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French Onion Burgers

French Onion Burgers

with Béchamel Sauce and Kale Chips

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This is the story of when hamburgers met French onion soup. At first, their pairing seemed unlikely. How could two iconic dishes with big personalities possibly get along? But when they set aside their differences and agreed to meet, the results were pure harmony. Beefy patties, sweet onions, a creamy sauce, and cheese—oh, the bliss! And things only got more interesting when their friend kale chips came along and joined in on this tasty affair.

Allergens:MilkWheatEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

4 ounce

Kale

¼ ounce

Thyme

1 unit

Beef Stock Concentrate

½ cup

Gruyère Cheese

(ContainsMilk)

1 tablespoon

Flour

(ContainsWheat)

½ cup

Milk

(ContainsMilk)

0.13 teaspoon

Nutmeg

10 ounce

Ground Beef

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs)

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat51 g
Saturated Fat23 g
Carbohydrate56 g
Sugar13 g
Dietary Fiber5 g
Protein44 g
Cholesterol175 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Grater
Small pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 350 degrees. Halve, peel, and thinly slice onion. Remove stems and large ribs from kale, then tear leaves into bite-sized pieces. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake in oven until crisp, 10-12 minutes. TIP: Keep an eye on these—they can burn quickly.

2

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and thyme sprigs. Cook, tossing, until soft and browned, 7-8 minutes. Stir in stock concentrate, 1 tsp sugar, and ¼ cup water. Simmer until onion is jammy, 2-3 minutes. Remove and discard thyme sprigs. Remove onion from pan and set aside. Wipe out pan.

3

Meanwhile, grate cheese on large holes of a grater. Melt 1 TBSP butter in a small pot over medium heat. Add flour and stir until lightly toasted, about 1 minute. Slowly whisk in ½ cup milk (we sent more), then simmer until thickened, 1-2 minutes. Season with a pinch of nutmeg (we sent more than needed), salt, and pepper. Set aside off heat.

4

Shape beef into two evenly sized patties (they should be slightly larger than the buns). Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add burgers and cook until just shy of desired doneness, 3-5 minutes per side. Sprinkle cheese on top of each burger, cover pan, and cook until cheese melts, 1-2 minutes.

5

While burgers cook, split buns half and place on a baking sheet. Toast in oven until golden, 2-3 minutes.

6

Spread béchamel onto buns, then fill with burgers and onion. Serve with kale chips to the side.