Bacony French Onion Soup Burgers

Name: Bacony French Onion Soup Burgers with Potato Wedges & a Garden Salad
Yield: 2 servings
Cuisine: French
Ingredients: 12 oz Potato; 4 oz Bacon; 1/4 oz Thyme; 1 tbsp Fry Seasoning; 1 Onion; 4 oz Cream Sauce Base; 1 Lemon; 1/2 cup Mozzarella Cheese; 2 unit Beef Stock Concentrate; 10 oz Ground Beef; 2 unit Brioche Buns; 1 Tomato; 2 oz Mixed Greens; tsp Salt, tsp; tsp Black Pepper, tsp

with Potato Wedges & a Garden Salad

By Recipe0 System

Meet French onion soup—burger-fied! Yep, our chefs went and transformed everyone’s favorite cheese-topped soup into a bodacious burger. The two were basically meant to join forces, but in typical fashion, those chef-innovators went and took it to a whole new level. Think juicy all-beef patties topped with rich, thyme-flecked caramelized onions, crispy bacon, and a luscious cheese sauce. On the side, there’s lemony greens and crispy potato wedges (because it is still a burger after all). Bon appetit!

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
4 oz Bacon
1/4 oz Thyme
1 tbsp Fry Seasoning
1 Onion
4 oz Cream Sauce Base
1 Lemon
1/2 cup Mozzarella Cheese
2 unit Beef Stock Concentrate
10 oz Ground Beef
2 unit Brioche Buns
1 Tomato
2 oz Mixed Greens
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top and bottom positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and very thinly slice onion. Pick 1 tsp thyme leaves (2 tsp for 4 servings) from stems; reserve remaining sprigs for step 2. Cut tomato into 8 wedges (16 for 4). Halve lemon.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and thyme sprigs; cook, stirring occasionally, until browned and softened, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion starts to burn.) Discard sprigs; add half the stock concentrates (you’ll use the rest later), 1 TBSP sugar, and 1 TBSP butter (2 TBSP of each for 4). Season with salt and pepper. Turn off heat. Transfer to a small bowl; cover to keep warm.
3

Meanwhile, toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack, flipping halfway through, until golden brown and tender, 20-25 minutes. Line a second baking sheet with foil; place bacon on sheet. Roast on bottom rack until crispy, 12-15 minutes. Transfer to a paper-towel-lined plate.
4

Cut top off carton of cream sauce to open fully; pour contents into a medium microwave-safe bowl. Using a spoon or spatula, scrape any remaining sauce from carton into bowl. Add remaining stock concentrates; stir to combine. Microwave until steaming, 1 minute. Whisk in mozzarella and thyme leaves until smooth and slightly thickened. Microwave another 30 seconds, then stir again.
5

In a second medium bowl, combine beef and remaining Fry Seasoning. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Halve buns; toast until golden.
6

In a large bowl, toss mixed greens and tomato with a large drizzle of olive oil and lemon juice to taste. Season with salt and pepper. Microwave sauce again until warmed, 30 seconds; whisk in 1 TBSP butter (2 TBSP for 4). Fill buns with patties, caramelized onion, bacon, and some sauce. Serve with salad, potato wedges, and remaining sauce for dipping on the side.

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