French Onion Soup Burgers with Bacon, Potato Wedges and Garden Salad

Imagine the deep, savory flavors of French onion soup-caramelized onions, rich beef broth and melted cheese-all piled high on a juicy burger. That’s exactly what this recipe delivers, with a few extra surprises like crispy bacon and a luscious cheese sauce that takes it over the top.

We’ve paired these indulgent burgers with golden potato wedges seasoned to perfection and a simple garden salad with a bright lemon dressing. It’s a complete meal that feels restaurant-worthy but comes together in your own kitchen. Get ready for a burger experience like no other.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into 1/2-inch thick wedges. Toss with a drizzle of oil, half the fry seasoning, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
3. Thinly slice the onion. Add to the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until deeply caramelized, about 15-20 minutes. Strip the thyme leaves and stir in half the leaves during the last 2 minutes. Season with salt and pepper.
4. In a small bowl, combine the cream sauce base, beef stock concentrate and 1/4 cup water. Stir until smooth. Set aside.
5. Form the ground beef into two patties, each about 1/2-inch thick. Season generously with salt and pepper. Heat a grill or skillet over medium-high heat. Cook patties for 4-5 minutes per side for medium or to your desired doneness. In the last minute, top each patty with mozzarella cheese and cover to melt.
6. Slice the brioche buns in half and toast them lightly on the grill or in a toaster. Halve the lemon. Squeeze the juice of one half into a bowl with the mixed greens, a drizzle of oil, salt and pepper. Toss to coat. Slice the tomato into rounds.
7. To assemble, spread a spoonful of the cream sauce mixture on the bottom bun. Place a patty, then top with caramelized onions, crispy bacon and tomato slices. Add the top bun. Serve with potato wedges and lemon-dressed salad on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of mozzarella?

Yes, provolone or Swiss cheese would work well, as they melt nicely and complement the flavors.

Can I make the potato wedges ahead of time?

Yes, you can roast them up to an hour ahead and reheat in a hot oven for a few minutes before serving.

Is there a substitute for the cream sauce base?

You can use a mixture of 1/4 cup heavy cream and 1/4 cup beef broth thickened with a teaspoon of flour.