French Dip Burger Recipes

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FRENCH DIP BURGERS

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 burgers

Number Of Ingredients 13



French Dip Burgers image

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.

2 tablespoons canola oil
1 large Spanish onion, peeled, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 cloves garlic, chopped to a paste
1 teaspoon fresh thyme leaves
16 ounces beef broth
1 bunch fresh thyme, bundled with twine, plus more leaves for serving
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 hoagie rolls, split
2 tablespoons canola oil, plus more for brushing
8 slices Gruyere

GRILLED FRENCH DIP BURGERS

For a little fancier hamburger, try these on French bread served with au jus. Oo la la!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5



Grilled French Dip Burgers image

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.

Nutrition Facts : Calories 260, Carbohydrate 14 g, Cholesterol 70 mg, Fiber 0 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Sandwiches, Sodium 780 mg, Sugar 2 g, TransFat 1 g

1 cup water
1 package (1 oz) dry onion soup mix
2 tablespoons water
1 lb lean (at least 80%) ground beef
8 diagonal slices French bread (1/2 inch thick)

FRENCH DIP CHEESEBURGERS ON BRIOCHE ROLLS WITH CRISPY, BUTTERY CRUSHED POTATOES

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15



French Dip Cheeseburgers on Brioche Rolls with Crispy, Buttery Crushed Potatoes image

Steps:

  • Gather ingredients.
  • Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.
  • To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving.
  • Warm the remaining 2 1/2 cups consomme or bone stock in small pot over low heat for dipping.
  • Preheat cast-iron skillet or griddle for burgers over medium-high heat.
  • Meanwhile, place potatoes in a skillet with lid with 2 1/2 cups water and some butter and bring to boil, covered. Cook 8 to 10 minutes to just tender, then remove lid and let water evaporate. Crush potatoes a bit with the bottom of a water glass and brown to crisp up edges and skins, 6 to 8 minutes. Season with salt and pepper.
  • While the potatoes are cooking, mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.
  • Split and lightly toast buns, optional.
  • Drain and slice some cornichons for the buns.
  • Chop parsley.
  • To serve: Top bun bottoms with pickles, patties, creamy onions, tops of buns. Cut burgers in half and serve with small bowls of warm consomme or stock for dipping burgers and potatoes alongside, sprinkled with chopped parsley.

2 onions, Vidalia when in season, white or yellow-skinned mild
1 tablespoon olive oil
5 tablespoons butter, plus additional for the potatoes
Salt and white pepper or finely ground black pepper
1 fresh bay leaf
3 cups beef consomme or beef bone stock
About 1/3 cup creme fraiche or sour cream
2 tablespoons Dijon mustard
1 1/2 to 2 pounds baby/small white or Yukon potatoes
2 cloves garlic, minced
1 1/2 to 2 pounds ground beef sirloin
8 slices white American cheese and/or any easy melting white cheese of choice (mild Cheddar or domestic Swiss, etc.)
4 brioche burger buns
Cornichons or sweet and spicy cornichons, for serving
A small handful of flat leaf parsley

FRENCH DIP CLASSIC

Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14



French Dip Classic image

Steps:

  • Preheat oven to 350 degrees with rack in lower-third position.
  • Heat oil in a Dutch oven over medium-high heat. Season meat with salt and pepper and brown on both sides, 8 minutes total. Remove meat to a plate.
  • Saute onions, carrots, celery, and garlic in Dutch oven until soft and golden, about 10 minutes. Stir in tomato paste and continue to cook, 1 minute more. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Reduce liquid by half.
  • Return chuck roast to Dutch oven along with 2 cups chicken stock and bay leaves. Bring to a boil, cover, and transfer to oven. Roast, basting a few times, until meat is fork-tender, about 3 hours.
  • Transfer meat to a baking dish and shred using two forks. Strain liquid through a fine mesh sieve into a small saucepan, pressing on solids to extract as much liquid as possible. Add remaining 1 cup chicken stock to saucepan and keep warm on stovetop until ready to serve.
  • Preheat broiler. Slice baguette lengthwise, drizzle with oil, and place on a baking sheet. Top with shredded meat and Swiss cheese and broil until cheese is bubbly, about 2 minutes.
  • Cut sandwich into six portions and serve immediately with a bowl of dipping sauce on the side.

2 tablespoons olive oil, plus more for drizzling
3 pounds chuck roast
1 tablespoon coarse salt
1/2 teaspoon ground black pepper
1 large yellow onion, chopped (2 cups)
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
3 cups chicken stock, divided
2 bay leaves
1 French baguette
4 ounces Swiss cheese, sliced

FRENCH DIP BURGERS

A bit different twist on the ordinary burger. I wish I would of thought of this earlier; it's quite tasty.

Provided by mommyoffour

Categories     Meat

Time 28m

Yield 4 serving(s)

Number Of Ingredients 5



French Dip Burgers image

Steps:

  • Heat grill.
  • Mix 1 cup water and 2 tbsp soup mix in 1 quart saucepan.
  • Heat to boiling.
  • Reduce heat to low, cover and simmer while making and grilling patties.
  • In medium bowl, mix 2 tbsp water and the remaining soup mix until well blended.
  • Stir in ground beef.
  • Shape into 4 oval patties, 1/2 inch thick.
  • Place patties on grill, cover grill.
  • Cook with medium heat 11 to 13 minutes, turning once, until thermometer reads 160°F.
  • During last 2 minutes 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.

Nutrition Facts : Calories 616, Fat 21.2, SaturatedFat 7.5, Cholesterol 77.5, Sodium 1424.9, Carbohydrate 70.7, Fiber 4.3, Sugar 1.7, Protein 32.9

1 cup water
1 ounce dry onion soup mix
2 tablespoons water
1 lb ground beef
8 slices French bread, cut on the diagonal (1/2 inch thick)

FRENCH DIP BURGER

This is a sandwich for one, but may be increased for additional servings. For a simple broth, mix 2 bouillon cubes with 1 cup of boiling water or see recipe #491456. Recipe from Omaha Steaks.

Provided by gailanng

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7



French Dip Burger image

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.

Nutrition Facts : Calories 349.2, Fat 19.5, SaturatedFat 10.7, Cholesterol 58.1, Sodium 1045.7, Carbohydrate 25.5, Fiber 1.4, Sugar 4.5, Protein 17.6

1 ciabatta sandwich bun
1 teaspoon mayonnaise
2 ounces brie cheese, sliced
1 hamburger patty
seasoning salt, to taste
3 tablespoons caramelized onions
1/2 cup beef broth, warmed

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