We're here, we're Gruyère, get used to it burger from The Bob's Burgers Burger Book: Real Recipes for Joke Burgers (page 66) by Loren Bouchard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • austin_6rikx3 on March 08, 2026

    This burger was so good! I saw a comment about the buns being soggy after dipping in the au jus, so after dipping and toasting for a few minutes, I stuck it under the broiler to crisp it up more! We will definitely be making this burger again, it was so tasty!

  • jaxcap on August 13, 2023

    Pretty good, I'd use a little less onion soup mix (a bit too salty). Also, the first time I made these I tried it dipping the buns in the au jus only for like a second, and the buns were soggy even after toasting. I recommend brushing it on instead, it worked a lot better that way.

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