French Onion Dip Burgers

french- onion dip burgers
  • 6Servings


  • 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.