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.
FRENCH ONION DIP BURGERS
French Onion Dip Burgers
Provided by The Rachael Ray Staff
Number Of Ingredients 18
Steps:
- Heat the butter in a large skillet over medium heat
- Add the sliced onions and bay leaf; season with salt, pepper and the thyme
- Cook, stirring occasionally, until deep caramel in color and very soft, 35 minutes
- Deglaze the pan with the beef consomm and cook until all the liquid is almost absorbed
- Let cool, then discard the bay leaf
- Stir in the sour cream
- Preheat a griddle or large cast-iron skillet over medium-high heat
- Place the beef in a bowl and season with the Worcestershire, salt (for a crusty coating on the burgers) and pepper
- Using a box or hand-held grater, grate 3 to 4 tablespoons of the peeled onion over the meat (the grated onion and its juice will flavor the meat itself, plus keep the burgers moist as you cook them)
- Add the parsley
- Mix the meat, but do not overwork it
- Form 6 patties, thinner at the center than at the edges for even cooking
- Drizzle with EVOO
- Cook the burgers, turning once, for 6- 8 minutes for pink centers
- Serve the burgers on the bun bottoms and top with the sour cream sauce, potato chips, a couple of pickles each and the bun tops
- Beer Pairing Sierra Nevada Stout: The roasty, bold flavors of this classic American stout match the rich beef and creamy dip
GRILLED FRENCH ONION BURGERS
Onion dip and onion soup mix are the flavor boosters in beefy burgers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.
- Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.
Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 900 mg
FRENCH ONION BURGERS
"I created French Onion Burgers one day when I needed to stretch a pound of hamburger," recalls Beth Johnson of Dalton, Ohio. "When we have high school boys help with baling hay, this is one of their favorite foods to enjoy after the work is done."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the mushrooms, onions, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties. , Grill, uncovered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or a until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato.
Nutrition Facts :
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LIPTON® ONION BURGERS
From Favorite Name Brand Recipes website. Could also use Beefy Onion, Onion Mushroom, Savory Herb with Garlic or Ranch Soup Mix.
Provided by lauralie41
Categories Meat
Time 22m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined.
- Shape into eight patties and grill or broil until done.
- Serve with your favorite toppings.
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
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
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
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
FRENCH ONION BURGER RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, oil, hamburger buns, comté cheese, caramelized onion, fresh arugula, mustard
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Mix together the patty ingredients until evenly combined.
- Form the beef into a round patty.
- Repeat with the remaining beef.
- Heat oil in a pan over medium heat.
- Cook the burgers for 3 minutes on the first side, flip, and place the slice of comté on top.
- Cook for 6 more minutes.
- Assemble the burgers on the buns with caramelized onions and arugula.
- Enjoy!
Nutrition Facts : Calories 821 calories, Carbohydrate 48 grams, Fat 42 grams, Fiber 3 grams, Protein 57 grams, Sugar 9 grams
CHIP 'N' DIP BURGERS
French onion dip and potato chips top these special hamburgers. They're so delicious, no other toppings are needed!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine half of the potato chips and half of the dip; add relish. Crumble beef over the mixture and mix well. Shape into six patties. , Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns; top with remaining chips and dip.
Nutrition Facts :
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