This recipe takes a French twist on the regular BBQ burger. Add a few key ingredients to take your burger to another place!
Ingredients & Substitutions
Lean ground beef is recommended because it has the right amount of fat to BBQ without becoming dry as would be the risk with extra lean beef. Medium ground beef could be used but be prepared for more BBQ flare ups. However use extra lean or medium if that is what you have. Just watch they don't burn or overcook.
You can use yellow or red or sweet onions but the caramelized onions are an essential element to the French burger. You can make the onions ahead of time and just reheat while the burgers cook, or you can cook them while the burgers are cooking. They take about the same amount of time.
The flavours are subtle but if you are a fan of tarragon you will recognize it right away. It is recommended but in a pinch you can substitute oregano or marjoram. Do not substitute basil or rosemary- you will change the French essence too much.
Of course the Brie cheese topping is recognizably French. You can substitute Camembert or a similar soft rind French cheese.
You don't really to put m/any other toppings on this burger. So put away the Ketchup and relish! It is easy to overwhelm the subtlety of the French flavours. Since there is Dijon in the meat mixture as well as minced shallots there is no need to add mustard or onion to the toppings. That makes French burgers quite easy to serve because you don't need all the array of usual condiments.
If you want to be really bougie serve a French cornichon pickle on the side or failing that a plain old dill pickle will work too.
What to Serve with French Burgers
French Burger Ooh La La!
- 1 ½ lbs lean ground beef
- ¼ cup shallots minced
- 3 Tbsps fresh tarragon minced
- 2 Tbsps Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 oz Brie Cheese thinly sliced
- 4 Burger buns
- 1 tablespoon olive oil
- 1 sweet onion (like Vidalia)
- ½ teaspoon thyme minced
- ¼ teaspoon sea salt and black pepper (each)
- ¼ cup red wine (or sub 2 Tbsps red wine vinegar)
- 1 tablespoon brown sugar
- Mix all burger ingredients, except buns & Brie, well in a bowl. Divide into 4 equal amounts and form 4 uniform burgers.
- Heat olive oil in a sauce pan and add onions, salt and pepper. Cook about 5 minutes over medium/high heat then add red wine and brown sugar. Reduce heat to med/low and cook a further 15-20 minutes, stirring occasionally. Onions should be dark, golden brown. If there is any hint of burning reduce heat.
- While onions are cooking, heat up BBQ grill. Cook burgers over medium heat 9-10 minutes per side. Add Brie cheese when you remove burgers from the grill. Cover burgers with Brie for 5 minutes to allow juices to redistribute internally and cheese to soften.
- While burgers are resting, lightly toast buns on BBQ if desired.
- Serve with hot caramelized onions.