Au Jus Onion Burgers Recipes

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BEEF AU JUS



Beef Au Jus image

This is the most minimalist method for doing a quick au jus for your prime rib of beef.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 4

¼ cup beef fat drippings from a prime rib or other roast beef (see footnote)
1 ½ tablespoons all-purpose flour
2 cups beef broth
salt and ground black pepper to taste

Steps:

  • Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
  • Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
  • Boil mixture until it thickens slightly; season with salt and pepper to taste.

Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg

ONION BEEF AU JUS



Onion Beef au Jus image

Garlic, onions, soy sauce and onion soup mix flavor the tender beef in these savory hot sandwiches served with a tasty, rich broth for dipping. The seasoned beef makes delicious cold sandwiches, too. -Marilyn Brown, West Union, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h50m

Yield 12 servings.

Number Of Ingredients 11

1 beef rump roast or bottom round roast (4 pounds)
2 tablespoons canola oil
2 large sweet onions, cut into 1/4-inch slices
6 tablespoons butter, softened, divided
5 cups water
1/2 cup reduced-sodium soy sauce
1 envelope onion soup mix
1 garlic clove, minced
1 teaspoon browning sauce, optional
1 loaf (1 pound) French bread
1 cup shredded Swiss cheese

Steps:

  • In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons of butter until tender. Add the water, soy sauce, soup mix, garlic and, if desired, browning sauce. Pour over roast., Cover and bake at 325° for 2-1/2 hours or until meat is tender., Let meat stand for 10 minutes, then thinly slice. Return meat to pan juices. Split bread lengthwise; cut into 3-in. sections. Spread with remaining butter. Place on a baking sheet., Broil bread 4-6 in. from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil for 1-2 minutes or until cheese is melted. Serve with pan juices.

Nutrition Facts : Calories 422 calories, Fat 19g fat (8g saturated fat), Cholesterol 114mg cholesterol, Sodium 1179mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

SARAH'S OKLAHOMA ONION BURGER



Sarah's Oklahoma Onion Burger image

Onion burgers are one of America's greatest regional renditions, but be warned--these are diner style, and prepare for those drops of grease, but don't let it scare you. They're so craveable, you may want to eat a second! You do not want to use anything under an 80/20 fat ratio. If you do, they won't be good.

Provided by thedailygourmet

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons salted butter
1 tablespoon olive oil
1 large onion, very thinly sliced
½ teaspoon granulated garlic
1 pound 85% lean ground beef
½ teaspoon salt
1 teaspoon Hamburger Seasoning
½ cup sliced portobello mushrooms
ground black pepper to taste
4 slices Swiss cheese
4 rolls rolls or buns, hamburger, white, enriched, plain

Steps:

  • Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
  • Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
  • Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
  • Press down on the flipped patties to sink the onions into the meat.
  • Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
  • Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.

Nutrition Facts : Calories 569.3 calories, Carbohydrate 31.1 g, Cholesterol 122.4 mg, Fat 32.8 g, Fiber 2.2 g, Protein 35.9 g, SaturatedFat 15 g, Sodium 770.4 mg, Sugar 2.2 g

AU JUS ONION BURGERS



Au Jus Onion Burgers image

Very tasty Burger recipe served with a flavorful dipping sauce. Use whatever type bun that you like but I recommend a really crispy roll or an 8" slice of French Baguette sliced through the middle. Use the cheese of your choice. Serve with a small green/tomato side salad. I have said 4 slices of cheese and 4 rolls but you can make this recipe to serve 6 just get 2 more rolls & cheese slices. I have added 1-2 tsp Wasabi but only if you like HOT

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef
1 garlic clove, crushed (more if you love garlic)
2 tablespoons Worcestershire sauce
pepper
1 -2 teaspoon wasabi (optional)
1 medium onion, sliced
11 1/2 ounces French onion soup, undiluted
4 slices cheese
4 crisp rolls or 4 pieces baguette

Steps:

  • Mix the beef with the worchestershire sauce, garlic, Wasabi (if using) & pepper.
  • Shape into 4 patties to match the shape and size of your rolls.
  • Cook the patties in a skillet. Have heat on high, brown one side of the patties, turn heat to medium, flip the patties, add the onion and cover the pan.
  • Contimue cooking until the patty is nicely browned and the onions are golden, stir the onions a few times to prevent burning while cooking.
  • Pour in the onion soup, turn heat to high, bring to a simmer and cook covered a further 5 minutes.
  • Meanwhile Toast the inside of your bun, top with cheese(I like to broil the bun so the cheese melts).
  • Place meat and onions on the bun.
  • Serve with the" Au Jus" in individual cups large enough to dip the burger.
  • Enjoy.

FRENCH DIP BURGERS



French Dip Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 burgers

Number Of Ingredients 13

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

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.

FRENCH ONION BURGERS



French Onion Burgers image

This is a flavorful twist on a Au Jus Beef Sandwich that I make with Burgers and use French Onion Soup. The key to this burger is to use crusty fresh bakery hamburger buns to sop up the juices! A burger that is big on flavor and so satisfying. One of my husband's favorites!

Provided by Annamaria Settanni McDonald @ArtByASM

Categories     Beef

Number Of Ingredients 4

1 pound(s) ground beef
1 can(s) (10 1/2 ounces) condensed french onion soup
4 slice(s) cheese (any that you like)
4 - bakery fresh crusty burger buns

Steps:

  • Shape the beef into 4 (1/2-inch-thick) burgers.
  • Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
  • Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping. Any side is great, even your simple oven baked fries!

FRENCH ONION BEEF AU JUS



French Onion Beef Au Jus image

This is a fabulous recipe for an open faced French Onion Beef Au Jus sandwich. This is truly a knife-and-fork sandwich. I have made this countless times, and have no idea where I got the original recipe, or why I have never posted it here. It can be made in the oven, or crockpot. I have made it both ways, depending on how much time I have, and really notice no difference. One little tip I can share, is when you are toasting your bread in the oven, slice a small sliver off the bottom (round side) of the bread to make a flatter surface, that way when you pile on the beef, onion, and cheese the sandwich won't tip over when you put it back in the oven to melt the cheese. (it keeps it from being top-heavy).

Provided by blueguitargirl1985

Categories     Roast Beef

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 -4 lbs beef roast, boneless rump, tip, bottom round, boneless beef brisket
1/2 cup soy sauce
1 garlic clove, minced
1/2 teaspoon browning sauce (optional)
1 (1 1/4 ounce) package dry onion soup mix
4 cups water
1 cup strong black coffee
2 sweet yellow onions
1/4 cup butter
8 French rolls or 1 loaf French bread
2 cups swiss cheese, grated

Steps:

  • Slice onions in 1/4 inch slices, lightly brown onion slices in butter.
  • Combine soy sauce, onion soup mix, garlic, onions, coffee, and 4 cups water.
  • Place roast in 4-quart casserole or Dutch oven. Add soy sauce mixture and onions. Cover tightly and bake 2 1/2 hours in a 325 degree F oven or until beef is tender.
  • Remove roast and allow to rest 20 minutes before carving; keep broth hot.
  • Slice roast thinly across grain; return slices to liquid.
  • Slice french rolls lengthwise, butter and toast bread in 375 degree oven.
  • To serve, place hot beef slices, and onions on top of bread, sprinkle with grated cheese and broil until cheese is melted. Serve open-face with meat juices poured over each sandwich or closed with a bowl of broth like French Dip Sandwich.
  • Slow Cooker Directions: Place onions in 4 1/2 to 5 1/2 quart slow cooker and top with beef roast. Combine soy sauce, garlic, onion soup mix and 3 cups of water: omit butter. Pour over roast and cook on high for 5 hours or low for 8 hours. Finish preparation as above.

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