RECIPES: Recipe Details

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Swiss Onion Soup Burgers You'll Yodel For

These burgers take the French out of the French onion soup and make them Swedish. The cheese is incoorporated inside of the burgers, making them ooze a wonderful flavor when bitten into. They are also kept moist with the addition of beer and wine.

Ingredients 

3 Slices of fresh white bread, torn into little pieces
¼ cup full-flavored beer, Boston Lager recommended
¼ cup Sutter Home Sauvignon Blanc
3 TBSP Worchester Sauce
¼ cup finely chopped yellow onion
1 clove garlic chopped
2 tsp pepper
1 ½ tsp salt
1 tsp thyme
3 lbs ground 80% lean beef
6 slices Swiss cheese
1 TBSP Butter, melted
6 Portuguese bulkie rolls
3 TBSP Condensed French Onion Soup
½ cup Salad Dressing
6 thinly cut slices of red onion

Instructions 

Heat grill to medium-high. In deep mixing bowl, combine the bread, beer, wine, Worchester sauce, onion, garlic, pepper, salt, and thyme. Crumble the beef over the mixture and blend the mix with your hands, trying not to over mix. For best results, make sure your hands are cold. Divide the mix in half. Form 6, ¼ lb patties from one half of the mixture and place on a baking sheet lined with waxed paper. Fold 6 Swiss cheese slices into a small square by folding in sides towards the middle. Place one slice on top of each patty. Divide the second half of beef mixture into 6 equal pieces and form into patties. Place each patty on one of the cheese topped patties on the sheet. Mold each burger until sides are sealed. Brush grill with some vegetable oil. Place burgers onto grill over direct heat. Grill the burgers 7-9 minutes on each side or until an internal temperature of 160°. Brush butter onto split rolls. Place onto grill for three minutes until toasted. While toasting, mix together French Onion Soup and salad dressing till well blended. Place burgers on toasted bulkie rolls and top with a tablespoon of soup dressing and a slice of red onion.

Comments 

These burgers are great after a day of scaling the Alps.....or just sitting by the pool.