Best French Dip Burgers 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:

• 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.

FRENCH ONION DIP BURGERS

Steps:

• Mix ground beef with horseradish and Worcestershire sauce. Form into 4-6 patties. Brown on Med-High on both sides.
• Pour onion soup over burgers. Bring to a boil, reduce heat to Medium and simmer until soup is reduced to half. Drain soup into bowls for dipping.
• Top burgers with cheese, cover pan to allow cheese to melt. Place on hoagie buns and serve with dipping sauce.

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.