French Onion Burger

Have you ever had a craving for French onion soup & a burger at the same time?  I have, and well, that’s how this recipe came about.  I’ve always loved French onion soup, I mean, who doesn’t, but I never have found it to be filling enough for a whole meal.  Combining these flavors into a burger though… let me tell you, make the most incredible, mouth-watering meal.  I’m so excited to share this recipe with you guys, even if it’s two burger recipes in a row.  It may seem a little complicated, but I promise it’s very easy- just kind of time consuming, but hey, it’s worth it to get the most delicious caramelized onions.  Let’s just jump right into it!

Let’s talk about the “meat” aspect of this, shall we?  Because I know a lot of you are probably wondering how something like this can even be plant based, and how to get it.  The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%.  They use whole foods in their products, compared to a lot of their vegan meat competitors, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you!  On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing.  The texture & taste are beyond spot on, and I really hope you guys all get to give them a try!  You can order directly from their website, which I’ll link again here.


So first, we have to start out by making our caramelized onions.  They’re the backbone to this recipe, & the most time consuming so let’s get those cooking!  First you’ll need to slice your onions into half moons, thinly, and add them to a skillet with your vegan butter & olive oil over medium heat.  Allow them to cook for roughly 10 minutes until slightly translucent.  After that, add in your thinly sliced garlic, thyme, bay leaves, salt, vegan beef bouillon, and balsamic vinegar.  Stir to combine & cover with a lid.  This will create steam, and allow the onions to cook down & create a sort of sauce to get them nice and full of flavor.  Keep your heat at medium – medium low, and every ten minutes, remove the lid to stir.  You’ll want to repeat that stirring every ten minutes, for a total of 40-50 minutes until the onions have significantly shrunk down & become a darker color with some caramelization.  Once your 40-50 minutes are up, remove the lid, turn the heat to medium – medium high, and stir every few minutes for an additional 10-20 minutes until they have caramelized further, and most of the liquid has cooked off.

While your onions are caramelizing, you’ll have some time to kill so you can start prepping everything else for your burgers!  Were next going to make a jus that we will use in our jus mayo, on the patties themselves, and also to pour on the buns before serving.  For this, add your vegetable stock, thyme & bay leaves, garlic, onion, balsamic vinegar, salt, and vegan beef bouillon to a saucepan over medium heat, and allow to reduce slightly.  You can let this cook as long as you’d like honestly, but I recommend 20 minutes at a simmer to properly infuse all the flavors.  Once your jus is done, strain out the vegetables / herbs, & add a 1/4 cup of it to your vegan mayo.  Place that mixture in the fridge, and place the remaining jus on the stove over low heat to keep warm.

Once your onions have finished caramelizing, take a 1/4 cup of them and add them to a blender / food processor with a few tablespoons of your jus to make an onion puree.  While thats blending, mix your ground flax seed & water together and allow to thicken for 5 minutes.  Then you just need to add your onion puree & flax egg into a bowl with your Abbot’s Butcher Beef Burgers (they sell these on Vegan Essentials, which ship anywhere in the US… but if you can’t get your hands on them for whatever reason, the Tofurkey DIY Burgers or Beyond Meat Beyond Burgers will work instead!), and mix everything together with your hands until its well combined.  Then just reform them into 2 patties!


Once your patties are formed and ready to go, add a few tablespoons of oil to a skillet over medium high heat & add in your burgers.  Cook for 3-4 minutes per side, until nice & browned.  I also like to spoon over some of the jus every minute or so on each side to keep them nice and juicy & infuse more flavors into the patty.  Once your patties are finished cooking, reduce the heat to medium low, add a very heaping spoonful of your caramelized onions on top of the burger, and then add 2 slices of vegan provolone cheese (Follow Your Heart Provolone Slices are amazing) to each burger in an X shape on top of the onions.  Pour a couple tablespoons of water into the skillet and IMMEDIATELY cover to steam the cheese and get it nice and melty.

While your burgers are cooking & your cheese is melting, you can get your buns ready!  Take your vegan butter (room temperature) and mix it in a small bowl with your garlic granules, fresh garlic, salt, and fresh parsley until well combined.  Cut your vegan brioche buns in half, and smear a decent amount on each bun (tops and bottoms), and place them under your broiler until golden brown.  You want to get them relatively crispy, but not burnt.  These are going to simulate the “crouton” aspect of French onion soup!  Take them out of the oven and allow them to cool for a few minutes before assembling your burgers.

Now that everything is ready to go, we can assemble everything!  Take your garlic buns, and spoon over some of that jus onto each side of the bun, and then add a healthy smear of your jus mayo on top of that.  Add some arugula to your bottom bun, add your patty on top of that, and then top with more caramelized onions if you wish!  Lastly add your top bun, and you’re ready to dig in!

This burger is so decadent and absolutely incredible, I can’t wait for you all to try this at home!  Also, I just wanted to give a HUGE thank you to The Abbot’s Butcher for sponsoring this post, and collaborating with me to bring you some really amazing recipes.  You guys know I wouldn’t work with any brands that I didn’t back 200%, and I had used The Abbot’s Butcher products & stood by them long before I ever worked with them, and I truly believe in the company 100%.  I’m so excited to bring you some really fun recipes using their amazing products, and I hope you’re just as excited to try them as I was creating them!

French Onion Burger

These VEGAN Burger consists of Caramelized Onions, Provolone Cheese, Jus Mayo, & Garlic Brioche Buns- making the most perfect, mouth watering burger ever. 

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Author Chef Brianna Gallo


Caramelized Onions

  • 2 yellow onions cut into half moons
  • 2 garlic cloves sliced thin
  • 12 sprigs fresh thyme
  • 2 bay leaves fresh or dried
  • 2 tbsp olive oil
  • 2 tbsp vegan butter
  • 1 1/2 tbsp vegan beef bouillon
  • 1 tbsp balsamic vinegar
  • 1 tbsp pink Himalayan salt

Jus Mayo

  • 2 cups vegetable stock
  • 2 1/2 tbsp vegan beef bouillon
  • 1 1/2 tbsp balsamic vinegar
  • 3 springs fresh thyme
  • 1 bay leaf fresh or dried
  • 2 garlic cloves whole
  • 1/4 yellow onion
  • 1/4 tsp pink Himalayan salt
  • 1 cup vegan mayo we used follow your heart vegenaise

Garlic Brioche Buns

  • 2 vegan brioche buns we found ours at Whole Foods
  • 1/4 cup vegan butter we used miyokos butter
  • 1 tbsp garlic granules
  • 1 tbsp fresh garlic minced
  • 1/2 tsp pink Himalayan salt
  • 1 tbsp fresh parsley minced

Other Ingredients

  • 1 package Abbot's Butcher beef burgers can substitute beyond beef burgers
  • 4 slices vegan provolone cheese we used follow your heart
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 cup arugula


  1. First start out by making the caramelized onions.  Slice your onions into half moons, and thinly slice your garlic, and add to a skillet with your oil & butter. Cook over medium heat for about 3-4 minutes until slightly translucent, and then add in the rest of your ingredients (under the caramelized onions list). Stir to combine, and then cover your pan with a lid.  Allow to cook for 10 minutes, remove the lid & stir, and keep doing this every 10 minutes for a total of 40 minutes until the onions are nice and soft & have shrunk down significantly.  At this point you can remove the lid, turn the heat up to medium high, and cook for an additional 10-20 minutes until they're nice and brown & most of the liquid has evaporated.  Make sure to remove your bay leaves & thyme sprigs before serving. 

  2. While your onions are caramelizing, you can start making the jus for the jus mayo.  Combine all of your ingredients except the vegan mayo under the jus mayo section in a saucepan & cook over medium high heat, stirring frequently, for about 20 minutes until slightly reduced.  Once its done, allow it to cool slightly, and then mix 1/4 cup of the jus with your mayo (you can adjust the amount to your liking), and place in the fridge until ready to use.  Save the remaining jus, and keep over a low heat on the stove to stay warm, we're going to brush this on our buns before serving. 

  3. Once your onions are done caramelizing, take 1/4 cup of them & blend in a high powered blender or food processor with a couple tablespoons of your jus until smooth and it has turned into a paste.  

  4. While that is blending away, mix your flax seed & water together to make a flax egg, allow to sit for 5 minutes until it firms up. 

  5. Add your onion puree and flax egg to a bowl, with your 2 Abbot's Butcher Beef Burgers (you can substitute beyond burgers if you can't find these).  Mix everything well, and then reform them into 2 patties.  

  6. Add a couple tablespoons of oil to a skillet over medium high heat, and cook your burgers until they're browned on both sides.  Brush them with a little jus every minute or so to infuse more flavor.  

  7. Once your burgers are ready to go, top them with a very heaping spoonful of your caramelized onions, and then add 2 slices (criss crossed) to each patty.  Pour a couple tablespoons of water into your skillet and IMMEDIATELY cover, to steam the cheese & get it nice and melty.  

  8. While your burgers are finishing cooking, start working on your buns.  In a small bowl, add your room temperature butter, garlic granules, fresh garlic, salt, and fresh parsley & mix until combined.  Smear a generous amount of this on the top and bottom buns, and place them under your broiler to get nice and toasty.  Remove from the oven and let cool for a minute or so before assembling your burger.  

  9. Now we can assemble!  Take your buns, and spoon a bit of jus on the tops and bottoms, and then smear some jus mayo on the tops and bottoms as well.  Add some arugula to your bottom bun, then your patty, more caramelized onions if you'd like, and then top with your top bun & you're ready to eat! 

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