French Onion Sausage Smash Burgers with Caramelized Onions & Swiss

French onion soup meets smash burger night in this easy, flavor-packed recipe made for fall weekends, game day, and tailgate season. Created in partnership with J Squared Eatz, these French Onion Sausage Smash Burgers start with Bianco & Sons Cheese & Garlic Sausage, smashed on a hot griddle until deeply browned, then piled onto a garlic butter toasted potato bun with sweet caramelized onions, melty Swiss, peppery arugula, and creamy Dijonaisse. Rich, savory, cheesy, and just a little messy, it’s serious restaurant-worthy flavor made right at home.

Prep Time: 15-20 minutes | Cook Time: 10-15 minutes | Total Time: 25-35 minutes
Serves: 4

INGREDIENTS

Dijonnaise

• 1/2 Cup mayonnaise
• 2 TBSP Dijon
• Salt and pepper to taste (We did ½ TSP salt and ¼ TSP fresh cracked pepper)

Caramelized Onions

• 2 Lg Onions of choice, sliced thin (We used 1 red and one Spanish)
• 1TBSP EVOO
• 1 TBSP unsalted butter
• 1 Tsp brown sugar
• 2 Tsp Sherry Vinegar 
• Salt and pepper to taste (We used 1Tsp salt and 1/2 TSP fresh cracked pepper)
• Water 
• Garlic Butter
• 2 TBSP unsalted butter
• 1 garlic clove

Garlic and Cheese Smash Burgers

• 1 Pound Bianco & Sons Garlic and Cheese Sausage, Uncased and split into 4 patties
• 4 Slices Swiss cheese
• 4 Potato buns (we used Martin’s)

METHOD

Make Dijonnaise

1. Add mayonnaise, Dijon mustard, salt + pepper to bowl. Mix and set aside 
2. Make Garlic Butter
3. Melt butter
4. Grate garlic on a rasp into the butter. Set aside

Make Caramelized Onions 

1. Add EVOO and butter to pan on medium high heat, allow butter to melt
2. Add sliced onions to pan and season with salt and pepper 
3. Add brown sugar and 2 TBSP water to pan, mix well with rubber spatula 
4. Allow onions to cook down for roughly 10 minutes, adding water if pan gets too hot before onions are finished cooking. Onions should be soft but still have some body to them
5. Add sherry vinegar to onions and cook for 30 secs. Reserve

Make Smash Patties

1. Heat griddle or cast-iron pan to medium heat, add TBSP garlic butter (regular butter is fine too) to pan and toast cut side of bun. Set aside 
2. Re-heat griddle or cast-iron pan to high heat, add 1Tsp butter or oil to pan
3. Add patties, one at a time, to pan. Smash with burger press or flat metal spatula until roughly ¼ inch thick. Repeat process for all patties 
4. Flip patties once the crust is formed. Cook all the way through.
5. Add Swiss cheese to top of patties and cover. (Pro Tip: add a touch of water to pan to create steam to melt cheese)
6. Extra/Garnish
7. Arugula

TO SERVE

• Spread Dijonnaise on both top and bottom bun
• Add smash patty to bottom bun
• Top with arugula