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French Onion Soup Burgers

French Onion Soup Burgers with Gruyère and Arugula

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We’d like to reintroduce you to a pretty epic mashup: classic French onion soup in burger form. In this Encore Recipe, beef burgers are slathered with melty Gruyère cheese and sweet caramelized onion gravy. Served on English muffins with a heap of arugula salad alongside, this powerhouse meal will have you wanting more long after the last bite.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 760
  • Protein 49g
  • Total Carb 38g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • Gruyère cheese
    • 2 slices
    • Gruyère cheese
  • lemon
    • 1
    • lemon
  • English muffins
    • 2
    • English muffins
  • beef stock
    • 1 container
    • beef stock
  • baby arugula
    • 3 ounces
    • baby arugula
  • flour
    • 1 tablespoon
    • flour
  • yellow onion
    • 1
    • yellow onion
  • thyme
    • 1/8 ounce
    • thyme
  • ground beef
    • 12 ounces
    • ground beef
  • Dijon mustard
    • 2 packets
    • Dijon mustard

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • 2 10" medium pans, 1 with lid


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse arugula and pat dry with paper towel. Rinse thyme and strip leaves, discarding stems. Halve lemon. Peel onion, halve, and thinly slice. In a large bowl, whisk together juice of ½ lemon (start with a little, then taste and add more as desired) and ½ tablespoon olive oil to make dressing. Season with ⅛ teaspoon salt and set aside for Step 6. Use remaining lemon to brighten a glass of water.

  2. Caramelize onion

    Caramelize onion

    Heat butter in a medium pan over medium-high heat. When butter is foamy, add thyme and onion and cook, stirring occasionally, until onion is light brown and softened, about 6 minutes. Add 1 tablespoon water and reduce heat to medium. Cook, stirring continuously, until onion is golden brown and very soft, about 5 minutes more.

  3. Form burgers

    Form burgers

    While onion cooks, pat beef dry with paper towel and season with ½ teaspoon salt and pepper as desired. Using your hands, mix well, then form into 2 equal patties, about ½-inch thick. Using your thumb, create a dimple on top of each. Place burgers on a plate and set aside until Step 5.

  4. Make onion gravy

    Make onion gravy

    Add flour to pan with onion over medium heat and cook, stirring vigorously to prevent burning, until flour is no longer visible, about 2 minutes. Add beef stock and bring to a boil over high heat, then reduce heat to medium high and simmer, stirring occasionally, until gravy is thickened and reduced by ⅔, 2-3 minutes. Remove pan from heat. Season with ⅛ teaspoon salt and pepper as desired.

  5. Sear burgers

    Sear burgers

    Heat 1 teaspoon olive oil in a separate medium pan over medium heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing until browned and medium rare, 3-4 minutes. Spoon onion gravy over burgers, then top with Gruyère. Cover pan and cook until cheese is melted, 1-2 minutes more. Transfer burgers to a plate. Wipe pan clean for the next step.

  6. Finish and plate burgers

    Finish and plate burgers

    Add arugula to bowl with dressing. Toss to coat. Split English muffins open horizontally, then add cut-side down to pan from burgers over medium heat. Toast until light golden, about 2 minutes. Spread mustard over cut-sides. Top bun bottoms with French onion soup burgers, then any remaining onion gravy. Finish with bun tops and serve with arugula.

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