French Dip Burger

French Dip Burger

David Venable

Prep Time: 20 minutes

Serves: 4

Ingredients

  • 2 Tbsp vegetable oil
  • 1 large yellow onion, sliced (about 4 cups)
  • Salt and pepper, to taste
  • 2 tsp minced garlic
  • 1/4 cup cabernet, or dry red wine
  • 1-1/2 lbs 80/20 ground beef
  • 2 tsp chopped fresh thyme
  • 1 envelope dried beef onion soup mix
  • 2 tsp Worcestershire
  • 1/4 cup mayonnaise
  • 8 slices smoked provolone cheese
  • 4 club rolls
  • 1 (10.5-oz) can au jus gravy, warmed

Preparation

Heat the oil in a large skillet over medium low heat.

Add the sliced onion to the skillet and season to taste with salt and pepper. Cook the onions for about 20 minutes, stirring occasionally until lightly caramelized.

Stir in the minced garlic and cook for about 1 more minute, then deglaze with the red wine.

Cook down the wine for about 3 minutes more until almost evaporated. Set aside.

Meanwhile, in a large mixing bowl, add the ground beef, thyme, soup mix, Worcestershire, and mayonnaise. Mix with your hands or with a rubber spatula until just combined.

Divide the meat mixture into 4 equal portions. Form the patties into a flat rectangular shape, about 5.5" long, and 3" wide.

Heat a large griddle or skillet over medium high heat. Cook the burger patties 2–3 minutes per side.

Top the burger with 2 slices of cheese and cook 1 minute more, or until cheese is melted.

Place the burgers on the club rolls and divide the caramelized onions on top of each burger.

Serve with the warmed au jus for dipping.

Cook's Notes

If you can’t find smoked provolone, you could substitute smoked gouda.

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