French Onion Umami Burger | Giant National Capital Barbecue Battle

French Onion Umami Burger

This deliciously rich and beefy burger is a harmony of amazing flavors. Imagine a succulent, ½-pound, ground chuck burger, seasoned to perfection with a homemade beefy-burger-rub, then topped with a classic French onion soup compote, melted Gruyere cheese and hickorysmoked bacon crumbles. Thinly sliced Roma tomatoes and fresh baby spinach top this beauty, before being crowned with a butter-toasted brioche bun.


Beefy Burger Powder

  • 4 Tablespoons white pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 2 Tablespoons shiitake mushroom powder
  • 1 Tablespoon cherry wood sea salt
  • 1 Tablespoon ground celery seed
  • 4 Tablespoons beef stock powder
  • ½ Tablespoon soy sauce powder

French Onion Soup

  • 6 Tablespoons butter
  • 8 Cups thinly sliced onions (about 3 pounds)
  • 3 Garlic cloves, minced
  • ¾ Cup sherry
  • 1 Carton (32 ounces) beef broth
  • 1 Tablespoon beef base concentrate
  • ½ Teaspoon caramel color
  • 1 Teaspoon soy sauce
  • ½ Teaspoon pepper
  • Salt to taste after reducing to a compote


  • 6 Slices Gruyere cheese
  • 3 Pounds ground chuck
  • 6 Brioche buns
  • 12 Slices thick sliced hickory bacon
  • Baby Spinach
  • About 8 Roma tomatoes
  • Real cream butter (enough to sauté)


French Onion Soup

  1. Heat butter over medium-low heat then add the minced garlic and cook until tender and
    soft but not browned (about 3 minutes)
  2. Add the onions and cook without stirring for 15 minutes (reduce heat if they are
    cooking too fast – you’re looking for a golden-brown color)
  3. Stir onions to allow all of them to brown
  4. Continue to cook until the onions are a light mahogany color
  5. Add remaining ingredients and continue to cook over medium-low heat until the liquid
    is reduced and the ingredients are a jammy-type, compote
  6. Remove from heat and let come to room temperature, uncovered


  1. Mix 4 tablespoons of the Beefy Burger Powder into the 3 pounds of ground chuck
  2. Cook 12 hickory smoked thick-cut bacon to a tender doneness
  3. Crumble bacon after cooking
  4. Remove the burger from the fridge and form (6) ½-pound patties
  5. Lightly butter and toast brioche buns
  6. Light grill and wait until the grill grates are at least 550 degrees Fahrenheit
  7. Add thin slices of Gruyere cheese then top with bacon crumbles
  8. On the bun base, add 2 tablespoons of the French Onion compote, then the burger patty
    with cheese and bacon
  9. Next add some baby spinach and thinly sliced Roma tomatoes
  10. Lightly dust tomatoes with Beefy-Burger-Powder
  11. Top and enjoy!
Yields: 6 Servings

Wine Pairing: Sutter Home Cabernet Sauvignon – This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

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