French Dip Burger Recipes

FRENCH DIP BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste, add the garlic and thyme and continue to cook for 3 minutes. Transfer to a plate and set aside. Reserve the cast-iron pan.
• For the beef broth: Combine the beef broth, thyme and some salt and pepper in a medium saucepan over medium heat until the broth is warmed through and begins to take on the thyme flavor, 5 to 10 minutes. Remove the thyme and season with more salt and pepper to taste. Transfer to a bowl and top with more thyme leaves. Keep warm.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a rectangular patty to match the shape of the hoagie rolls, about 3/4 inches thick. Sprinkle both sides of each burger with salt and pepper.
• Place the hoagie rolls cut-side up on a baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
• Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Top each burger with 2 slices of cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. (If using a griddle, do one at a time and use a sandwich dome or stainless-steel bowl to cover.) Count to 10. Lift lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer.)
• Place the burgers on the bottom rolls and top with a large spoonful of the caramelized onions and the top rolls. Serve with the warm beef broth on the side for dipping.

GRILLED FRENCH DIP BURGERS

Steps:

• Heat gas or charcoal grill. To make hot broth in 1-quart saucepan, mix 1 cup water and 2 tablespoons of the soup mix. Heat to boiling. Reduce heat to low; cover and simmer while making and grilling patties.
• In medium bowl, mix 2 tablespoons water and the remaining soup mix until well blended. Stir in ground beef. Shape mixture into 4 oval-shaped patties, 1/2 inch thick.
• Place patties on grill; cover grill. Cook with medium heat 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking time, place bread slices on grill; cook 1 to 2 minutes, turning once, until lightly toasted.
• To serve, place each patty between 2 slices French bread. Serve with hot broth for dipping.

FRENCH DIP BURGERS

Steps:

• Combine 1/2 of the Knorr Homestyle Stock Beef with ground beef, shape into 4 patties.
• Grill or broil burgers, turning once, until burgers are done.
• Meanwhile, bring water & remaining stock to a boil over high heat in 1-liter saucepan.
• Reduce heat to low & simmer 2 minutes, stirring until stock is melted.
• Pour dipping sauce evenly into 4 small bowls; Place burgers on buns & top with swiss.
• Serve with dipping sauce.

BEST FRENCH DIP BURGERS & AU JUS

Steps:

• Make Onions First: In large cast iron skillet or frying pan, melt butter. Add onions. Season to taste with salt, both peppers, garlic powder, and onion powder. Sauté over medium low heat until softened and golden brown, stirring frequently. When done, set aside.
• For Burgers: Divide 2 pounds of hamburger into 4 equal parts. Press into oblong 3 1/2 inch by 8 inch patties (1/2 inch thick) onto a waxed paper-lined baking sheet. Press centers a little so when they cook and plump, they'll be flat and not too rounded. Season tops with lots of salt, pepper, and garlic powder.
• Heat rectangular cast iron griddle using the flat side over medium heat to get hot using two stovetop burners. Oil a little if your cast iron isn't well seasoned. Place patties onto hot grill seasoned side down, season other sides. Turn heat down to medium low. When nicely browned, turn and brown other side cooking until desired doneness inside. Top each with 2 slices of cheese torn in half overlapping pieces. When melted, remove burgers to hoagie roll bottoms.
• Top each with sautéed onions, and serve hot with warmed au jus (or beef consommé) for dunking. (*Link to my easy homemade au jus recipe provided in this blog post.)

EASY FRENCH DIP SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

FRENCH DIP BURGERS RECIPE

Steps:

• In a large bowl, combine the ground beef with half the salt and pepper to combine. Divide the mixture into four equal parts and lightly work to form four burger patties. Season with the remaining salt and pepper. Cover and set aside. In a large frying pan, heat the olive oil over medium heat and add the onions to the pan. Cook the onions until softened and golden brown, approximately 10-15 minutes. Sprinkle with the sugar and cook for an additional 2-3 minutes. Remove the pan from the heat and stir in the bourbon. Return the pan to the heat and cook for an additional 1-2 minutes. Stir in the thyme. Season with salt and pepper to taste. In a small bowl, whisk together the mayonnaise, sour cream, horseradish, Worcestershire sauce and chives until thoroughly combine. Season with salt and pepper to taste. Bring the beef stock to a simmer and stir in the thyme. Allow to simmer for 5-10 minutes and stir in the salt and pepper. Keep warm. Grill Burgers to desired temperature. Transfer the burgers and rolls to a platter. Spread 2 tablespoons of horseradish sauce on the bottom of each roll and top each with a burger. Spread 2 tablespoons of onions on the top half of the roll and place on top of the burger. Serve each burger with 1/4 cup of beef broth.

FRENCH DIP BURGER

Steps:

• Over medium-high heat, heat large nonstick skillet or fire up grill.
• Trim thin slice off top and bottom of ciabatta bun to create flat surface. Then slice each bun in half horizontally. Lightly spread mayonnaise on outside of ciabatta bun, to enhance browning. Place bun, mayonnaise-side down, on grill or in pan. Top each bun with cheese slice to toast bun and melt cheese.
• Season burger with seasoning salt. Grill, broil or pan-fry burger until internal temperature reaches 160°F.
• Top burger with caramelized onions. Place burger on one toasted bun, then top with remaining bun. Cut in half and serve with beef broth for dipping.

FRENCH DIP

Steps:

• For the prime rib: Preheat the oven to 350 degrees F.
• Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
• Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
• For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
• For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
• Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
• Plate sandwiches with fries and cups of warm au jus for dipping.