If you love the rich, savory flavors of French onion soup, then these French Onion Burgers are going to be your new favorite meal to grill all summer long. Picture juicy beef patties grilled to perfection, topped with sweet, deeply caramelized onions and gooey melted Gruyère cheese — all sandwiched in buttery toasted brioche buns. It’s a burger that feels indulgent, comforting, and just a little bit fancy, yet it’s surprisingly simple to make at home.
Why You’ll Love These Burgers
- Flavor-packed: The caramelized onions add a sweet, jammy depth that pairs beautifully with the savory beef and nutty Gruyère cheese.
- Perfectly grilled: Combining direct and indirect heat cooking gives the patties a delicious crust while keeping them juicy inside.
- Versatile: Great for backyard BBQs, casual dinners, or impressing guests with minimal fuss.
- Make-ahead friendly: You can prep the patties and caramelized onions in advance to save time on grilling day.
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 ½ pounds yellow onions (about 3 medium)
- 8 sprigs fresh thyme, leaves picked
- 2 ¼ teaspoons kosher salt, divided, plus extra to taste
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon freshly ground black pepper, divided, plus extra for serving
- 1 ¼ pounds ground beef (80% lean / 20% fat)
- ¼ cup dry white wine
- 1 teaspoon balsamic or sherry vinegar
- 2 ounces sliced Gruyère cheese
- 4 brioche hamburger buns, split
- Baby arugula (optional, for serving)
Equipment
- Grill (gas or charcoal)
- Cast iron or grill-safe heavy-bottomed skillet
- Mixing bowl
- Tongs
- Spatula
Step-by-Step Instructions
1. Prep the Butter and Onions
Let the butter soften at room temperature while you prepare the onions and patties. Thinly slice the yellow onions and pick the thyme leaves.
2. Season and Shape the Patties
In a large bowl, combine salt, onion powder, garlic powder, and black pepper. Add ground beef and gently mix with your fingertips just until combined. Divide into four equal portions and shape into patties about ¾ inch thick, pressing a thumb indent in the center of each.
3. Heat the Grill
Preheat your grill to medium heat (about 350°F), setting up zones for direct and indirect heat. For gas grills, light two burners and leave one off. For charcoal, arrange coals for direct and indirect zones.
4. Caramelize the Onions
Melt 2 tablespoons butter in your cast iron skillet over direct heat on the grill. Add onions, thyme, remaining salt, and pepper. Stir frequently and cook slowly, about 20-30 minutes on charcoal or 50-55 minutes on gas grill, until onions are soft and golden brown. Move skillet to indirect heat if onions start to burn.
5. Deglaze and Finish Onions
Pour white wine over the caramelized onions and scrape up any browned bits. Stir until wine evaporates, about 20 seconds. Remove from heat and stir in vinegar.
6. Grill the Patties
Place patties on direct heat and cook uncovered for 2-4 minutes until grill marks form. Flip and grill another 2 minutes. Move patties to indirect heat and continue cooking until desired doneness (3-5 minutes for medium-rare, longer for more done).
7. Add Cheese and Toast Buns
In the last few minutes, top patties with Gruyère cheese and close the grill lid to melt. Spread remaining butter on cut sides of buns and toast over direct heat about 10 seconds per side.
8. Assemble Burgers
Place arugula on bottom buns if using, add the cheesy patty, pile on caramelized onions, season with more black pepper, and top with the bun.
Tips for the Best French Onion Burgers
- Take your time caramelizing onions for deep flavor — don’t rush this step.
- Use a cast iron skillet on the grill to avoid burning and get even cooking.
- Press a thumb indent in the patties to keep them flat and cook evenly.
- For a different cheese twist, try Swiss or fontina.
- Leftover caramelized onions freeze well and add flavor to many dishes.
Make-Ahead and Storage
- Patties: Can be formed and refrigerated up to one day before grilling. Bring to room temperature before cooking.
- Caramelized onions: Make up to a week ahead and store in the fridge. Freeze for up to 3 months.
- Leftover cooked patties: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or grill.
Serving Suggestions
Serve these burgers with crispy fries, a fresh green salad, or grilled veggies for a classic summer meal everyone will love.
Enjoy your French Onion Burgers with a cold drink and the company of good friends or family. They’re simple to make but packed with that gourmet burger experience that keeps everyone coming back for more!
Print
French Onion Burgers
- Total Time: 45 minutes to 1 hour 25 minutes
- Yield: Serves 4
Description
Enjoy your French Onion Burgers with a cold drink and the company of good friends or family. They’re simple to make but packed with that gourmet burger experience that keeps everyone coming back for more!
Ingredients
4 tablespoons unsalted butter, divided
1 ½ pounds yellow onions (about 3 medium)
8 sprigs fresh thyme, leaves picked
2 ¼ teaspoons kosher salt, divided, plus extra to taste
2 teaspoons onion powder
½ teaspoon garlic powder
¾ teaspoon freshly ground black pepper, divided, plus extra for serving
1 ¼ pounds ground beef (80% lean / 20% fat)
¼ cup dry white wine
1 teaspoon balsamic or sherry vinegar
2 ounces sliced Gruyère cheese
4 brioche hamburger buns, split
Baby arugula (optional, for serving)
Instructions
Let the butter soften at room temperature while you prepare the onions and patties. Thinly slice the yellow onions and pick the thyme leaves.
In a large bowl, combine salt, onion powder, garlic powder, and black pepper. Add ground beef and gently mix with your fingertips just until combined. Divide into four equal portions and shape into patties about ¾ inch thick, pressing a thumb indent in the center of each.
Preheat your grill to medium heat (about 350°F), setting up zones for direct and indirect heat. For gas grills, light two burners and leave one off. For charcoal, arrange coals for direct and indirect zones.
Melt 2 tablespoons butter in your cast iron skillet over direct heat on the grill. Add onions, thyme, remaining salt, and pepper. Stir frequently and cook slowly, about 20-30 minutes on charcoal or 50-55 minutes on gas grill, until onions are soft and golden brown. Move skillet to indirect heat if onions start to burn.
Pour white wine over the caramelized onions and scrape up any browned bits. Stir until wine evaporates, about 20 seconds. Remove from heat and stir in vinegar.
Place patties on direct heat and cook uncovered for 2-4 minutes until grill marks form. Flip and grill another 2 minutes. Move patties to indirect heat and continue cooking until desired doneness (3-5 minutes for medium-rare, longer for more done).
In the last few minutes, top patties with Gruyère cheese and close the grill lid to melt. Spread remaining butter on cut sides of buns and toast over direct heat about 10 seconds per side.
Place arugula on bottom buns if using, add the cheesy patty, pile on caramelized onions, season with more black pepper, and top with the bun.
Notes
Take your time caramelizing onions for deep flavor — don’t rush this step.
Use a cast iron skillet on the grill to avoid burning and get even cooking.
Press a thumb indent in the patties to keep them flat and cook evenly.
For a different cheese twist, try Swiss or fontina.
Leftover caramelized onions freeze well and add flavor to many dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes to 1 hour 10 minutes
- Category: Main Dish, Burger
- Method: Grilling, Caramelizing
- Cuisine: American, French-inspired