There’s A Juicy Surprise Inside This One Of A Kind “Soupy Lucy” Burger
@yungfoodbeast #AD | We made a soup filled burger 😳 @campbells ♬ original sound – Foodbeast
Burgers have been described as many things — monstrous, decadent, solid, beefy — but have you ever come across one that’s absolutely luscious? If not, today’s the day that you need to get familiar with a French Onion Soupy Lucy. This sumptuous burger is an inventive twist on the iconic Juicy Lucy burger, which features a melted core of golden, oozy, cheese in the patty. We simply swapped out the cheese for our key ingredient, Campbell’s® Condensed French Onion Soup, to up the cozy factor and dial in the lusciousness.
I know, color yourself intrigued, because that shade looks great on you. Now we’re giving you the blueprint to build this French Onion Soupy Lucy because there’s no fun in leaving you hanging with your mouth agape and wondering where to secure one for yourself. Simply follow the steps below.
Campbell’s® French Onion Soupy Lucy Recipe
Tools
- Ramekin, or small bowl (~3in diameter)
- Grill or hot pan
- Spatula
- Chef’s Knife
Ingredients
- 1 Can Campbell’s® Condensed French Onion Soup
- Burger Buns
- Ground Beef (80/20 Fat Content)
- Gruyere Cheese – Swiss will do if you can’t find Gruyere
- Sliced Yellow Onion
- Butter and Oil for sauteing
- Arugula
- Mayo
Instructions
- Fill Ramekins about ½ inch with Campbell’s® Condensed French Onion Soup and place in the freezer to set.
- Once the soup is frozen, wrap each one of those little soupy hockey pucks in a generous coating of ground beef, and shape into a burger patty. It’s okay if these are thick, and the most important thing is that none of the soup spills out while cooking so don’t be afraid to pack them nice and tight.
- Before you cook the burger patties, set up a caramelized onion situation. These should cook at a low temperature for a long time to slowly sweat out all the moisture and gently caramelize the sugars of the onions. Add a small pat of butter and a drizzle of oil to a pan on medium low. Add the onions and season with salt. Cook gently, stirring occasionally, for 15-20 minutes. You want the onions to become a deep golden color without burning or crisping any of the edges. Keep the temp low and just check in on these guys every now and then. If they start to burn you can add a splash of water and reduce the heat a bit to slow them down.
- Fire up a grill, or heat a pan on the stove to cook these burgers on. The key with this recipe is to start with high heat to develop a strong sear to help lock in all that soupy goodness, and then lower the heat and cook long enough to melt the puck back to liquid form inside.
- When your grill or pan is ripping hot, place the burgers directly on the heat and sear on both sides, 2 minutes per side.
- Once a strong crust develops, move the patties to the indirect heat side of the grill, or if cooking in a pan drop the heat on your stove to medium low and cover with a lid. Cook until the soupy center is tender and juicy, about 5 minutes.
- When the patties are almost ready, top with a slice of Gruyere cheese – Swiss will do just fine – for the last minute or so of covered cooking. You could also toast the buns right about now, if that’s your thing.
- It’s time to assemble, and it must be done in this precise order from the bottom up or this entire soupy ordeal will be for naught. (1) Bottom Bun . (2) Generous slather of mayo. (3) Arugula. (4) Soupy Lucy Patty. (5) Cheese. (6) Caramelized Onions. (7) Another generous slather of mayo. (8) Top bun. (9) Enjoy the soupiest of Lucys.
Created in partnership with Campbell’s®.
