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French onion burgers with gravy and roasted potatoes is pure comfort food.
French Onion Burgers
How do you dress up regular burgers and make them into a family favorite?
Well, you make them into oniony burgers with a great gravy and some roasted Yukon gold potatoes. That’s how!
This is so great, it’s sure to become a permanent part of your dinner rotation since it’s so easy too.
Baby bella or chestnut mushrooms (available in UK) are the first choice for this dish. If you can’t find the baby bellas, crimini mushrooms will make a great substitute. In a pinch regular old white fresh mushrooms can pinch hit. Canned mushrooms are not a good substitute because you cannot get a good sear on them because they are too wet. Searing the mushrooms contributes a great deal to the wonderful taste of these burgers, so using fresh is the way to go.
Onion Soup Mix
Most folks have this on hand to make a quick dip. One thing I noticed with these packets of dry soup mix is that the bouillon granules seem to always sink to the bottom. Since you don’t use the whole package in this recipe, then what I suggest you do is dump the envelope out into a bowl and mix it up a bit so when you take the necessary amount out, you get a pretty good mix of the both.
Now, if you don’t have any of this on hand, It’s pretty easy to make your own. Just use 4 tablespoons of beef bouillon granules and 2 tablespoons of dehydrated onion flakes which makes approximately one envelope of the ready-made mix. There are recipes on line that make a more copycat version of the store-bought kind so you might want to make some up for future use.
French Onion Burgers (with roast potatoes and gravy)
- 1 1/2 lb small yellow-flesh potatoes unpeeled, halved
- 1 tbs unsalted butter melted, plus 3 tablespoons unsalted butter
- ½ tsp salt
- ½ tsp pepper
- 1 1/2 lb lean ground beef
- ½ cup panko bread crumbs
- 2 tbs dry onion soup mix
- 8 oz baby bella or chestnut mushrooms thinly sliced
- 2 tbs flour
- 1 cup beef stock
- 1 tbs chopped fresh parsley optional
- Preheat oven to 450F/230C. Lightly spray a non-stick rimmed baking sheet with non-stick spray.
- Place potatoes in a medium bowl and drizzle the 1 tablespoon of melted butter over them; toss to coat, then add the salt and pepper and toss again.
- Arrange potatoes, cut side down, on the prepared baking sheet. Bake for 30 minutes or until potatoes are done and nicely browned on the cut side.
- While the potatoes are baking, mix the ground beef, panko crumbs and onion soup mix in a large bowl. Divide into 4 equal portions and shape into burgers about 1/2-inch/1.25 cm thick.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the patties to the pan and cook for about 4 minutes each side. Patties should have an internal temperature of 130F/55C. See NOTES
- Remove patties from the pan and tent with foil to keep warm.
- In the same pan, increase the heat to medium-high, add the mushrooms. Cook until well seared. Stir in the flour and cook for 1 minute. Slowly add the beef stock whisking constantly to avoid lumps. Remove from heat and add the final 2 tablespoons of butter; stir to combine.
- Pour the sauce over the patties and serve with the potatoes.