A smash burger built on a garlic-lemon buttered toasted ciabatta with caramelized onions, melted three-cheese blend, and crispy fried onions, topped with charred scallion roasted garlic aioli and served alongside a cheesy French onion soup for dipping.
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Add garlic lemon butter to a hot griddle and toast the ciabatta bun halves, cut-side down, until golden brown.
Place two ground beef patties on the griddle and season them.
While the patties cook, place French onion soup in an oven-safe bowl and top generously with about half of the shredded cheese blend.
Place the bowl of soup in an oven or under a broiler until the cheese is melted and bubbly.
Smash the patties on the griddle and top with caramelized onions.
Top the patties and onions with the remaining shredded cheese blend and allow it to melt completely.
Spread the charred scallion roasted garlic aioli on the toasted top bun.
Remove the soup from the oven and garnish with chopped fresh parsley.
Assemble the burger by stacking the two cheesy patties on the bottom bun. Top with crispy fried onions, then place the top bun on.
Cut the burger in half and place it into the bowl of French onion soup for serving.
Dip the burger into the cheesy soup and enjoy.
Store cooked burger and soup separately in airtight containers in the refrigerator for up to 2 days; reheat soup on the stovetop or in the oven until warmed through, and toast the burger briefly to restore crispness before serving.
griddle or flat-top skillet · oven-safe bowl · broiler or oven
Yes. Caramelize onions up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently on the stovetop or griddle before assembling the burger.
Place formed patties on a hot griddle, season them, and using a spatula, press down firmly and hold for a few seconds to create a thin, crispy-edged patty. Avoid pressing multiple times, which releases juices and toughens the meat.
Yes. Gruyere, Emmental, Swiss, or sharp cheddar all melt well and complement the caramelized onions. Use cheeses with good melting qualities to ensure an even, creamy layer.
The key is toasting the ciabatta bun thoroughly and letting the cheese melt completely to act as a binder. Dip gently and briefly to avoid oversaturation. Cutting the burger in half makes it easier to handle.
Yes. Make French onion soup up to 1 day in advance. Reheat in an oven-safe bowl, top with cheese, and broil to melt just before serving with the burger.
