1-Getting these onion soup burgers just right starts with prepping your ingredients and following a straightforward process that anyone can master. Begin by mixing 1 1/3 pounds of 85% lean ground beef gently with the onion soup seasoning, Worcestershire sauce, and kosher salt to keep the meat tender. Divide the mixture into four 1-inch thick patties, pressing a slight thumb indent in each center to promote even cooking and prevent puffing.

2-Heat your grill to medium-high, around 450-500°F, and cook the patties for 3 minutes per side for medium doneness remember to add cheese like white cheddar in the last minute for that melty finish. At the same time, toast the brioche buns on the grill to add a nice crunch. For the caramelized onions, cook 2 large thinly sliced sweet onions in 1 tablespoon each of olive oil and unsalted butter with 1/2 teaspoon kosher salt on medium-low heat for 45-60 minutes until deeply browned, then stir in 1 teaspoon balsamic vinegar to deglaze.

3-Whip up the Dijonnaise sauce by combining 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 1 finely chopped garlic clove, and salt and pepper to taste. If you don’t have a grill, a cast-iron skillet works great as an alternative. Once everything’s ready, assemble your burgers with the patty on the toasted bun, topped with caramelized onions, cheese, crispy bacon, lettuce, tomato, and your favorite condiments like mustard, ketchup, or the homemade Dijonnaise.

4-Step-by-Step Breakdown:

1. Finely slice the onions and caramelize them slowly in a pan with oil and butter for deep flavor.
2. Mix and shape the beef patties with the indent for even grilling.
3. Grill the patties and toast the buns simultaneously.
4. Add cheese to melt and prepare the Dijonnaise sauce.
5. Layer on toppings and serve immediately for the best taste.