French Onion Smash Burgers

There's something special about taking a classic French onion soup and turning it into a burger. Sweet caramelized onions, rich Gruyère cheese, and a crispy-edged smash burger make this one that's sure to disappear fast. Don't rush the onions—let them get nice and jammy, and you'll be rewarded with one incredible burger.

Ingredients

• 2 large Vidalia onions, thinly sliced (about 700 g)

• 2 lb (900 g) 80/20 ground chuck

• 2–3 Tbsp Heifer Dust

• 1 tsp fresh thyme leaves

• ¼ cup (60 mL) white cooking wine

• 2 Tbsp (30 mL) balsamic vinegar

• 1 Tbsp (15 mL) Worcestershire sauce

• ½–1 cup (120–240 mL) unsalted beef broth, as needed

• 8 slices Gruyère cheese

• 4 burger buns

• 2 Tbsp mayonnaise

Hussey's Heifer Dust

$8.00

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Instructions

1.      Preheat the griddle over medium heat. Thinly slice the onions and place them on the griddle. Season with Heifer Dust.

2.      Cook the onions, stirring often. Add the thyme, white wine, balsamic vinegar, Worcestershire sauce, and a splash of beef broth. Continue cooking, adding more broth whenever the onions begin to dry out. There isn't an exact time—the moisture helps the onions soften and caramelize much faster. Cook until they're rich, soft, and jammy.

3.      While the onions cook, loosely portion the ground chuck into 2½ to 3-ounce balls. A ¼-cup scoop works great for consistent sizing.

4.      Spread a thin layer of mayonnaise on the buns and toast until golden. Set aside.

5.      Increase the griddle temperature to about 450°F (232°C).

6.      Place the beef balls onto the hot griddle and immediately smash them thin. Hold the smasher for about 10 seconds to maximize contact with the cooking surface. Season with Heifer Dust.

7.      Cook until a dark crust develops. Flip the burgers, top with a generous pile of caramelized onions and a slice of Gruyère cheese. Cover with a dome and add a splash of water to melt the cheese.

8.      Stack two patties together, place on the toasted bun, and serve immediately with your favorite chips or fries.

Hungry Hussey Tips

·        Always use 80/20 ground chuck for the juiciest smash burgers.

·        Don't watch the clock on the onions—watch the texture. They should be soft, jammy, and deeply caramelized.

·        Gruyère is traditional, but Monterey Jack or mozzarella make great substitutes.

·        Keep adding small splashes of broth as needed instead of letting the onions dry out.

Variations

• Add sautéed mushrooms.

• Finish with a little Dijon mustard.

• Swap brioche buns for potato buns.

Equipment Needed

·        Blackstone or flat-top griddle

·        Burger smasher

·        Griddle dome

·        Bench scraper or spatula

·        Mixing bowl

·        Knife & cutting board

Recipe Information

Prep Time	20 minutes
Cook Time	30 minutes (varies depending on onions)
Total Time	50 minutes
Yield	4 Double Smash Burgers
Difficulty	Easy

Storage & Reheating

Store leftover patties and onions separately in the refrigerator for up to 3 days. Reheat on a griddle or skillet until warmed through. Assemble fresh for the best texture.

Suggested Sides

·        Kettle chips

·        French fries

·        Onion rings

·        Creamy coleslaw

·        Potato salad

https://www.youtube.com/watch?v=BlHgoWZBoTM