French Onion Burgers

  • Onions
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 medium sweet onions, halved and thinly sliced
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon dried thyme
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 1/2 pounds ground chuck
  • 1 packet dry French onion soup mix
  • 1 cup shredded gruyere cheese
  • 4 brioche buns, toasted
  • 1 cup baby arugula
Heat olive oil and butter in a large nonstick skillet. Add onion and cook over medium to medium-low heat until golden, about 25 minutes. Be sure to stir them frequently so they don’t burn.
Stir in balsamic vinegar and thyme and season with salt and pepper. Set aside.
In a small bowl, stir together dijonnaise ingredients. Refrigerate until needed.
In a medium bowl, mix together ground chuck and onion mix. Shape into 4 patties.
Heat a cast iron skillet over medium-high heat. When hot, add patties and cook 4 minutes. Flip over and cook another 3 minutes.
Divide shredded gruyere between the burgers. Turn heat to low and cover skillet for 1 minute to melt cheese.
Place some arugula on the bottom of each bun. Top with Dijonnnaise, a burger patty and onions.
Top with bun tops and serve.

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