the french connection burger

★★★★★ 2 Reviews
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By Sherri Williams
from Crestview, FL

I made this wonderful burger a few months ago using Johnsonville Brats patties. The patties are seasoned perfectly. No mixing required. This is my version of a french onion soup made into one of the tastiest burgers I've ever had. I hope that you enjoy it. Grilling with Passion, sw:)

★★★★★ 2 Reviews
serves 6
prep time 10 Min
cook time 30 Min

Ingredients For the french connection burger

  • 6
    johnsonville's original bratwurst patties
  • 8 oz
    crimini mushrooms, sliced
  • 2 Tbsp
    olive oil, extra virgin
  • 4 Tbsp
    butter, unsalted & divided
  • 1 Tbsp
    herb de provence
  • 1 c
    beef stock
  • 4 dash
    cognac
  • 1 Tbsp
    worcestershire sauce
  • 2 pinch
    course black pepper
  • 24 slice
    dill pickle ovals
  • 1/2 c
    seasoned cornmeal breading
  • 3 Tbsp
    mayonnaise
  • 3 Tbsp
    dijon mustard
  • 1 Tbsp
    chives, chopped
  • 12 slice
    swiss cheese
  • 6
    french hamburger buns
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How To Make the french connection burger

  • 1
    In a large medium heated skillet add oil. Add mushrooms and sauté for 5-7 minutes. Remove and set aside.
  • 2
    Add 1/2 butter, onion and herbs to the same skillet. Cook for 15 minutes or until onions are golden brown. Carefully add stock, cognac, worcestershire sauce, pepper & mushrooms to the skillet. Reduce heat. Simmer additional 12-15 minutes or until all the liquid has just about evaporated. Remove from heat.
  • 3
    Meanwhile, preheat deep fryer to 350 degrees. Bread pickles with cornmeal mix and fry for 5 minutes or until pickle are golden brown. Drain on paper towels.
  • 4
    In a small mixing bowl, combine mayo, mustard and chives.
  • 5
    Preheat grill to medium heat. Grill patties according to package. 1-2 minutes before patties are done, top with cheese. Brush buns with remaining butter. Grill buns until toasty
  • 6
    Spread mayo/mustard on tops & bottoms of each bun. Top bottom bun with one patty, onions and mushrooms then fried pickles. Sprinkle a few chives on top of pickles and top with remaining bread
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