teaspoon ground thyme
- 1 cup beef consomme
- 1 1/2 cups sour cream
- 2 pounds ground beef sirloin
- About 1/4 cup worcestershire sauce (eyeball it)
- A handful flat-leaf parsley, finely chopped
- Olive oil, for drizzling
- 6 buns, split
1. Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme. Cook, stirring occasionally, until deep caramel and very soft, 35 minutes. Deglaze with the beef consomme; cook until all the liquid is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream or Greek yogurt.
2. Preheat a griddle or large cast-iron skillet over medium-high heat (we cooked ours on the grill). Season the beef with the worcestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp. of the peeled onion over the meat (this flavors the meat and keeps the burgers moist). Add the parsley. Mix the meat (dont overwork) and form 6 patties thinner at the center than at the edges. Drizzle with olive oil. Cook, turning once, for 6 to 8 minutes for pink centers.
3. Serve the burgers on the buns, topped with the sauce (and potato chips and pickles if you want).