French Onion–Chicken Burgers

This recipe combines the rich flavor of French onion soup with moist, flavorful chicken burgers. The onions are slowly caramelized in butter and white wine, concentrating the flavor of each. Chicken patties are made with a dash of thyme, garlic powder, and beef bouillon to give them the right earthy, herbal flavor while keeping them nice and tender. When the chicken and onions are topped with a generous melted slice of Gruyère cheese, you have a chicken burger that can put any beef burger to shame. • serves 6

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Caramelized Onions

• 1 cup (2 sticks) unsalted butter
• 4 large sweet onions, cut into ½-inch-thick slices
• 1 cup dry white wine

Chicken Burgers

• 2 pounds ground chicken
• 1 large egg, beaten
• ⅓ cup dried bread crumbs
• 1 tablespoon extra virgin olive oil, plus extra for brushing
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon beef bouillon
• 6 slices Gruyère cheese
• 6 brioche buns, cut in half horizontally and toasted

For the caramelized onions, melt the butter in a large frying pan over medium heat. Add the onions, reduce the heat to medium low, and cook, stirring every 5 minutes, until they turn a deep golden color, about 30 minutes. Add the wine and continue cooking, still stirring every 5 minutes, until the onions are deep gold and fragrant, about another 15 minutes. Set aside.

For the chicken burgers, heat a gas grill to medium heat or heat a grill pan over medium heat on the stovetop.

In a medium bowl, mix together the chicken, egg, bread crumbs, olive oil, thyme, garlic powder, salt, black pepper, and bouillon until completely blended. Shape into 6 patties.

Grease the grill grate or grill pan. Grill the patties, lightly brushing the tops with oil then turning a few times, until the internal temperature reaches at least 175°F. Place a cheese slice on each patty during the last 5 minutes of cooking.

Place about 2 heaping tablespoons of the caramelized onions on a brioche bun bottom and place a cooked patty on top. Place 2 more heaping tablespoons of the onions on top of the patty and top with the top bun. Repeat with the remaining ingredients to make 6 burgers and serve immediately.