I’m cooking up the famous French Onion Soup Burger from Le Rivage in Midtown New York! This burger won best burger twice at the NYC Wine & Food Festival. In this video, I will show you how to make this amazing cheeseburger, step-by-step. Enjoy!
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#BallisticBurgers #LeRivage #FrenchOnioinSoupBurger
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00:00 – 01:21 Intro
01:21 – 02:12 Grinding Ribeye Steak
02:12 – 03:55 Forming Beef Patty
03:55 – 04:52 Cognac Onion Confit
04:52 – 07:18 Mornay (Cheese Sauce) Recipe
07:18 – 09:38 Seasoning Patty and English Muffin
09:38 – 11:14 Putting Patty on Broiler
11:14 – 12:22 Making The Special Cheese
12:22 – 13:07 Finishing Cook and Toasting Muffins
13:07 – 13:47 Building the French Onion Soup Burger
13:47 – 15:17 Taste Test and Thoughts
15:17 – 16:28 Closing
45 Comments
I'm doing up some Ribs on the Webber today, What better thing to watch than Greg BBQ some burgers while I wait.. Thank You Greg for all the hard work you put into these videos, I enjoy them greatly as I know everyone else does as well..
As far as the muffin I'd have to agree with matt keller, That's one Tasty Looking Burger.
A restaurant I worked at when I was a kid served their burgers on english muffins. Dip the muffin first, no worries about cross contamination. Great video.
damn i will try this
I need a napkin and I’m just watching!😋
The best burger I ever had was at a tiny dive bar in a small Ohio town. It was just a flame grilled half pound burger on a chibata bun that was run through the garden. Man was it good. Could have been the 4 jack and cokes talking too I guess. Lol
I remember when I first saw this recipe on the back of a Lipton Soup box back in 2003. I tried this out. It came out delicious.
Looks amazing!!
Wish you would do some more vids with your pit barrel smoker.
Wow 😮! Nice job!!
The meat you just ground up should be pretty clean, I think it will be fine after you cook those muffins.
Am I blind, or did you not show us how to make the french onions? lol
when you started dipping the burger and the muffin, my mouth started watering. damn! that has to be just awesome!
Nothing like a giant glob of yellow mustard to ruin a perfectly good burger. I can't believe that even chefs insist on using it. Hold the mustard, chef!! 🤣
Why didn't you use the Vevor hamburger maker?😉
Great idea with the cheese and the press
Totally no "health" issues with this Greg. – Hell, some folks eat beef raw, like Steak Tartare anyway.
And, as you say, this will hit very high temps under the broiler. – I think a lot of folks freak out over food safety, primarily from a lack of knowledge of how it really works.
I'd love to taste this burger, having grown up in Quebec Canada – Cheers!
When you grind your meat it makes a lot of difference in flavor. Thanks, Greg, for grinding out these vids!
Greg, one of the best memoirs I've read is "What Do You Care What Other People Think" by Ralph Leighton about Richard Feynman, Nobel Laureate physicist landing at CalTech. Do NOT WORRY about what other people think. Cook for your own enjoyment and we will be edified and entertained.
Great idea to dip bun and patty in clarified butter first!
Damn, that looks awesome 🎉
"simple but it's not" my favorite quote
It's pretty messy, I would be tempted to make a stuffed burger with the onions and cheese.
Link to the Spruce Eats sauce? Not seeing it.
Greg. Matt is so right with the reverse preparation. La Gruyere is a great melting cheese as Emmental. If you like french onion soup we understand it. The burger has got to be the star of the show. Thanks Greg.
Great burger!
That's a great looking burger Greg! Thanks for deconstructing the original for us 🙂
I sure hope Frenchy and Brian Tsao does a "Pro Chef Reacts" to your video on their "So You Wanna Get Fat" podcast! #SYWGF
Just season the english muffin then the burger. Problem solved
My favorite part about this channel is he's raw! Just doing shit as a simple home cook figuring shit out! Not $4000 Guga experiment with A5 Waygu
Looks like a sloppy greasy schit. Is it served with toilet paper?
Great video. I don’t see a problem with dipping bun in butter, high quality in house grind won’t be loaded with bacteria plus high heat. Will be trying this
Ah he’s done it again.
Hey Greggy! That was a simple yet fancy burger at the same time, definitely have to extend the pinky eating this one. 😅
You should probably use a smaller whisk Greg! 😂
I think the cherry on top of the cake of good ingredients and excellent preparation is the story of what inspired the chef to create this interesting burger. As always, a big hug, Greg! 👮🏽♂🚔💙
Wow Greg! You gave me a great idea! English muffins as burger buns! I make my own sourdough English muffins. But I make them 4 inches instead of the 3 to 3.5 inch muffins. I'm going to give this a shot!
You ground the meat. You can eat raw beef plus it’s being toasted so nah. No problem here.
that little spatula patty massage (SPM ™?) was something else 😆
So many flavors in that burger. It must have tasted amazing!! Thanks for sharing, brother.
Greg. Dip that shiz in butter all day. No flaming here. What an amazing looking burger!!! Well done.
Toasting the muffins probably is enough but you could always just dip them first and avoid cross contamination altogether.
That would most definitely be a great first date burger how fun not pretentious good conversation and fun !!!
Great looking burger. I knew if anyone could, you would figure out the cheese on this one. We could tell it was hot when you assembled this. The steam was showing up on camera. I'll have to try this one now. Cheers
I think the people that have a problem with your butter method there have clue in the world what beef tartare is. To bad, their loss. Keep doing what you're doing. You ain't dead yet!! 😂😂