All American French Onion Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

Growing up in Cajun Country, I’ve developed an affinity for good French onion soup and great wine.Realizing that Cajun dishes are becoming popular throughout America, I couldn’t resist sharing my superb recipe for a unique French onion burger. Utilizing ordinary ingredients like French onion soup and red onions, together with traditional and nontraditional ingredients and cooking methods, I’ve created a Classic American Burger with a very unexpected result: the most mouth watering, flavor-bursting hamburger imaginable.


Caramelized French Onions:
1 large red onion, thinly sliced
1 tsp sugar
1/3 cup Sutter Home Cabernet Sauvignon
2 tbsp olive oil

Mayonnaise Spread:
1 cup mayonnaise
1 tbsp mustard
2 tsp dried minced onion

1 lb ground chuck
1 lb ground sirloin
1/2 cup roasted garlic bagel crisps, crushed
1/4 cup beef consomme
1/4 cup Worcestershire sauce
2 tsp onion powder
2 tsp onion salt
1 tbsp coarse ground black pepper
2 tbsp mayonnaise

Vegetable oil for brushing on grill rack
6 onion topped sandwich rolls, split
6 romaine lettuce leaves
6 large tomato slices
6 slices swiss cheese


Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high
To make the mayonnaise, mix together mayonnaise, mustard and dried minced onions. Cover with plastic wrap and set aside.
To make the caramelized French Onions, sprinkle olive oil in 10 inch nonstick fireproof skillet or on a portable griddle with no stick finish on cooking surface. Place skillet or griddle over grill. Add onions and cook for three minutes. Add sugar and continue cooking for another three minutes. Add Sutter Home
Cabernet Sauvignon and continue cooking until onions are caramelized and most of the liquid is absorbed. Remove pan from grill and set aside.
To make the patties, combine beef, onion powder, onion salt, coarse ground black pepper, mayonnaise, beef consomme and crushed roasted garlic bagel crisps in a large bowl, handling as little as possible. Form into six equal patties from the mixture. Brush vegetable oil on the grill rack. Place patties on the rack, cover and cook, turning once until cooked to preference, 5-7 minutes on each side. Just before removing patties, place one slice of Swiss cheese on each patty. During last few minutes of grilling patties, place buns, cut side down on outer edges of grill rack to toast lightly.
To assemble the burgers, spread ,mayonnaise mixture over the cut side of the buns. On each bun bottom, place a lettuce leaf, a tomato slice, a patty with cheese and top with equal portions of the caramelized onions. Add the roll tops and serve.
Makes six burgers.