French Onion Burger
A vegan burger that's as rich and decadent as French Onion Soup! No spoon needed!
French Onion soup is objectively one of the best soups ever invented. For the most part, it's easy to veganize too, I've had one at SunCafe in Studio City, California, and it was phenomenal!
For the cheese, since vegan gruyere is hard to find, I used some vegan Swiss by Daiya. Now, Daiya has been the vegan's punching bag for a while now, and I'm guilty as well. But either my tolerance for vegan cheese has gotten higher, or they've just really gotten a lot better, because their Swiss absolutely worked amazingly on this burger!
Aside from the Swiss, we've got some caramelized onions that were bathed in some beefless broth and red wine. This recipe will render out enough onions for either leftovers, or for another burger (this would be a great date night burger). On top of that, we've got a simple Dijon and Mayo sauce, or Dijonaise for you fans of portmanteaus, all piled on a vegan Brioche bun of course!
In order to get a French Onion soup taste, I cooked the onions on medium heat for about 20 minutes, and then added some Herbs De Provence, white wine vinegar, red wine and some beefless broth. I let that reduce completely and then added another bit of beefless broth and soy sauce, and they turned out tasting exactly how I remember French Onion soup tasting. All the components together result in a super rich and satisfying burger!
Makes 1 Burger (with leftover onions for later)
4 ounces of plant based meat
1 slice vegan Swiss (or Provolone, Smoked Gouda)
1 vegan Brioche bun (or any bun of choice)
1 Tbsp vegan butter (to toast your buns)
Caramelized French Onions
1 large sweet onion
2 Tbsp vegan butter
1 Tbsp oil
1 tsp salt
1/2 Tbsp white wine vinegar
1 Tbsp red wine
1/2 cup beefless broth
1 tsp soy sauce
1 tsp herbs de provence
1 Tbsp vegan mayo
1 Tbsp dijon mustard
Splash of white vinegar
Combine ingredients for dijonaise and set aside in refrigerator.
Cut the onion in half, pole to pole. Then slice the onion thinly (not too thin though or it will burn easy) from pole to pole, with the grain of the onion in other words.
Heat up a cast iron or heavy skillet and melt the butter. Once butter is melted add the oil and then add the onions. Sprinkle with 1 tsp salt to help the onions release moisture.
This process takes a bit of time but it's worth it. Stir the onions every minute or so and make sure they don't burn. If you see them browning too quickly, lower your heat.
After about 20 minutes, the onions should be pretty soft and you should see a good bit of fond which is brown bits that have stuck to the pan.
Add the white wine vinegar, red wine and 1/4 cup of the beefless broth to the pan and stir to combine. This should deglaze the pan. Go ahead and add the herbs de provence as well.
After the liquid has reduced, add the rest of the beefless broth and the soy sauce. Let it reduce completely again, taste for seasoning and set aside.
Melt a tablespoon of butter in the same pan, and grill your buns, and then set aside.
Now in the same pan, add a bit of oil, form your meat into a burger patty, then add to the pan and cook for 3-4 minutes.
Flip the burger, add the cheese and cover with a melting dome.
Once cheese has melted, assemble as follows from bottom to top: Dijonaise, burger with cheese, onions, more dijonaise!