French Onion Burgers on Brioche Onion Buns

It’s Fantastical Food Fight time and with summer right around the corner, this month is a burger fight!  Luckily for me after weeks of rain and chilly temperatures, it finally got warm enough for grilling last weekend!

I spent a lot of time thinking about what to put on a burger – there are so many yummy, creative combinations out there!  I eventually decided that I wanted to play with texture by adding crunchy fried onions as a burger topping.  And with crunchy onions in the topping, why not add them into be burger too?  How about an onion brioche bun to go with it?

You guys!  This was amazing!  It was very simply topped with cheese and the onions.  Hubs pulled out all the ketchup and mustard and standard burger toppings…then we both realized that none were needed – the layers of onion and the smoothness of the Havarti cheese brought the burger together in perfect harmony!

French Onion Burgers on Brioche Onion Buns

Brioche Onion Hamburger Buns

Adapted from the Kitchen Whisperer

2/3 cup milk, warmed

3 tablespoons dried minced onions

1/3 cup warm water (about 110 degrees F)

2 teaspoons active dry yeast

3 tablespoon honey

2 eggs

¼ cup softened butter (or bacon drippings)

1 teaspoon onion powder

1 ¼ teaspoon salt

¼ cup vital what gluten (optional, add additional flour if omitting)

3 cups all purpose flour

1 egg + 1 teaspoon water

Burgers

An Amy Original

Patty

1 pound 93% lean ground beef

½ cup French fried onions, crushed

1 egg

Salt & pepper

Topping

Havarti cheese slices

French fried onions 

To make the buns, mx together the warmed milk and the dried onions.  Set aside for 10 minutes. In the bowl of a stand mixer, stir together the warm water, honey, and yeast, set aside until foamy (about 5 minutes)

Pour the milk mixture into the yeast mixture.  Add the eggs, butter, onion powder, salt, and half the flour.  Mix until smooth.

Switch to the dough hook.  Add the remaining flour and knead for 5 minutes.  The dough will be quite wet, however, if you pinch off a bit, you should be able to roll a sticky ball between your fingers.

Turn the dough out into a well-greased bowl and cover loosely with plastic wrap or a clean kitchen towel.  Set in a warm area to rest until the dough has doubled in size (1-2 hours).

Punch down the dough.  Cut into twelve, 3 ounces pieces and place on a baking sheet lined with parchment or a baking mat.  Cover again and allow to rise for 1 hour or until puffy.

Preheat the oven to 400 degrees F.

Whisk together the remaining egg and water.  Brush the egg wash over the  buns and bake in the preheated oven for 10-15 minutes or until cooked through and deeply browned.  Cool on a wire rack before slicing.

To make the burgers, mix together the beef, egg, crushed French onions, salt, and pepper.  Form into quarter pound patties with a small divot in the center of each one.

Place on the grill, and cook until done, flipping once during cooking.  Add the cheese and allow it to melt slightly.  Place the burgers on the brioche onion buns and top with additional French onions.  Serve immediately.

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