French Dip Cheeseburgers On Brioche Rolls With Crispy Buttery Crushed Potatoes Recipes

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.)

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 BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

FRENCH DIP

Steps:

• Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.

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.