Crispy Gruyère Cheese French Onion Smash Burgers
There’s just something about taking two comfort food classics and combining them that’s guaranteed to make something magnificent. Inspired by French onion soup and a classic smash burger, this Crispy Gruyère Cheese French Onion Smash Burger brings all the cozy flavors of onions, melty cheese, and buttery brioche into a crave-worthy handheld form.
Think: rich, nutty Gruyère crisped right onto the burger patty, a tangy oniony sauce, and that perfect sear you only get from a hot griddle.
The Ingredients
Here’s what you’ll need to make these irresistible French Onion Smash Burgers. Measurements are listed in the recipe card below, but here’s a quick overview and why each one matters.
The Burger
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Hamburger buns – Brioche adds that buttery French onion soup vibe, but any soft bun works.
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Panko breadcrumbs – Help hold the patties together and mimic the croutons from French onion soup.
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Worcestershire sauce, garlic powder, salt & pepper – For savory umami flavor that deepens as the burger cooks.
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Gruyère cheese – The star of the show. Melty, nutty, and perfectly crisped around the edges. Swiss cheese can work as a substitute if needed.
French Onion Sauce
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Sour cream
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French onion soup mix (Lipton’s is a go-to, but you can make your own)
Optional Toppings
While these burgers don’t need anything extra, toppings can add great texture and brightness. Try:
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Caramelized onions (highly recommended for that full French onion flavor) - Looking back, I wish I would have just added some caramelized onions to the burger and called it complete. Not pictured because I didn't think about it until after making them!
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Sliced tomato
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Fresh jalapeño
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Iceberg lettuce
The Method
The key to making these burgers delicious is a layer of melty yet crispy Gruyere cheese on the patty paired with a delicious sauce. I used our Blackstone for this but you could also use a huge cast skillet over the stove. Here is how to make these delicious burgers:
Step 1: Prep the Patties
In a medium bowl, combine ground beef, panko, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands — don’t overwork it. Divide into 5–6 equal patties. Chill in the fridge while prepping everything else.
Step 2: Make the Sauce
In a small bowl, stir together sour cream and French onion soup mix until smooth. Set aside (or refrigerate if prepping ahead).
Step 3: Smash and Cook
Preheat your Blackstone or cast-iron skillet over medium-high heat. When hot, add the patties. After about 1 minute, press them flat with a burger press or spatula (a piece of parchment paper between helps reduce sticking). Cook 3–4 minutes per side or until browned and crispy.
Step 4: Add the Crispy Cheese
Place shredded Gruyère cheese directly on the griddle in equal piles (one per patty). Once it starts to melt and bubble, set each patty directly on a cheese pile so the cheese crisps and adheres to the bottom. Cook for another minute until the cheese is golden and lacey.
Step 5: Toast the Buns
While the cheese finishes, toast your buns face-down on the griddle until golden.
Step 6: Assemble the Burgers
Spread the French onion sauce generously on both sides of each bun. Add your patty (or double stack!), then finish with any toppings you like — caramelized onions, lettuce, tomato, jalapeño. Serve hot and melty.
Crispy Gruyère Cheese French Onion Smash Burgers
Equipment
- Blackstone Can also use a skillet over the stove
Ingredients
- 1 pound ground beef
- ½ cup panko bread crumbs
- ¼ cup Worcestershire sauce
- ½ tablespoon garlic powder
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 5 ounces Gruyère cheese, shredded
- 4 brioche buns
French Onion Sauce
- ½ cup sour cream
- 3 tablespoons french onion soup mix I use Liptons but you can also make your own
Optional Toppings
- 1 tomato sliced
- 1 fresh jalapeno sliced
- A few handfuls iceberg lettuce
- caramelized onions optional but thought about adding after writing recipe and would be amazing
Instructions
- Combine ground beef, panko, Worcestershire, garlic powder, and salt & pepper in medium bowl. Form into patties (5-6 patties and then I do some singles and doubles on the buns or grab more buns) and chill.
- In a separate small bowl combine sour cream and french onion soup mix. Mix well.
- Heat your Blackstone or griddle on medium-high heat. When heated, place the patty’s on the Blackstone. Wait about a minute and then press down thoroughly with a press or weight. We like to put parchment paper on top of the burgers to allow for a mess-free process when pressing. Patty’s should be very thin, the thinner the better. Once cooked to your liking (we did about 3-4 min each side), flip the patty’s and press down again with spatula.
- Optional: While burgers are cooking you can caramelize onions if using.
- Place Gruyère cheese directly on the Blackstone in equal piles/circles. You want the same amount of piles of cheese to the patty quantity. Once the cheese starts to melt and patty’s are cooked, transfer each patty to each pile of cheese so it adheres to the patty. Let sit for 1 more minute. Place buns face down to toast.
- Remove the Pattie’s and begin assembling your burger. Start by spreading your french onion spread on each half of the bun, layer on your patty(s), then add toppings: lettuce, tomato, caramelized onions and jalapeño.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
