French Onion Smash Burgers

Name: French Onion Smash Burgers
Yield: 4 Double Smash Burgers
Ingredients: 2 large Vidalia onions, thinly sliced (about 700 g); 2 lb (900 g) 80/20 ground chuck; 2–3 Tbsp Heifer Dust; 1 tsp fresh thyme leaves; ¼ cup (60 mL) white cooking wine; 2 Tbsp (30 mL) balsamic vinegar; 1 Tbsp (15 mL) Worcestershire sauce; ½–1 cup (120–240 mL) unsalted beef broth, as needed; 8 slices Gruyère cheese; 4 burger buns; 2 Tbsp mayonnaise

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Prep

20 minutes

Cook

30 minutes (varies depending on onions)

Serves

4 Double Smash Burgers

Level

Beginner

Griddle

450°F (232°C)

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There's something special about taking a classic French onion soup and turning it into a burger. Sweet caramelized onions, rich Gruyère cheese, and a crispy-edged smash burger make this one that's sure to disappear fast. Don't rush the onions—let them get nice and jammy, and you'll be rewarded with one incredible burger. Ingredients • 2 large Vidalia onions, thinly sliced (about 700 g) • 2 lb (900 g) 80/20 ground chuck • 2–3 Tbsp Heifer Dust • 1 tsp fresh thyme leaves • ¼ cup (60 mL) white...

Ingredients

•2 large Vidalia onions, thinly sliced (about 700 g)
•2 lb (900 g) 80/20 ground chuck
•2–3 Tbsp Heifer Dust
•1 tsp fresh thyme leaves
•¼ cup (60 mL) white cooking wine
•2 Tbsp (30 mL) balsamic vinegar
•1 Tbsp (15 mL) Worcestershire sauce
•½–1 cup (120–240 mL) unsalted beef broth, as needed
•8 slices Gruyère cheese
•4 burger buns
•2 Tbsp mayonnaise

Instructions

1Preheat the griddle over medium heat. Thinly slice the onions and place them on the griddle. Season with Heifer Dust.
2Cook the onions, stirring often. Add the thyme, white wine, balsamic vinegar, Worcestershire sauce, and a splash of beef broth. Continue cooking, adding more broth whenever the onions begin to dry out. There isn't an exact time—the moisture helps the onions soften and caramelize much faster. Cook until they're rich, soft, and jammy.
3While the onions cook, loosely portion the ground chuck into 2½ to 3-ounce balls. A ¼-cup scoop works great for consistent sizing.
4Spread a thin layer of mayonnaise on the buns and toast until golden. Set aside.
5Increase the griddle temperature to about 450°F (232°C).
6Place the beef balls onto the hot griddle and immediately smash them thin. Hold the smasher for about 10 seconds to maximize contact with the cooking surface. Season with Heifer Dust.
7Cook until a dark crust develops. Flip the burgers, top with a generous pile of caramelized onions and a slice of Gruyère cheese. Cover with a dome and add a splash of water to melt the cheese.
8Stack two patties together, place on the toasted bun, and serve immediately with your favorite chips or fries.

Hussey's Egg-Griddle Tips

▸Always use 80/20 ground chuck for the juiciest smash burgers.
▸Don't watch the clock on the onions—watch the texture. They should be soft, jammy, and deeply caramelized.
▸Gruyère is traditional, but Monterey Jack or mozzarella make great substitutes.
▸Keep adding small splashes of broth as needed instead of letting the onions dry out.
▸Add sautéed mushrooms.
▸Finish with a little Dijon mustard.
▸Swap brioche buns for potato buns.

Storage & Reheating

Store leftover patties and onions separately in the refrigerator for up to 3 days. Reheat on a griddle or skillet until warmed through. Assemble fresh for the best texture.

Hungry Hussey