Fusing together the cuisines of two cultures is not a new idea – the more I read about cooking I learn that we have been borrowing techniques, ingredients and recipes off each other for years and re-imagining them in our own contexts. Today I add this recipe to a long tradition of food fusion – marrying together two dishes that are pretty sacred in their own right but equally as delicious when brought together. The Parisian essential: French onion soup and the ubiquitous American beefburger.
Makes 2 burgers
Prep time – 15 minutes
Cook time – 1 hour 15 minutes
- 6 yellow onions
- 2 tsp brown sugar
- 1 tbsp olive oil
- 2 tbsp butter
- 60 ml noilly pratt (vermouth)
- salt and pepper
- 2 brioche buns
- 400 g mince meat
- handful of rocket
- Gruyere – a few slices
- Slice off the ends of the onions, peel them and then slice them up. Do not slice them too thinly to avoid the onions burning.
- In a large frying pan melt the butter and olive oil on a medium heat and add the onions to the pan. Sprinkle over the sugar and stir the onions around gently so that they all get coated in the butter. Leave the onions to cook for up to an hour, stirring occasionally and ensuring that they do not burn. The onions should change in colour from yellow to golden to light brown.
- Once the onions have softened and turned brown add the noilly prat to the pan to deglaze it and season the onions with salt. Set to one side until you are ready to use them.
- In a bowl season the mince meat generously with salt and pepper. Mold the meat into two patties and leave them in the fridge for a few minutes in order to firm up their shape.
- Drizzle a little oil into a second frying pan and put the pan on a high heat. Sear the burgers on each side and use a spatula to flatten them down a little. Once a good crust has formed on the burgers turn the heat down and cook for 8 – 10 minutes until cooked through.
- Place a couple of slices of Gruyere on each burger, cover both burgers with a lid to allow the cheese to melt.
- Cut the buns in half and toast them in the pan in the burger fat. Layer the buns up with rocket leaves, the burger and the caramelised onions. Place the lid on the burger and serve.
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