Dirty French French French French Burger

By Andrew Zimmern

There are burgers, and then there are burgers built around an obsession.

This one is inspired by my friend Gavin Kaysen’s Dirty French Burger and starts with exceptional beef from Brunson Meats, one of my favorite sources for top-quality, responsibly sourced dry-aged beef.

From there, it goes a little off the rails in the best possible way.

Oklahoma onion burger energy. French dip attitude. French onion soup soul. Melty Gruyère, crispy onion strings, and a rich onion-beef jus for dipping.

Call it the French French French French Burger.

French Onion Burger

Ingredients

For the onion-beef jus and caramelized onions

2 tablespoons unsalted butter, beef fat or olive oil
2 large yellow onions, thinly sliced
Kosher salt
1 quart good beef bone broth or beef stock
1 tablespoon Worcestershire sauce
3 to 4 sprigs fresh thyme
2 tablespoons dry sherry, optional but recommended
Freshly ground black pepper

For the crispy onion strings

1 large yellow onion, shaved very thin
1/2 cup all-purpose flour
1 teaspoon kosher salt, plus more for seasoning
Neutral oil, for frying

For the burgers

4 Brunson burger patties
Kosher salt and freshly ground black pepper
1 large yellow onion, shaved very thin
4 brioche or potato buns
Butter, for toasting the buns
4 slices Gruyère
4 slices American cheese

Instructions

Make the onion-beef jus and caramelized onions

In a medium saucepan, melt the butter over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring often, until the onions begin to soften and take on color, about 10 minutes.

Add the beef bone broth, Worcestershire sauce, thyme and sherry. Bring to a simmer and cook until the onions are deeply softened and the liquid is rich and reduced, about 30 minutes.

Strain off and reserve some of the liquid for dipping jus. Keep it warm. Continue cooking the remaining onions, if needed, until they are jammy, dark and deeply caramelized. Season with salt and pepper.

Make the crispy onion strings

Place the shaved onion in a bowl and separate the strands with your fingers.

In a shallow bowl, season the flour with salt.

Dredge the onions in the seasoned flour, tossing well to coat. Shake off the excess.

Heat a few inches of neutral oil in a heavy pot to 375°F. Fry the onions in small batches until golden brown and crisp. Transfer to a paper towel-lined plate and season with salt. Reserve

Cook the burgers

Prepare a medium grill and place a griddle or cast-iron plancha on top to preheat.

Butter the buns and toast them on the grill or griddle until golden. Set aside.

Season the beef patties with salt and pepper. Place a generous pile of shaved onions on the hot griddle for each burger. Immediately place a beef patty on top of each onion pile and press down firmly so the beef cooks directly into the onions.

Cook until the onions are deeply browned at the edges and the beef has developed a crust. Flip the burgers so the onions are on top. Add one slice of Gruyère and one slice of American cheese to each patty. Cover or tent briefly to melt the cheese.

Andrew Zimmern Onion Burger

Assemble

Place each burger on a toasted bun. Spoon some of the caramelized onions over the melted cheese. Pile crispy onion strings on top. Close the burgers and serve with warm onion-beef jus on the side for dipping.

This is not a pickle ranch hot honey truffle crunch burger. This is beef, onions, cheese, jus and a napkin problem.