Who doesn't love french onion soup dip? Here, it marries an American burger: Caramelized onions get mixed with sour cream, then piled on top along with ridged chips. There are many versions of this burger out there, this one gets my vote for the ultimate. The onions and beef consomme really make it.
Makes: 6 servings
- 3 tablespoons butter
- 5 onions, 4 thinly sliced and 1 peeled
- 1 bay leaf
- Sea salt and pepper
- 1/2 teaspoon ground thyme
- 1 cup beef consomme
- 1 1/2 cups sour cream
- 2 pounds ground beef sirloin
- About 1/4 cup worcestershire sauce (eyeball it)
- A handful flat-leaf parsley, finely chopped
- EVOO, for drizzling
- 6 brioche buns, split
- 36 good-quality ridged or thick-cut potato chips (cooked in olive oil)
- Sliced sweet pickles
- Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme. Cook, stirring occasionally, until deep caramel and very soft, 35 minutes. Deglaze with the beef consomme; cook until all the liquid is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream.
- Preheat a griddle or large cast-iron skillet over medium-high heat. Season the beef with the worcestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp. of the peeled onion over the meat (this flavors the meat and keeps the burgers moist). Add the parsley. Mix the meat (dont overwork) and form 6 patties thinner at the center than at the edges. Drizzle with EVOO. Cook, turning once, for 6 to 8 minutes for pink centers.
- Serve the burgers on the buns, topped with the sauce, potato chips and pickles.