If you are a fan of the flavors of French onion soup or caramelized onions in general, you are going to want to kick off burger season with this French Onion Burger.

Be warned, this is a big burger, like big and beefy. It is also piled high with jammy caramelized onions and lots of melty fontina cheese.

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A close up of a cooked burger piled high with caramelized onions. The top of the bun is angled to see the toppings.

Jump to:

🔪How To Make The Onions
🥘Forming The Burger Patties
🥘Cooking The Burger
🍴Video cooking instructions
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🔪How To Make The Onions

Start by prepping the onions. You can do this ahead of time and store in the refrigerator if you don't have the time at dinner time.

Slice the onions super thin. This can be done by hand or my preference, with a mandolin slicer.

Heat the pan with butter and oil. I know it seems like a lot but just trust me.

Let the onions cook and caramelize and then add the black pepper, Worcestershire sauce and beef broth and let them cook down even more.

🥘Forming The Burger Patties

I form my burger patties while the onions are cooking to perfection.

For the patties, I use 85% lean ground beef, about two pounds of it.

The seasoning for the patties is the same as the onions; black pepper, Worcestershire sauce and beef broth.

Form the patties and make them big. Two pounds should yield six burgers. You can form them by hand or use a burger mold. Your preference.

Top Tip: After the burgers are formed, press your thumb in the center of the patty to create a divot. This will help keep the shape of the burger while it is cooking.

🥘Cooking The Burger

Grill your burger to whatever temperature you prefer. Keep the flame on the lower side because you don't want to burn the outside without cooking the center, since these are so big.

I got good grill marks with the grill on a higher heat, then turned down the heat and covered the grill.

For medium it will take about 12 minutes.

A black background and burger temperatures are listed.

Once the burgers reached my desired temperature, as checked with an instant-read thermometer, I added the cheese on top and closed the grill top again just until cheese melted.

Serve prepared burgers on a hamburger bun, you can decide if you toast it or not - that is a personal preference. This might be a good time to try making your own Homemade Burger Buns!

Man, do I love fontina cheese. It melts so great, so if you haven't tried it before, this is a great time to give it a go. But if you insist you can change up the cheese, maybe a provolone.

close up of prepared burger on a white plate with a bottle of beer in background

🍴Video cooking instructions

Looking for more burger inspiration, here you go, try one of these:

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