French Onion Soup Burgers with Bacon, Potato Wedges &Amp; Garden Salad

Imagine all the rich, savory flavors of French onion soup-caramelized onions, thyme, gooey cheese-piled high on a juicy beef patty. That’s exactly what this burger delivers, with the added bonus of crispy bacon and a luscious cheese sauce that takes it over the top.

On the side, crispy potato wedges seasoned with a special fry blend and a bright garden salad with lemon vinaigrette complete the meal. It’s a restaurant-worthy dinner that’s surprisingly easy to make at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

6 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and bottom positions. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and very thinly slice the onion. Pick 1 teaspoon thyme leaves from the sprigs; reserve remaining sprigs. Cut tomato into 8 wedges. Halve the lemon.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and thyme sprigs; cook, stirring occasionally, until browned and softened, 10-15 minutes. (If onion starts to burn, lower heat and add a splash of water.) Discard thyme sprigs. Stir in half the beef stock concentrate, 1 tablespoon sugar and 1 tablespoon butter. Season with salt and pepper. Transfer to a small bowl and cover to keep warm.
3. Meanwhile, on a baking sheet, toss potato wedges with a drizzle of olive oil, half the fry seasoning, salt and pepper. Roast on top rack, flipping halfway, until golden and tender, 20-25 minutes. Line a second baking sheet with foil; arrange bacon on it. Roast on bottom rack until crispy, 12-15 minutes. Transfer bacon to a paper-towel-lined plate.
4. Open the cream sauce base and pour into a medium microwave-safe bowl. Add remaining beef stock concentrate and stir. Microwave until steaming, about 1 minute. Whisk in mozzarella cheese and reserved thyme leaves until smooth and slightly thickened. Season generously with salt and pepper. Microwave another 30 seconds, then stir again.
5. In a medium bowl, combine ground beef and remaining fry seasoning. Form into 2 patties (4 for 4 servings), each slightly wider than a bun. Season generously with salt and pepper. Heat a drizzle of vegetable oil in the same pan used for onions over medium-high heat. Cook patties to desired doneness, 3-5 minutes per side. Halve brioche buns and toast until golden.
6. In a large bowl, toss mixed greens and tomato wedges with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Microwave the cheese sauce again until warmed, about 30 seconds; whisk in 1 tablespoon butter. Assemble burgers: bun bottom, patty, caramelized onions, bacon, cheese sauce, bun top. Serve with salad, potato wedges and remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese for the sauce?

Yes, Gruyère or Swiss cheese would be excellent substitutes for mozzarella, adding a nutty flavor that complements the onions.

Can I make the potato wedges ahead of time?

Potato wedges are best fresh from the oven. If you need to prep ahead, parboil the wedges, then roast just before serving.

What can I use instead of brioche buns?

Any sturdy burger bun works, like sesame seed buns or ciabatta rolls. Toast them to prevent sogginess.