Grilled French Dip Burgers Recipes

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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.

GRILLED FRENCH DIP BURGERS



Grilled French Dip Burgers image

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

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)

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 BURGERS



French Dip Burgers image

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

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)

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

GRILLED BEEF BURGERS



Grilled Beef Burgers image

I rely on a few common ingredients to put a new twist on a backyard barbecue staple. To make handling the patties even easier, let them firm up in the freezer a bit before grilling. -Lynda Ferguson of Sarnia, Ontario

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

2 large egg whites
2/3 cup fat-free evaporated milk
1 cup shredded reduced-fat cheddar cheese
1/2 cup dry bread crumbs
1/4 cup chopped onion
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
8 multigrain hamburger buns, split
8 lettuce leaves
8 tomato slices

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into eight patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato.

Nutrition Facts : Calories 351 calories, Fat 13g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

GRILLED FRENCH ONION BURGERS



Grilled French Onion Burgers image

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

2 pounds ground beef
1 envelope (about 1 1/2 ounces) onion soup mix
8 ounces French onion dip (1 cup)
1/2 cup Progresso™ plain bread crumbs
1/8 teaspoon pepper
Lettuce leaves
8 slices tomato
8 kaiser rolls, split and toasted
Ketchup, if desired
Pickle planks, if desired

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

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